Persian Torshi Recipe (Pickled Vegetables)

~ Plant-Based Persian
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Persian Torshi is a popular pickled vegetable dish rich in flavor, commonly enjoyed with Persian meals. It incorporates various vegetables, vinegar, and spices, typically made in autumn.

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Why You’ll Love Persian Torshi

  • Torshi is a pickled vegetable side dish enjoyed in Persian culture. It is the hot sauce or chutney of Persian food. The word “torshi” is derived from the Persian word “torsh,” which means sour.
  • Iran has hundreds of different types of torshi with variations in flavors and the vegetables and seasonings used. Making homemade torshi is common during the autumn months and enjoyed during the cooler seasons.
  • I enjoy adding torshi to drier dishes such as our Persian Macaroni, Just Egg and Potatoes, Kotlet, and the KooKoo recipes (all on our blog). It adds a vibrant, complex side to the food.

Ingredients/Equipment Notes

To make this delicious Persian Torshi, you will need the following ingredients (full measurements are in the recipe card below):

  • eggplants (washed and roughly chopped – no need to peel)
  • cauliflower head (chopped into small 1 inch pieces)
  • baby carrots (chopped into small 1/2 inch pieces)
  • celery bunch (leaves removed, chopped into 1/2 inch pieces)
  • cilantro bunch (chopped finely)
  • small whole green chili peppers (we use Serrano chili)
  • garlic cloves (kept whole)
  • apple cider vinegar (divided)
  • turmeric
  • salt to taste

You will also need the following equipment:

How to Make the Best Persian Torshi

  • Cook the eggplant in 1 cup of water and 3 cups of apple cider vinegar in a medium pot on medium heat for about 1 hour. The eggplant should be cooked and tender. Take off heat, and let the eggplant and vinegar mixture cool. Then mash the cooled eggplant in the pot with a masher. Set aside.
  • Mix in a large bowl all the vegetables. Add the mashed eggplant/vinegar mixture. Add the remaining apple cider vinegar. Add 1 cup water. Add the salt and turmeric. Mix well.
  • Transfer to individual mason jars. Close the lid tightly. We recommend letting the jars sit at room temperature for a few days for the flavors to blend before using. Store in the refrigerator thereafter.
  • Noosh-e-Jan (Enjoy)!

How to Serve Persian Torshi

This Persian Torshi is delicious condiment to add to Persian dishes. I personnally love it with drier Persian dishes such as:

Recipe Tips

– I recommend letting the Torshi sit at room temperature a few days before use.

Persian Torshi

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Torshi

Persian Torshi (Pickled Vegetables)

  • Author: Plant-Based Persian
  • Total Time: 2 hours
  • Yield: 3–4 medium jars 1x
  • Diet: Vegan
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Description

A Persian pickled vegetable condiment

Ingredients

Units Scale
  • 2–3 eggplants (washed and roughly chopped – no need to peel)
  • 1 cauliflower head (chopped into small 1 inch pieces)
  • 16 oz bag of baby carrots (chopped into small 1/2 inch pieces)
  • 1 celery bunch (leaves removed, chopped into 1/2 inch pieces)
  • 1 cilantro bunch (chopped finely)
  • 12 small whole green chili peppers (we use Serrano chili)
  • 12 garlic cloves (kept whole)
  • 32 oz apple cider vinegar (divided)
  • 1/2 Tbsp turmeric
  • salt to taste

Instructions

  1. Cook the eggplant in 1 cup of water and 3 cups of apple cider vinegar in a medium pot on medium heat for about 1 hour. The eggplant should be cooked and tender. Take off heat, and let the eggplant and vinegar mixture cool. Then mash the cooled eggplant in the pot with a masher. Set aside.
  2. Mix in a large bowl all the vegetables. Add the mashed eggplant/vinegar mixture. Add the remaining apple cider vinegar. Add 1 cup water. Add the salt and turmeric. Mix well.
  3. Transfer to individual mason jars. Close the lid tightly. We recommend letting the jars sit at room temperature for at least 4 days for the flavors to blend before using. Store in the refrigerator thereafter. 
  4. Noosh-e-Jan (Enjoy)!
  • Prep Time: 60 minutes
  • Cook Time: 60 minutes
  • Category: Side Dish
  • Cuisine: Iranian/Persian