Description
Discover the art of Torshi, a delightful and tantalizing Persian Pickled Vegetables dish that’s bursting with bold, zesty flavors. This easy-to-make recipe will transform your taste buds and add a touch of vibrant color and crunch to your meals.
Ingredients
– 2 cups carrots, sliced into rounds
– 1 head cauliflower, cut into florets
– 1 red onion, thinly sliced
– 2 cups white vinegar
– 1 tablespoon salt
– 1 teaspoon ground coriander
– 1 teaspoon ground cumin
– 1 teaspoon dried mint
Instructions
1. In a large bowl, combine the sliced carrots, cauliflower florets, and red onion slices.
2. In a separate bowl, whisk together the white vinegar, salt, coriander, cumin, and dried mint.
3. Pour the vinegar mixture over the vegetables and stir well to ensure everything is coated.
4. Transfer the pickled vegetables to a clean, sterilized jar and press down to remove any air pockets.
5. Seal the jar and refrigerate for at least 48 hours, or up to 2 weeks, to allow the flavors to develop.
6. Serve the tangy and crunchy Torshi (Persian Pickled Vegetables) as a side dish, appetizer, or as a condiment to complement your favorite Persian-inspired meals.
Notes
– For a spicier version, add a few sliced jalapeños or red pepper flakes to the mix.
– Torshi can be stored in the refrigerator for up to 2 weeks, allowing the flavors to continue to develop over time.
- Prep Time: 15
- Category: Dips, Boards & Drinks
- Method: No-Cook
- Cuisine: Persian