DESSERTS

Torshi Bandari Recipe Step-by-Step Guide Persian Pickles

Torshi bandari is a spicy dessert full of Iranian spices and vegetables, served with most dishes. It is named after the pungent and spicy taste of pickles in the southern region of our country.

However, these pickles, in addition to their spiciness, have a special and unique taste due to aromatic vegetables, tamarind, and pomegranate paste, which are used less often in other pickles.

In this instruction, we taught you how to prepare torshi bandari with all its tips and techniques. We hope you will enjoy its taste, especially with foods such as abgoosht, felafel and kutlet. Be our constant companion on the mealscook site.

How to prepare torshi bandari? (Torshi bandari recipe)

Pickles are among the flavours that always have a special place in Asian food culture. Iranians are no exception to this rule.

In every region of our country, people of that region prepare different types of pickles according to their taste, weather conditions, and available materials and use them to colour their tables.

In addition to being used for consumption, pickles provide the body with essential nutrients such as potassium.

They also regulate the metabolism and mechanism of some body organs. For example, regulating blood pressure and blood sugar are examples of the properties of acids for the body.

Torshi bandari is one of the types of Persian desserts that are full of mortar and tasty, and it originates in the southern regions of our country.

Generally, this pickle is associated with a spicy taste and a thick sauce. For this reason, we suggest you stay with us until the end of the article to introduce new flavours to your home by learning this pickle.

How-to-prepare-torshi-bandari

Preparation time:60 minutes

Cooking time:2 weeks

Ingredients:

Ripe red tomatoes 6.6 pound
Cucumbers 2 pcs
Medium eggplants 2 pcs
Shallots 0.3 pound
Garlic 1 bush
Pickled potatoes 6 pcs
Cauliflowers 1 piece
Celery two branches (chop the leaves and put the chopped stems into the pickle)
Sour pomegranate paste half a glass
Pickled spices (salt, black pepper, coriander seeds, red pepper, angelica, black seed, nutmeg) Two tablespoons
Hot green pepper  four to five-piece
Tamarind about half a package
Aromatic herbs (flavour, tarragon, coriander, fresh celery leaves, mint) as needed

Instruction torshi bandari:

Instruction torshi bandari

1. Prepare all these ingredients fresh.  Wash prepared vegetables such as (cucumber, carrot, eggplant, cauliflower, garlic, and green pepper). Then, put them in a colander to drain them completely.

2. Chop all the washed vegetables with a knife. If you have a food processor at home, put the ingredients in it. But it is better to do it by hand.

3. Chop the celery leaves after washing and drying them. Peel the carrots and cut them into small pieces.

4. Chop the cucumbers without removing the skin and set aside. Soak the dry shallots in water for a few hours. After they soften a little, make them as desired.

5. Cut the cauliflower into pieces. Chop to the desired size. The smaller it is, the better your pickling effect will be.

6. In this case, boil the chopped eggplants with vinegar for about a quarter of an hour.

7. Wash the prepared vegetables, spread them on a cotton textile, and let them dry completely. After drying the vegetables, chop them.

8. In this part, pour tamarind into a container, pour some vinegar on it, and wait for two or three hours.

9. Finely chop the tomatoes. It is better to mix. Then, pour all the ingredients into a large container, including special spices, chopped vegetables, pomegranate paste, mixed tomatoes, tamarind, and vinegar, and mix well until they are mixed.

Tip: Leave the tamarind in the vinegar for a few hours, then strain it with a strainer or net and remove the seeds.

10. Pour the prepared mixture into a clean, wide-mouthed glass. Taste the salt; if it is not enough, add a little. To the extent that it is not salty and tastes salty.

Don’t forget to add pomegranate paste to your ingredients. Finally, add two glasses of vinegar to your ingredients close the lid of the jar, and store it in a dry and cool place.

Note: If you like to add black seeds to the pickle, add a teaspoon if necessary.

This pickle is ready and can be used within two weeks. After the torshi bandari is ready, keep it in the refrigerator. This pickle is served with abgoosht, Persian macaroni, loobia polo, and dampokhtak.

Notes for torshi bandari:

ingredient for torshi bandari

  • Be sure to use pure vinegar. If your pickle is moldy, it is because the vinegar is impure. Grape vinegar, apple cider vinegar, and raisins are available in the market.
  • Be sure to boil the vinegar you buy from the market before using it, then use it.
  • If you buy ready-made pickles from shops, be sure to pay attention to their expiration date.
  • If hot pepper is incompatible with you, use sweet green pepper instead of hot pepper.
  • Using pomegranate paste in this type of pickle will give your pickle a better taste.
  • Instead of garlic and shallot, you can use garlic powder and shallot powder.
  • Salt is very important; be sure to taste it and be careful.
  • You can use a tablespoon of turmeric in torshi bandari if you like.
  • Vinegar is always used in pickles; it must be on the surface of your pickles.
  • Ensure the glass you use is dry and clean so your pickle does not get mouldy.
  • The use of black seeds is not mandatory, but pomegranate and tamarind paste gives a unique taste to the pickle.
  • It is better to spread all the vegetables on a cotton textile after washing them to drain their excess water. In this case, your pickle will not mould.
  • The more precise and finer your cuts are, the tastier your pickles will be. It will also look better.
  • Cauliflower should be chopped coarser than the rest of the ingredients.

I draw your attention to a quote about the benefits of vinegar in pickles from the site: picklelicious.com

2 – Potential Benefits From Vinegar

Pickles’ sour taste comes from the vinegar mixture that makes up the pickle brine. This vinegar contains acetic acid, which might play a role in weight loss. One animal study, published in Critical Reviews in Food Science and Nutrition in 2015, reports that rats fed acetic acid were more resistant to obesity than rats that didn’t get acetic acid. Vinegar might also keep food in your stomach for longer after a meal — literally “filling” you up and boosting satisfaction after a meal — according to a review published in Nutrition Reviews in 2014.

The review also notes that vinegar might boost your calorie burn throughout the day, which makes it easier to burn more calories than you eat and lose weight. However, the review also notes that the evidence for vinegar and weight loss is preliminary; while these early results show promise for vinegar as a weight loss aid, more research is needed to know just how well it helps you shed pounds.

FAQ torshi bandari:

1. What is the best vinegar for torshi bandari?

White grape vinegar is a good candidate for torshi bandari, But if you do not have access to this vinegar, you can use red vinegar, apple cider vinegar, or any other vinegar.

2. Is it possible to remove spicy peppers from Torshi Bandari?

Yes, you can increase or decrease the amount of pepper if someone is sensitive to or unwilling to eat spicy food.

3. What are the appropriate ways to prevent mold?

After washing all ingredients, including vegetables, dry them well and spread them on cotton textile to remove excess water.

Also, sprinkle some salt on the cucumbers after chopping them to remove excess water.

4. What is served with torshi bandari?

Torshi bandari is served with Persian foods such as: abgoosht, loobia polo, kalam polo Shirazi.

5. Is torshi bandari healthy?

Pickles have properties such as reducing blood sugar, balancing stomach acid, and reducing blood fat. In addition, pickle consumption should be balanced.

Did you like the torshi bandari recipe?

If you have ever used any Iranian pickle, please explain to me its taste in the comments.
Also, if you have a comment or a suggestion to improve the recipes, please comment.

 

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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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2 Comments

    1. Hello, my dear Mehsa
      Yes, anything that is used too much is harmful, even water
      Iranian pickles are excellent and nutritious
      But try to use it 2-3 times a week
      Be healthy forever
      Due to the presence of a lot of salt, it is not recommended to consume a lot of pickles

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