Persian Mixed Pickles (ترشی مخلوط)

This Persian recipe transforms juicy, crisp vegetables into a tangy, crunchy addition to salads, kebabs and rice dishes.

Historically, pickling is an important part of Persian cookery. The summer season in Iran promises a bounty of fresh fruits and vegetables, and a much cooler, less fruitful winter makes preserves like this very handy if not essential. There are many styles of pickles in Persian cuisine, but this version, known as ‘torshe makhloot’, is a mixed pickle that uses any vegetables you have on hand from cauliflower and aubergines to peppers and cucumbers. This particular recipe uses the classic combination that’s recognisable to most Persians. It’s a great, refreshing addition to Iran’s many salads, dips and rice dishes, and they’re essential alongside Persian style stews, meat grills and kebabs. This pickling process is very simple and straightforward - it’s really a ‘quick pickle’ - and will grant you pickles for a couple of months if you store them in the fridge or a cool basement. Let’s go!

INGREDIENTS (makes 2x 300g jars)

• 1x small aubergine

• 1x small head of cauliflower

• 1x carrot

• 2x sticks of celery

• 1x red bell pepper

• 1/2 cucumber or 3-4 baby ‘snacking’ cucumbers

• 2-3 green chillies

• 1x clove of garlic

• 2 tsps fine salt

  PERSIAN PICKLING BRINE

• 2 tsps black peppercorns

• 2 tsps cumin seeds

• 2 tsps fennel seeds

• 2 tsps coriander seeds

• 1x small cinnamon stick

• 1 tablespoon ground turmeric

• 2 tsps dried angelica herb (or 2 tsps dried mint or parsley)

• 500ml white vinegar or white wine/cider vinegar

• 300ml water

• 1 tablespoon fine salt

• 2 tablespoons white sugar

WALKTHROUGH

1. First, let’s take care of the chopping. Wash and chop all of the vegetables into roughly even-sized pieces. Slice the garlic and chillies into smaller pieces and combine with the other vegetables. Place them into a large mixing bowl and scatter over 2 tsps of fine salt. Toss the vegetables until they are well-coated in salt and leave them at room temperature for 30 minutes. This salting process will help keep the vegetables crunchy.

   

2. In the meantime, toast the spices. Place a small pan onto medium-low heat. Add the 2 tsps black peppercorns, 2 tsps cumin seeds, 2 tsps fennel seeds, 2 tsps coriander seeds and 1 cinnamon stick. No oil is needed. Gently toast the spices until fragrant, about 2-3 minutes, then tip them into a bowl and set aside.

   

3. Now we’ll prepare the pickling brine. In a large pot, add the 500ml of vinegar, 300ml water, 1 tablespoon of fine salt and 2 tablespoons of white sugar. Bring the mixture to a boil. Keep the lid on to contain the vinegar smell!

   

4. Once salted for 30 minutes, rinse the vegetables with water to remove any excess salt.

5. Once boiling, add the toasted spices to the brine along with the 1 tablespoon of ground turmeric and 2 tsps of dried herbs. Stir until distributed.

   

6. Add the rinsed vegetables and stir until they are coated in brine. Allow the brine to come up to a steady boil then immediately turn off the heat.

   

   

7. Carefully transfer the pickles to warm, clean jars, packing them in well. Once filled to just below the rim, pour in the brine and fill the jars to 1/2-inch below the rim. Place a lid onto the jar and twist it until it’s ‘finger-tight’. Leave the jars to cool at room temprature until completely cool.

   

   

8. Store the jars in the fridge, or in a very cool basement or pantry, for up to two months. Once opened, keep the pickles in the fridge and enjoy them within 2 weeks with bread, dips and rice dishes.