Torshi Bamieh Recipe”Persian Pickled Okra” in 5 Steps

Traditional Iranian Pickled Okra with Spices and Vinegar

Torshi bamieh, or Persian pickled okra is one of the authentic and traditional Iranian condiments, whose birthplace is Khuzestan province. Certainly, like many types of pickles, the production process of this Persian pickle can also be different.

Sometimes, tomatoes are used in its composition, and sometimes, tamarind and pomegranate paste are used. However, the most original method is salt and vinegar.

Okra is only available in the fall, so this season is the best time to make these pickles.

These Persian pickles are good for health. Among its effects are brain strengthening, obesity treatment, and heart health.

Today, in this article from meals cook site, we want to teach you how to make torshi bamieh.

How to make torshi bamieh

For: 8 people

Preparation time: 30 to 40 minutes

Cooking time: 10 to 15 minutes

Ingredients for torshi bamieh:

ingredient for torshi bamieh

Fresh okra 1.1 pound
Garlic Half a bush
Green or red peppers 3 hot
Dill and tarragon 1 stem each
White or red vinegar 1 cup
Red salt 1 tablespoon


As we have already mentioned, making Iranian pickled vegetables is much easier than you think. You might think that preparing this pickle is only for professional chefs, But you are wrong.

No matter how little your cooking skills are, you can easily make torshi bamieh or any other pickles, such as torshi liteh, torshi anbeh, and sir torshi, and enjoy it.

1. First, wash the okra well and put it in a colander to drain. The best way to wash okra is to put them in a pan full of water and salt and let them stay there for about half an hour.

Then, put it in a colander and keep it under the tap. Note that the okra must be completely dry to prepare the pickle.

This point is very important for preparing all pickles, especially for preparing sir torshi.

2. At this stage of the torshi bamieh recipe, peel the garlic and set it aside. Then, choose a suitable jar to put pickles in, wash them well, and let them dry completely. If the jars have moisture, your pickles will mold.

Then pour the okra into the jar. Note that at least one-third of the top of the jar should remain empty.

step 2 torshi bamieh

3. Add peeled garlic, pepper, and a sprig of dill and tarragon to each jar. After that, it is time to add vinegar.

You can add vinegar in two ways: First, mix it with salt and then pour it into the jar. The second method is to boil salt, vinegar, and a cup of water on the stove and then pour it on the okra.

Now add peeled garlic, pepper and a sprig

step 3 torshi bamieh

4. After pouring the vinegar into the jar, let it cool completely to room temperature if it is hot.

After your pickle has cooled, close the jars tightly and put them in a dry, cool, preferably dark place for 2 weeks.

The refrigerator is the best environment with these features.

step 4 torshi bamieh

5. Now your Tangy pickled okra recipe is finished, If you like this pickle, we recommend that you also read how to make torshi anbeh.

torshi bamieh is ready

What is served with torshi bamieh?

Persian pickled okra can be eaten in most Iranian dishes. But this pickle belongs to the southern regions of Iran.

You can eat Okra in vinegar with southern dishes such as ghalieh mahi, sabzi polo ba mahi, and ghalieh meygoo.

Okra, also known as gumbo or ladies’ fingers, is a warm-season vegetable. It is a good source of minerals, vitamins, antioxidants, and fiber. It contains a sticky juice that people use to thicken sauces.

Gumbo is popular in the southern United States, parts of Africa and the Middle East, the Caribbean, and South America.

this sourced

Properties of torshi bamieh

Properties of torshi bamieh

This green plant has many benefits that make okra to be included in the group of very nutritious summer foods. Okra is used in many countries, including India, Japan, and China.

It is interesting to know that all its parts, including the leaves, are edible and can be used in salads. Okra is rich in fiber and thus improves the functioning of the digestive system.

Also, according to research, it has been reported that okra can reduce the risk of colon cancer.

It is interesting to know that although some people do not like the slimy part of okra, this part will be the wave of detoxification of the digestive system. Another property of okra is the treatment of obesity.

This plant reduces blood fat by regulating the body’s metabolism. The seeds inside okra are a rich source of antioxidants.

These seeds significantly reduce blood acetic acid and urine nitrogen levels. One of the other properties of okra that can be mentioned is that it has a lot of protein.

Notes Persian pickled okra:

notes for torshi bamieh

  • To prepare Persian fermented okra, it is better to use natural grape vinegar.
  • After washing the okra, let it dry completely. Otherwise, the pickle may mold.
  • Use glass jars with lids to store pickles. It is better to sterilize and dry them before use.
  • Do not take the okra head from the bottom so the juice does not come out.
  • When preparing this pickle, make sure that the okra is broken and remains fresh. Because if the liquid inside the okra comes out, it will cause a bad sour taste.


1. How long should we wait for the preparation of torshi bamieh?

For the pickle to set properly, it must remain in the refrigerator or a cool, dry place for at least 2 weeks.

2. What can be done to prevent torshi bamieh from slipping?

To prevent the pickle from slipping, we must be careful not to scratch the okra and not to remove the cap.

3. What can be done to reduce the taste of vinegar in the preparation of torshi bamieh?

If you like a milder pickle, boil vinegar and salt in a glass of water and then make a pickle with it.


Did you like a recipe for Persian pickled okra?

  • If you have experience eating Persian Okra Pickles, please share your comments.
  • If you are looking for vegetarian food, I suggest this torshi to you.
  • You can ask me questions about these Persian pickles in the comments. I will answer your questions as soon as possible.
  • If you make these pickles and love their taste, please share your pic with us on @mealscook Facebook & mail.

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Chef Haghighi

I am Chef Haghighi with ten years of cooking experience and setting up many restaurants and fast food in Iran and Turkey. I am interested in writing recipes on my website. I have the TCA international culinary qualification.I have the experience of successfully launching more than 20 restaurants and fast food in USA and Turkey. I have opened all kinds of traditional restaurants and fast food in Iranian and Turkish style. You can contact me for advice on equipping restaurants and fast food In the shortest possible time and for free, I will provide you with advice on buying fast food equipment and setting up a fast food restaurant.

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