Best Torshi Liteh Recipe{Persian Mix Vegetables Pickle}

The name Torshi Liteh reminds me of our old yard and the pickle pit. My mother always bought raw materials for various pickles in late autumn and started making pickles with the help of the neighbors.

You don’t know the aroma of all kinds of vegetables and spices in our yard. In the end, because I really liked Torshi Liteh, he kept a separate jar for me. Today, I want to tell you about the preparation method that I learned from Torshi Liteh.

In this article, we are trying to teach you the best type of torshi liteh recipe. Stay with us until the end of this article with the meals cook site.

Torshi liteh recipe

In our country, Iran, one of the side dishes that is very popular with food is pickles. Torshi Liteh is one of the most popular Iranian local torshi with many types and flavors.

Since ancient times, this torshi has been used in all parts of Iran as one of the main side dishes; therefore, many people are skilled in making it.

Pickles cannot be considered specific to a specific region because in every city or town, different recipes can be found for making this type of torshi.

The variety of recipes for making torshi liteh may be made with the same name from several different recipes, which is due to the recipe form in different regions of the country.

Torshi liteh is a side dish that can be eaten with abgoosht, loobia polo, abgoosht bozbash, and sabzi polo mahi.

Ingredients torshi liteh:

Related: torshi bamieh recipe.

Instruction:

After preparing all the above items, we will start working. You should keep in mind that to have a good and excellent torshi liteh all the mentioned items need to be prepared in a fresh way so that your pickle has the best possible quality.

1. To prepare torshi liteh you must first wash all the ingredients, including cucumbers, carrots, eggplants, and cauliflower, and let them dry.

2. Drying the ingredients will reduce the chance of your pickles becoming moldy.

3. In the next step, all the ingredients should be chopped to the desired size or beat it with a mixer or blender.

4. Now, pick up a suitable pot and pour all the mixed ingredients into it. Then pour vinegar into the ingredients and put it in gas flame until it boils.

5. Then, reduce the gas flame and wait for 10 to 15 minutes. After that, add salt and turmeric for the beautiful color of torshi. Now it’s time to add chopped vegetables and garlic. Wait for minutes, then add spices and remove the pot from the gas flame.

6. Pour the combined ingredients into a container until all the ingredients are under the vinegar, then close the lid tightly so that this delicious pickle is ready after two weeks.

Related: torshi hafte bijar.

Notes torshi liteh:

• You can use white vinegar instead of grape vinegar.
• Depending on your taste, you can add more or less spicy green pepper.
• You can also use the oven to grill eggplant.
• Fresh vegetables can also be used for torshi. Only the vegetables should be well-washed and dried. Then, chop the vegetables and pour them into the pickle.
• You can grind all the pickled ingredients to make it look like an original pickle.
• You can also use pickled spices to increase the flavor of the torshi liteh.
• Be sure to try torshi liteh and kotlet, koofteh tabrizi, abgoosht, and other bread dishes.

Related: torshi bandari recipe.

Golden tips for making torshi :

To prepare a good and delicious torshi, the following tips must be observed:

• The amount of vinegar and salt required

Vinegar should be added enough to cover the ingredients.
You should also taste the prepared mixture so its salt is not too much.

• Purity of vinegar

Pickle vinegar should be good and pure. The best type is vinegar made from grapes, raisins, and apples.

• boiling vinegar

Because one of the reasons for pickles to go moldy is that they are impure so it is better to boil the vinegar for a few minutes before using it and use it after it has cooled down.

• Necessary spices for making pickles

The commonly used spice in making pickles is: Coriander seed powder: 5 teaspoons.
Angelica powder: 1 teaspoon
Cinnamon powder: 1 teaspoon
Cumin powder: 2 teaspoons
Nutmeg powder: half a teaspoon
Black pepper: 1 teaspoon
Red pepper: 1 teaspoon
Fennel powder: 1 teaspoon, which gives the pickle a pleasant taste and aroma.

• pickled vegetables

Usually, there are seven aromatic pickled vegetables. You can choose the vegetables according to your taste. The seven types of vegetables are dill, mint, parsley, savory, coriander, tarragon, and basil.

• Processing of vegetables

It is better to put the vegetables in water and salt for 2 hours after cleaning and initial washing so that the vegetables are ready to absorb the vinegar. Then, put the vegetable in a colander, pour water on it, and let the water drain.

After making sure that the excess water has been removed, chop the vegetable and put it on a cotton textile to dry. This vegetable is ready to be used in pickles.

• Boiling fruits in vinegar

The fruits that you want to use in the preparation of pickles must be boiled in vinegar.

• Containers used

The containers in which you prepare pickles should be clay, crystal, or wooden, and never use plastic or zinc containers for this purpose.

• Storage of pickled containers

Pickled containers should be kept in a cool place.

• Preservation of pickles

Any material floating on the surface of the pickle or vinegar should be removed immediately.

Cauliflower is a great source of antioxidants, which protect your cells from harmful free radicals and inflammation (10Trusted Source).

Similar to other cruciferous vegetables, cauliflower is particularly high in glucosinolates and isothiocyanates, two groups of antioxidants that have been shown to slow the growth of cancer cells (11Trusted Source, 12Trusted Source, 13Trusted Source).

sourced: healthline.com

FAQ torshi liteh:

1. Why is my pickle not uniform?

Sometimes, after preparing torshi liteh the ingredients and vinegar do not mix evenly and do not have a stretchy and consistent state.

In these cases, the pickled ingredients may not have cooled enough after cooking. If the eggplants are still hot and you add vinegar to them, the pickled texture will be grainy and separate from the vinegar.

2. What can we do to prevent moldy pickles?

To prevent moldy pickles, you must dry any ingredients you want to mix in the torshi liteh. Even if possible, do not use fresh vegetables in pickles.

In addition, be sure to use clean, dry bottles with intact lids to store pickles, and do not open the lids until the pickles are ready.

3. What spices are used in torshi liteh?

Usually, special pickle spice should be used in mixed pickles, but if you don’t have access to this spice the combination of red pepper and turmeric can be suitable for it.

4. How can we prevent the torshi liteh from getting too sour?

Instead of using full vinegar in this pickle, you can pour half a cup of vinegar and half of salt water into your container to prevent it from getting too sour.

5. What is the best vinegar for torshi?

The best vinegar for torshi is grape vinegar because it softens the ingredients and makes them crunchy.

6. What are the best Iranian pickles?

Torshi bamieh, torshi albaloo, torshi anbeh, and torshi bademjan are the best Iranian pickles.

7. What is served with torshi liteh?

Along with torshi liteh are served: abgoosht, loobia polo, dampokhtak and dami gojeh.

Did you like torshi liteh recipe?

• If you try torshi liteh, Please share your experience with us.
• If you are looking for vegetarian food, I suggest this pickled.
• You can ask me questions about Persian torshi in the comments. I will answer your questions as soon as possible.
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