Mixed Pickles – Torshe
Mixed Pickle or Torshe Makhloot is only one of the many versions of pickles coming from the Persian Kitchen. Generally any fresh, in season vegetable can be used. The torshe is traditionally made once a year when the required vegetables are fresh and the family would make enough to last the year.
- 3 carrots
- 1 eggplant
- 2 zucchini
- 2 stalks of celery
- 1 onion
- 1 cauliflower
- 1 red capsicum
- 1 green capsicum
- 2-3 small green chili
- 3 tbls salt
- 1 bunch fresh parsley
- 1 bunch fresh coriander
- 2 tlbs dried mint
- 1 tlbs nigella seeds
- 1tlbs dill seeds
- cider vinegar
- Sterilize the jars.
- Peel and thickly slice the eggplant, brush with oil and grill on both side till cooked. Put aside to cool.
- To prepare the remaining vegetables, peel and dice the carrots, zucchini, celery and onion. Remove the seeds from the capsicum, and dice. Break the cauliflower into small florets.
- Slice the cooked eggplant into long strips.
- Place all vegetables into a large bowl.
- Finely chop the herbs, including the stalks and add to the bowl.
- Roughly stir to ensure that they are well distributed.
- Sprinkle on the top of the vegetables, the salt, dried mint, nigella seeds and dill seeds and stir through.
- Firmly pack all the vegetables into the jars to about 2 cm from the top.
- Cover with vinegar to the top of the jar and seal.
- Store for at least 2 months to allow the vegetable to soften and for the flavours to develop.
The secret to good torshe is generally the length of time the torshe is left before opening. The longer the jars are left unopened the more developed the flavours.