Torshi Shoor, the Perfect Persian Pickled Vegetables
These Persian pickled vegetables will bring a delicious, savoury crunch to your dinner table!
My Persian pickled vegetables, also known as Torshi, are one of my favourite ways to bring my family's culture to any occasion. A lot of people in the UK enjoy pickles or pickled onions on their charcuterie boards, yet I find my Persian pickled vegetables to be just as popular!
A Little Bit About Persian Pickled Vegetables
If you've never heard of Torshi, then you're about to discover the perfect side dish for all occasions! In many cultures, you will find some variety of Torshi, but I personally take my inspiration from Persian recipes.
In almost every culture blessed by the sour kick of Torshi, families pickle their veggies around autumn. This stems from the tradition of preserving freshly harvested vegetables to enjoy throughout the winter.
Don't be put off by the sour flavours, either! Torshi is the sort of sour flavour I definitely find myself craving! The word Torshi even comes from the Persian word Torsh, meaning sour with the shoor part meaning salty or the recipe uses a lot of salt.
One of my favourite things about dishes like Torshi is how so many countries have adopted their own version, each slightly different, and it's this sharing of cultures that makes cooking so powerful. Through our tastebuds, we can cover continents even if we remain in our own kitchens. I have always found sharing food between family and friends has the ability to bring people together more than anything in the world.
My Favourite Dishes to Pair with Shoor
Honestly, I would pair pretty much every meal with Torshi! I find the salty sourness really helps cleanse my palate alongside the main meal and even increases my appetite.
Traditionally, Torshi is eaten with things like stews, yet I find myself adding it to cheese and crackers, sandwiches, BBQ side dishes, and even pasta. I keep Torshi amongst some of my favourite side dishes like, yoghurts, Persian cucumber yoghurt, spinach borani, pickles, pickled cabbages or even different varieties of Torshi!
It's such a great way to bring another flavour profile to your table without putting in tonnes of effort, especially if you always keep a jar or two handy!
The Ingredients for Shoor
It doesn't take many ingredients to make a really tasty Torshi your family will love:
Cauliflower: I tend to use cauliflower because it soaks up the flavours of the brine without losing any of its texture.
Carrots: The naturally sweet flavours of the carrots bring an almost sweet and sour vibe to the Torshi that is simply addictive!
Chillies: Pick a variety with a heat level you know you'll enjoy. There's no use creating a delicious brine for your pickled veggies if your mouth is too on fire to taste anything!
White Vinegar: Persian Torshi is actually the Torshi with the highest amount of vinegar in the recipe. Other cultures might use more salt or other ingredients for a slightly different take on a classic.
Step by Step:
- Start by washing all the vegetables thoroughly—no one likes any insect friends sneaking into their snacks! Next, chop the celery, carrots, and cucumbers into bite-sized pieces or slices.
- You can then start to separate the cauliflower into small florets (my daughter calls them tiny trees!) and peel the garlic cloves until your kitchen repels even the most determined vampire.
- Sterilize 2-3 jars by giving them a quick boil. Once squeaky clean, let them dry completely. Don't be tempted to use a teatowel as that can introduce all kinds of nasty bacteria which will spoil your pickles!
- In a large pot, bring 8 cups of water to a boil and stir in the salt until it dissolves. Afterwards, remove the pot from heat and let the brine cool until it's warm but not piping hot. You should be able to dip your finger in without any discomfort. This step gives your veggies a super satisfying crunch.
- Start packing your jars with layers of cauliflower, carrots, celery, and cucumbers. Toss in 2 garlic cloves, 1-2 chillies, and 2-3 branches of fresh dill for that extra punch. Then, continue packing tightly—think of it like Tetris, but tastier.
- Pour 3/4 cup of vinegar over the veggies into each jar. It's the magic touch that'll have these vegetables singing.
- Once the brine has cooled slightly, (shouldn't feel hot when a finger is dipped) pour it into the jars until the vegetables are completely submerged, leaving a bit of room at the top. We don't want a pickle flood.
- Seal the jars tightly and store them in a cool, dark place. Leave them to pickle for at least two weeks, though the longer you wait, the more flavourful they'll become.
- Once your Torshi is pickled to perfection, pop the jars in the fridge to maintain that delightful crunch. Serve alongside your favourite Persian dishes—or with just about anything, really!
Enjoy your Torshi, and remember, the longer it sits, the better it gets!
Frequently Asked Questions
1. Can I use different vegetables in the Torshi Shoor?
Yes, you can definitely use different vegetables in your Torshi! The beauty of this recipe is its flexibility, so feel free to mix and match with what you have on hand. Vegetables like peppers, green beans, radishes, cabbage, or even turnips work beautifully in pickles. Just make sure they’re cut into similar-sized pieces for even pickling. You can experiment with different veggie combinations to suit your taste—it’s all about finding the perfect pickle balance!
2. How long does the Torshi Shoor keep for?
Torshi can keep for up to 1 year or even longer if stored properly in a cool, dark place. The flavour will continue to develop over time, making it even tastier the longer it sits. Once you’ve opened a jar, it’s best to refrigerate it to maintain the freshness and crunch of the vegetables. In the fridge, an opened jar of Torshi can last for several weeks to a couple of months, as long as the vegetables remain submerged in the brine.
3. Can I use different herbs?
Absolutely! You can experiment with different herbs in your Torshi to suit your taste. While fresh dill is a classic choice, other herbs like fresh mint, coriander, parsley, or even thyme can add unique flavours to your pickled vegetables. Just be mindful that stronger herbs, like rosemary or thyme, can be quite potent, so use them sparingly. Mixing herbs can create a more complex flavour profile, so feel free to get creative with your herb selection!
For other tastes of faraway lands or simple savoury snacks, visit my appetisers and snacks page!
If you give my Persian pickled vegetables a try, don’t forget to leave a comment or review on the page! I’m always here to help with any questions you have along the way, and I love hearing your feedback.
Feel free to tag me on Pinterest or Instagram so I can check out your creations—it truly makes my day! Seeing you recreate my recipes inspires me to keep sharing more delicious dishes for you and your loved ones.
Here is always the best place to reach me, and I always enjoy hearing from you!
Love, Nelly 🙂
More Delicious Appetisers
My Persian pickled vegetables, also known as Torshi, are one of my favourite ways to bring my family's culture to any occasion. A lot of people in the UK enjoy pickles or pickled onions on their charcuterie boards, yet I find my Persian pickled vegetables to be just as popular!
- 2 stalks celery stalks, cut into bite-sized pieces
- 2 medium carrots, peeled and sliced
- 1 medium cauliflower head, cut into small florets
- 4 pickling cucumbers or Persian cucumbers, sliced
- 6 cloves Six cloves garlic (2 per jar)
- 6-8 whole chillies (2 per jar)
- Fresh dill (2-3 branches per jar)
- Fresh Mint (2-3 branches per jar)
- 8 cups water
- 1/2 cup kosher salt
- 3/4 cup white vinegar or apple cider vinegar (per jar)
Start by washing all the vegetables thoroughly. Next, chop the celery, carrots, and cucumbers into bite-sized pieces or slices.
You can then start to separate the cauliflower into small florets and peel the garlic cloves.
- Sterilize 2-3 jars by giving them a quick boil. Once squeaky clean, let them dry completely. Don't be tempted to use a teatowel as that can introduce all kinds of nasty bacteria which will spoil your pickles!
In a large pot, bring 8 cups of water to a boil and stir in the salt until it dissolves. Afterwards, remove the pot from heat and let the brine cool until it's warm but not piping hot (20 minutes). You should be able to dip your finger in without any discomfort. This step gives your veggies a super satisfying crunch.
- Start packing your jars with layers of cauliflower, carrots, celery, and cucumbers. Toss in 2 garlic cloves, 1-2 chillies, and 2-3 branches of fresh dill for that extra punch. Then, continue packing tightly—think of it like Tetris, but tastier.
Pour 3/4 cup of vinegar over the veggies into each jar.
Once the brine has cooled slightly, fill the rest of the space in each jar with the slightly cooled brine, until the vegetables are completely submerged. Close the lid and leave the jars upside down resting on the lid for the fluids to fully mix.
Turn the jar the right way. Seal the jars tightly and store them in a cool, dark place. Leave them to pickle for at least two weeks, though the longer you wait, the more flavourful they'll become.
- Once your torshi is pickled to perfection, pop the jars in the fridge to maintain that delightful crunch. Serve alongside your favourite Persian dishes—or with just about anything, really!
I'm Nelly, the recipes I share here are inspired by the people, cultures and places beloved to me. Peanutswirls represents my love for food, cooking and hosting. I hope to share with you a taste of the Middle East influnced by my upbringing in the West.
I can't wait to see what we cook together.
