Torshi

Happy Sundayfunday my lovely readers!! it’s been a while I know… hope you have missed me ;p

I’ve missed you but there was good reason for staying away. You see we are getting ready for my brother’s wedding this month so have been busy organising and planning. We are also having family stay with us so in preparation for that I decided to write about one of my favourite food accompaniments “Torshi” aka picked vegetables. Boy do I love Torshi!! I can eat that stuff till the cow’s come home and once you see how easy it is to prepare you will also love it too.

I have not one but two recipes for you today, figure that would make up for my absence!! Although both are very similar in preparation, they taste slightly different and it’s really up to your own preference, if you like it just tangy or with a bit of spice and kick. To me both are excellent so I’m not the best person to ask 🙂

The main ingredient you need is Apple Cider Vinegar, this is the staple of Torshi and what gives it the acidic flavour. Also you will need some glass jars, just make sure they are sterilised well before used.

Next, you are going to need a whole bunch of veggies.There are so many options to choose from so pick what you would like to eat. Here’s a selection of my go to:)

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Once you picked the veggies you want, just wash and dry them well and either use them as whole or chop them into medium size pieces. I usually do a combination as I prefer to eat Torshi in bite size pieces rather than cutting them after they are pickled, but as I mentioned previously it’s totally based on personal preference. Next comes the seasoning; be sure to season well with salt and other condiments like Coriander and Nigella seeds and fresh herbs like Tarragon. These extra ingredients will elevate the flavour of the Torshi and give it more body. The next step involves fitting everything into the jars in a Tetris style configuration!! Make sure you have a bit of everything and add extra seasoning if you wish.

Finally fill the jars with the Apple Cider Vinegar to the brim until all the ingredients are covered. Close the lid and turn the jars upside down for half an hour and then store them in a cool dry place for a week. You may need to top the jars with Apple Cider Vinegar as the veggies do tend to absorb it so it’s best to keep an eye on your Torshi.

The other Torshi recipe I want to share with you only involves Chilli peppers, essentially all you need is a mixture of red and green Chilli peppers and some garlic cloves. Chop them roughly into small pieces, this part can be a bit tricky….just make sure you wear some disposable gloves, wash your hands well and please avoid rubbing your eyes!!!

Once you have chopped everything season with plenty of salt and then also season with dry mint flakes. Your ingredients are now ready to be bottled up, add the Apple Cider Vinegar as above and it will be ready to enjoy in roughly a week.

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Bellissimo!!

 

Torshi is a great flavour enhancer for a lot of Persian dishes or even on it’s own as a delicious snack or an addition to  cheese or meat platters.

Hope you guys will give this recipe a go and share it with your loved ones.

Till next time Xx

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#grannylove