Torshi Makhloot
Persian Mixed Pickles
A vibrant and tangy Persian mixed vegetable pickle, Torshi Makhloot is an essential condiment served with almost every meal. This recipe focuses on a classic blend of vegetables and herbs, pickled in vinegar for a complex flavor that improves with age.
🧂 Ingredients
- 500 g Cauliflower florets
- 300 g Carrots
- 200 g Celery stalks
- 200 g Eggplant
- 2 tablespoons Coarse sea salt or pickling salt(for drawing out moisture)
- 1 liter White vinegar(a good quality, plain white vinegar (5% acidity))
- 1 cup Mixed fresh herbs(A traditional mix includes parsley, cilantro, dill, and mint. You can adjust the proportions to your liking.)
- 4-6 cloves Garlic cloves
- 1 teaspoon Black peppercorns(optional, for added flavor)
👨🍳 Instructions
- 1
Prepare the vegetables: Wash and thoroughly dry all vegetables. Cut the cauliflower into small florets. Peel and chop the carrots into bite-sized pieces (about 1-2 cm thick). Trim and chop the celery stalks into similar-sized pieces. Trim and cut the eggplant into bite-sized cubes. Ensure all vegetable pieces are roughly uniform in size for even pickling.
⏱️ 30 minutes - 2
Salt and drain the vegetables: Place all the prepared vegetables in a large colander set over a bowl or in the sink. Sprinkle evenly with the coarse sea salt. Gently toss to coat. Let the vegetables sit and drain for at least 30 minutes, or up to 1 hour, to draw out excess moisture. You will see liquid collecting at the bottom. After draining, rinse the vegetables thoroughly under cold running water to remove the salt, and pat them very dry with clean kitchen towels or paper towels. This step is crucial for preventing the pickles from becoming mushy.
⏱️ 30-60 minutes - 3
Prepare the jars: While the vegetables are draining, sterilize your pickling jars and lids. You can do this by washing them in hot, soapy water and then placing them in a preheated oven at 120°C (250°F) for at least 15 minutes, or by running them through a dishwasher on a hot cycle. Ensure they are completely dry.
⏱️ 15 minutes - 4
Pack the jars: In each sterilized jar, layer the dried vegetables with the finely chopped mixed herbs and sliced garlic (if using). You can also add black peppercorns to the jars. Pack the vegetables firmly but without crushing them. Leave about 2-3 cm (about 1 inch) of headspace at the top of each jar.
⏱️ 15 minutes - 5
Add the vinegar: Pour the white vinegar over the vegetables in each jar, ensuring they are completely submerged. Tap the jars gently on the counter to release any trapped air bubbles. Top up with more vinegar if necessary, making sure the vegetables remain fully covered. Wipe the rims of the jars clean with a damp cloth.
⏱️ 5 minutes - 6
Pickle and age: Seal the jars tightly with their lids. Store the jars at room temperature in a cool, dark place for at least 2 weeks before consuming. The pickles will develop their characteristic tangy flavor during this time. For best results and a more complex flavor, allow them to age for 3-4 weeks or even longer. Once opened, store the Torshi Makhloot in the refrigerator and consume within a few months.
⏱️ 2 weeks minimum
💡 Pro Tips
- ✓Torshi Makhloot is a versatile condiment that adds a bright, acidic counterpoint to rich and savory dishes.
- ✓It is traditionally served with rice dishes, kebabs, stews, and even bread.
- ✓The flavor profile deepens and becomes more nuanced with longer aging. Don't be afraid to let it sit for a month or more.
- ✓Ensure all vegetables are completely submerged in vinegar to prevent spoilage.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add other vegetables like radishes, green beans, or bell peppers.
- Increase the amount of garlic for a stronger garlic flavor.
- Incorporate spices such as mustard seeds, coriander seeds, or a pinch of chili flakes for a spicy kick.
- Use a mix of vinegars, such as apple cider vinegar or rice vinegar, for a different flavor profile.