Torshi (ترشی) is pickled vegetables typical of Iranian and broader Middle Eastern cuisine. The word “torsh” in Persian literally means “sour” and refers to various types of pickled vegetables and fruits prepared through fermentation or pickling in a vinegar brine.
Torshi is served as a side dish to main meals. Its distinctive sour flavor and aromatic scent enhance dishes and aid digestion.
Torshi: Pickled Vegetables
Torshi is not unique to Iran. It also appears in various forms in other countries of the Middle East, South Asia, the Caucasus, and the Balkans. While the names and recipes differ slightly from region to region, the principle of making and using torshi remains similar.
Typical Vegetables Used in Torshi
A wide variety of vegetables are used to make torshi. The most common include:
- cauliflower (highly popular for its ability to absorb the flavor of the brine)
- carrots
- eggplants (often pickled whole or in pieces)
- cucumbers
- radishes (often white radish, daikon)
- cabbage
- celery
- peppers (both sweet and hot)
- garlic
- onions
- tomatoes (less common, but used in some regions)
- turnips
In addition to vegetables, some areas pickle unripe fruits, such as green plums, lemons, or unripe mangoes.
Basic Preparation Method for Torshi
The vegetables for torshi are cut into smaller pieces or left whole (especially smaller types of vegetables). They are then placed in a clean glass jar and covered with a brine made from vinegar, salt, water, and various spices and herbs. The jar is sealed and left to ferment at room temperature for several days to weeks. Once the desired flavor, acidity, and texture are achieved, the torshi is stored in a cooler place.
Uses of Torshi in Cuisine
Torshi is traditionally eaten as a side dish or accompaniment to main meals (e.g., Iranian kabab). Its distinctive sour taste aids digestion and balances the richness of heavier and fattier dishes. Additionally, due to the fermentation process, torshi contains probiotic bacteria beneficial for the digestive system.
Have you had the chance to taste torshi? What do you think about this method of pickling vegetables in a very sour way?
Bon appétit!
