Torshi-e Makhlut - Mixed Vegetable relish

Ingredients:

small eggplants, 1 kg
very small cucumbers, 500 grams (available from Iranian or middle-eastern stores)
small carrots, 500 grams
small cauliflower, one
green beans, 250 grams
small potatoes, 250 grams
shallots (or small onions), 150 grams
small celery, one
green peppers, 250 grams
herbs (parsley, coriander, mint, tarragon, basil), 250 grams
white vinegar
salt and pepper

Directions:

Wash eggplants and bake in the oven at medium temperature for about 15-20 minutes. Allow to cool, then peel skins away. Place in a strainer and add some salt. Leave overnight or for several hours until all water has left eggplants. Chop very finely, add some vinegar, and mix well.

Wash herbs and allow to dry completely. Chop very finely and add some vinegar. Wash cucumbers, carrots, cauliflower, green beans, potatoes, celery, and green peppers. Peel shallots (or onions), cucumbers, potatoes, and carrots. Chop all of them very finely. Add salt and spread on a piece of cloth. Leave overnight or for several hours.

Add everything to eggplants and herbs. Add some more vinegar, salt and black pepper, and mix well.
Store in a cool, dry place for 2-3 months. When removing eggplants from the jar, use a clean, oil-free spoon or fork.

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Torshi-e Piaaz - Pearl Onion Pickle

Ingredients:

small, pearl onions, 1 kg
garlic, 250 grams
mint, 2 spoons dried or 250 grams fresh
white vinegar
salt

Directions:

If using fresh mint, wash it and allow to dry completely. It should then be finely chopped. Peel garlic and grate it. Mix garlic and mint well. Peel onions.

Drop a layer of onions in a jar. Pour in the garlic-mint mix and some salt. Repeat until the jar is full. Pour in vinegar to the top of the jar, and place the lid on tightly.

Store in a cool, dry place for 2-3 months. When removing onions from the jar, use a clean, oil-free spoon or fork.

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Torshi-e Gol-Kalam - Cauliflower Pickle

Ingredients:

cauliflower, 1 kg
garlic, 250 grams
mint, 2 spoons dried or 250 grams fresh
white vinegar
salt

Directions:

If using fresh mint, wash it and allow to dry completely. It should then be finely chopped. Peel garlic and grate it. Mix garlic and mint well. Wash cauliflowers and cut them into 3 cm pieces.

Drop a layer of cauliflower in a jar. Pour in the garlic-mint mix and some salt. Repeat until the jar in full. Pour in vinegar to the top of the jar, and place the lid on tightly.

Store in a cool, dry place for 2-3 months. When removing cauliflower from the jar, use a clean, oil-free spoon or fork.

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Torshi-e Havij - Carrot Pickle

Ingredients:

small carrots, 1 kg
garlic, 250 grams
mint, 2 spoons dried or 250 grams fresh
white vinegar
salt

Directions:

If using fresh mint, wash it and allow to dry completely. It should then be finely chopped. Peel garlic and grate it. Mix garlic and mint well. Wash and peel carrots.

Drop a layer of carrots in a jar. Pour in the garlic-mint mix and some salt. Repeat until the jar in full. Pour in vinegar to the top of the jar, and place the lid on tightly.

Store in a cool, dry place for 2-3 months. When removing carrots from the jar, use a clean, oil-free spoon or fork.

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Torshi-e Miveh - Persian Fruit Chutney

Ingredients: (yields 4 pints)

ground gren cumin, 2 teaspoons
grounf black cumin, 1 teaspoon
ground angelica powder (gol par), 3 teaspoons
tumeric, 1/2 teaspoon
ground coriander seeds, 2 teaspoons
ground ginger, 3 teaspoons
ground cardamom, 1 teaspoon
dried lime (limu amani), 1 tablespoon
apricots, 1 lb
fresh tamarind, 0.5 lbs
pitted dates, 2 lbs or 1 cup honey
dried pitted prunes, 1 lb
seedless grapes, 1 lb
apples, 1 lb
quinces, 1 lb
pitted sour cherries, 1 lb
2 red peppers
2 navel oranges, peeled and finely chopped
peaches, 5 lbs
fresh garlic, 1 bulb crushed
mangoes, 5 lbs
apple vinegar, 2-3 quarts
salt and saffron to taste

Directions:

Use a food processor to chop all the fruits to small pieces, removing seeds and peeling sking where necessary. Mix all the spices and set aside. Place fruits and vegetables in a pot and cover with vinegar. Simmer for 2-3 hours over low heat, stirring as needed.

Remove from heat, add the spices, and let the pot sit overnight. Season and add vinegar to taste. Sterilize jars with boiling water. Dry completely and add chutney to the jar. Top with a little vinegar and salt and close tightly. Let it sit in a cool, dry place for at least 10 days before opening.

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Torshi-e Liteh - Eggplant Relish

Ingredients:

small eggplants, 2 kg
herbs (parsley, coriander, mint, tarragon, basil), 500 grams
white vinegar
salt and pepper

Directions:

Wash eggplants and bake in the oven at medium temperature for about 15-20 minutes. Allow to cool, then peel skins away. Place in a strainer and add some salt. Leave overnight or for several hours until all water has left eggplants. Chop very finely, add some vinegar, and boil for 2-3 minutes.

Wash herbs and allow to dry completely. Chop very finely and add some vinegar. Add herbs to eggplants, then add some salt and black pepper. Follow with some more vinegar in the jar, and mix well.

Store in a cool, dry place for 2-3 months. When removing eggplants from the jar, use a clean, oil-free spoon or fork.

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