Iranians enjoy picked foods with most stews, rice dishes and kabab. You will find some wonderous and often unusual pickled foods in Iran from garlic to walnuts & even fruits like melon. I have never tried pickled melon and not sure I want to but I absolutely love pickled garlic. I love garlic in any form if I am honest. I had an interesting garlic ice cream once in Riga and I’m not entirely sure that I would eat that again, however I can highly recommend torshi!
The word torshi means ‘pickle’ and comes from the Iranian word sour. Iranians are not a huge fan of spice so their pickles are usually much milder than most Indian pickles and you will find that most are flavoured beautifully with seeds, berries & herbs.
The key with any torshi is generally like wine, the older the better. Some recipes will tell you to leave them for 10-15 years before eating which takes some serious pickling commitment I can tell you!
The below recipe is a really simple but tasty garlic pickle spiced with barberries which are a sour Persian cherry like berry. You can buy barberries from Amazon or any Persian/Asian food market.
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1 Kilner jar
12 whole garlic bulbs
3/2rd cup of dried barberries
750ml clear pickling vinegar
Sterilise your Kilner jar
Peal the outer husks off the garlic but leave whole
Clean the barberries
Add all the garlic & barberries to the jar and our over the vinegar. Close the jar and leave at the back of your cupboard or a dark room for at least 6 months before using. The longer the better. My uncle has one that is 20 years old and its amazing! I love it with fresh lavash and kabab or cotelette.