The 6 Best Persian Pickles (Torshi); Different Iranian Pickles Recipe

What are Persian pickles? Persian Pickles or Torshi are a kind of side dish made from a variety of vegetables and vinegar that play a significant role in Middle Eastern cuisine, especially Iranians.

Of course, this does not mean that Iranian pickles are not served with different dishes in other parts of the world but only emphasizes its prominent role in the Middle East.

It is not very difficult to prepare Persian pickles at home; whenever you decide, you can prepare them by adding vinegar or brine to the ingredients; but first, you have to get to know different Persian pickles recipes.

Table of Contents

History of Pickles in the World

When we look at the purpose of making pickles, we realize that this practice has a long history. Making pickles dates back to when there were no facilities for storing vegetables. People decided to use vegetables and salt to prevent them from decaying and keep them for a longer time. The load formed something called pickles or Torshi. Of course, no exact information is available about when and where this fantastic compound first appeared. However, according to available historical evidence, making pickles dates back more than 4,000 years.

Different Types of Persian Pickles

Making pickles in Iran has a relatively long history. Iranian factories have begun producing various French and Persian pickles for more than 70 years.

It means the pickles you see in stores and supermarkets, but making pickles in Iranian homes goes back more than seventy years.

How to make Persian pickles? stay with us to find out about the 5 most popular Iranian pickles recipes.

1. Torshi Liteh – Eggplant and Herb Pickle

Liteh is one of the Persian pickles that contains eggplant. Pickles are made in different ways in different provinces of Iran. For example, Litteh in the south of Iran is usually spicy and is made with a lot of pepper. Northern Liteh pickle is made with grilled eggplant, carrots, and aromatic vegetables. This pickle is served with different Persian dishes.

2. Torshi Sir – Persian Pickled Garlic

Torshi sir (seer) is another famous Iranian torshi. This pickle has high properties and is also a potent antioxidant. Pickled garlic also prevents heart attacks. It is suitable for the skin and rich in phosphorus, magnesium, iron, and potassium.

Other properties of pickled garlic are vitamins B, and C. Vitamin B promotes proper bowel function. Phosphorus in it is also effective in boosting memory.

3. Torshi Felfel Sabz – Pickled Green Peppers

Pickled green peppers are the best choice for people who like spicy seasonings. Of course, pickled green peppers are not always spicy; Because sweet green peppers can be replaced with hot peppers. This pickle is usually served with seafood such as pilaf vegetables with fish. Hot peppers are rich in vitamin C. Vitamin C in the body causes antioxidants. Hot peppers also stimulate the production of collagen and protein in the body. Collagen is perfect for skin and bones, blood vessels, and tissues. This pickle also has a significant effect on strengthening the immune system.

4. Torshi Kalam – Pickled Red Cabbage

Red cabbage pickle is used as a garnish along with various kebabs. Of course, it is consumed along with other foods. But it is usually used as a decoration. In addition to the unique taste, this pickle has a beautiful color that looks nice along with other foods. Sometimes beet juice is used to make the pickle more colorful. Red cabbage contains two beneficial substances called lutein and zeaxanthin. These two substances effectively improve the eyes’ health and naturally protect the retina from ultraviolet rays. High vitamin K levels in red cabbage are also good for the bones.

5. Pickle Hafte Bijar

Hafte Bijar pickle is one of the most delicious Iranian pickles. This pickle is so named because it uses 7 fruits, seven spices, and seven vegetables and is specific to the city of Bijar. This pickle is more than 150 years old. Cauliflower, potatoes, green beans, carrots, hot green peppers, eggplant, and cucumber are used in this pickle. It also contains several aromatic vegetables such as tarragon, savory, mint, parsley, and coriander.

6. Torshi Bandari – Mixed Vegetables Pickle

Torshi Bandari, as its name implies, is for the southern regions of Iran. A very spicy Persian pickle that is prepared according to the food taste of the people of the same area, but this does not mean that people in other parts of the country do not eat Torshi Bandari or enjoy eating this pickle. The city of Bandar Abbas is the main source of this pickle.

In the preparation of this pickle, cucumber, eggplant, carrot, cauliflower, shallot, tomato paste, salt, red pepper, and aromatic vegetables are used. But what is very clear and remarkable in the taste of this pickle is the spicy taste of its pepper.

Southern women are good at making these pickles, but you can also easily make this delicious Iranian pickle at home with the help of a precise and step-by-step recipe. The amount of pepper also depends on your taste, you can increase or decrease it, but if you ask the people of the south, they think that this pickle without pepper is not Torshi Bandari.

Do not forget to make these pickles and share them with us. If you also have any related questions about the Persian pickles, please do not hesitate to ask.

Notes to Make Iranian Pickles

Verify that the cauliflower florets are the proper size. We do not want them to crumble or become too large to be flavorless.
When preparing Persian pickles, go for big mason jars as they facilitate the process of packing the veggies and adding tomato sauce to the empty areas until they are completely filled.

Back then, the tomatoes would be passed through a sieve to remove the seeds and peel, which would then be thrown away. The cooked tomatoes usually turn out wonderfully when I puree them in a food processor or blender since I detest wasting things. As long as tradition doesn’t squander ingredients, it’s fantastic.
The white vinegar gives these Persian pickles their strong taste. For this recipe, two and a half cups of white vinegar is more than sufficient, especially because the vinegar starts to grow tangier as it ferments. After five days, check the pickles; if the liquid has not filled the jar to the brim, add white vinegar.
After the fifth day, you may begin serving them, or you can leave them alone for up to two months. If you open a jar of pickles and begin serving them, save any leftovers in the refrigerator.

FAQs About Persian Pickles

What is the tastiest Persian Pickle?

All of the Persian pickles are tasty. It depends on your taste. If you like spicy pickles, Torshi Liteh and Bandari are the best. If you like your pickle to have many properties, Torshi Sir is a great choice.

Can I eat pickles everyday?

Although pickles have some health benefits, they tend to be high in sodium, so you shouldn’t eat them every day. High sodium intake can cause water retention.