Some of my fond memories of my epic trip to Iran include sprints over to my Aunt Fuzy’s house and spending Read More
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Torshi | Pickles, Persian Style
Torshi – as in “something sour” – is what pickles are called in Iran. They can be made with cooked or raw fruits, or vegetables, or herbs (or a combination thereof) preserved in vinegar and salt, and jazzed up with spices. Some types of torshi are ready to eat immediately after being prepared, while some require being aged (as little as a week or two to as long as seven years for a particular type of garlic torshi) before they are ready to be served.
Torshi ‘ ye Angur | Making Pickles with Grapes
Last year around this time, my mom and I set up a Fig & Quince table (of goodies and books) at the Read More
Torshi ‘ye Zoghal Akhteh | Foraged & Pickled Cornelian Cherry
Recently, a dear and too-long-no-see cousin (my pessar amoo to be exact) came for a visit to New York and after Read More
Torshi ‘ye Bademjoon | Persian Eggplant Pickle
You may remember that shirin (as in shirin polo ) is an adjective meaning “sweet” in Persian. Perhaps you even recall that Read More