Torshi Seer Recipe (Garlic Pickle)

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Torshi Seer or pickled garlic is one of Iran’s most popular side dishes. It is simply garlic and vinegar. Sir Torshi is sour, and it has garlic’s benefits. People who do not like garlic’s taste use its pickle because it does not taste like garlic.

Seer Torshi is excellent with some Persian foods like Mirza Ghasemi, fish, Abgoosht, and other foods. There are two types of pickled garlic, one of them is with head, and it has a brown color. The other type is cloves of garlic, and it is white. Today we will make the brownish pickled garlic.

It would be best if you waited for years to make your Torshi Seer ready to use. But our recipe needs less time, and you can use it sooner. Let’s dive into Torshi Seer Recipe and see how to make seer torshi.

Seer Torshi Recipe Ingredients

The ingredients of pickled garlic are easy to find. Mostly, Iranians make pickles in large quantities because it takes time, and you can not use them fast. Therefore, find a big container with a cover and prepare these ingredients.

Garlic, 2 kg
Soy sauce, five tablespoons
Date vinegar, 8 cups
Balsamic vinegar, 8 cups

Torshi Seer Recipe

Step one

Peel the outer layer of garlic’s head and wash them thoroughly.

Step two

Put them on a towel and let them dry. Garlic’s heads should not have water between their cloves. If they need, give them some days.

Step three

Mix date vinegar and balsamic vinegar together.

Step four

Pour mixture in a pot and add garlic’s head into it.

Step five

Heat them till boiling. Then let them boil for 20 minutes.

Step six

Do not heat them a lot. They will be too soft.

Step seven

Add soy sauce and turn off the heat.

Step eight

Let them get cool.

Step nine

When the garlic’s heads are cool, put them in the container.

Step ten

Pour the sauce into the container. The sauce should come up till near the edge of the container.

Step eleven

Cover it tightly.

Step twelve

Let it rest for two months in a dark and cold place. As it rests, it will be tastier. Our tasty Seer Torshi is ready!

How to Serve Torshi Seer

During the ceremonies of Persian New Year (Norooz), my family usually serves this pickle alongside Sabzi Polo ba Mahi (Persian Herbed Rice with Salmon).

How to Store Torshi Seer

Store your Torshi Seer in the refrigerator after you’ve opened the jar and finished the pickling period that you choose. They endure for many years!

Variations of Torshi Seer Recipe

A simpler variation of Sir Torshi can be prepared with pomegranate molasses, soy sauce, and nabat (or honey). By using this approach, the fermentation process is accelerated, resulting in Sir Torshi that is ready to consume in around 40 days.

Health Benefits of Sir Torshi Recipe

Not only is Sir Torshi a taste enhancer, but it also has health advantages. The primary component, garlic, is well known for its therapeutic qualities, which include enhancing liver function and facilitating digestion.

Torshi Seer Recipe FAQs

What is the turnaround time for a Torshi seer’s preparation?

To obtain the best flavor, toshi seer should be aged for at least six months, although many traditional recipes suggest maturing it for many years.

How should Torshi Seer be stored?

While torshi seer ages, keep it in a cool, dark area. To preserve its quality and stop spoiling, store it in the refrigerator after it has been opened.

What flavor does a torshi seer have?

With acidic vinegar notes, a hint of sweetness if sugar is added, and a deep, mellow garlic taste that melds with time, toshi seer has a rich flavor profile. Much of the raw bitterness in the garlic is lost, and it becomes more flavorful and complex.

Torshi Seer Recipe (Garlic Pickle)

Recipe by FerdosCourse: SidesCuisine: Persian foodDifficulty: Easy

Servings

servings

Prep time

minutes

Calories (one clove of torshi sir)

kcal

Resting Time

minutes

Torshi Seer or pickled garlic is one of Iran’s most popular side dishes. It is simply garlic and vinegar. Sir Torshi is sour, and it has garlic’s benefits.

Ingredients

Garlic, 2 kg
Soy sauce, five tablespoons
Date vinegar, 8 cups
Balsamic vinegar, 8 cups

Directions

Peel the outer layer of garlic’s head and wash them thoroughly.
Put them on a towel and let them dry. Garlic’s heads should not have water between their cloves. If they need, give them some days.
Mix date vinegar and balsamic vinegar together.
Pour mixture in a pot and add garlic’s head into it.
Heat them till boiling. Then let them boil for 20 minutes.
Do not heat them a lot. They will be too soft.
Add soy sauce and turn off the heat.
Let them get cool.
When the garlic’s heads are cool, put them in the container.
Pour the sauce into the container. The sauce should come up till near the edge of the container.
Cover it tightly.
Let it rest for two months in a dark and cold place. As it rests, it will be tastier. Our tasty Seer Torshi is ready!