Flipping through my book, I see it lists things from Morocco all the way across to and including Iraq, Kuwait, and Kurdistan, but stops at the mountains. I guess for Persian, I'll have to turn to Forough Hekmat. (http://www.amazon.com/gp/product/0781802415/sr=8-1/qid=1148909192/ref=sr_1_1/102-0389046-5976903?%5Fencoding=UTF8) This is a more recent edition than the one I've got. Hekmat lists five different recipes for Torshis: PICKLES (Torshis)
Pickles are essential to Persian food and always accompany the various polous, kababs, and fried meats. Even the poorest home in the country has a supply of pickles, for it is a general belief that pickes not only are appetizing and appetite-stimulating but are necessary to the functioning of the body chemistry. The acidity of the pickles helps to consume the oils and starches in the body and aids digestion by relieving the work of the stomach and liver. Therefore, in the course of ages, pickles of fruits, vegetables, and the peels of fruits have been devised, all based on strong cider or grape vinegar and a variety of spices, such as red and green pepper, cinnamon, cardamom, mace, nutmeg, turmeric, ginger, and coriander, as well as the many available seeds--fennel, anise, white poppy and mustard--and also garlic and tamarind.
The recipes Hekmat lists are for "Peach Pickles" (Torshi Holu
), "Pickled Limes" (Torshi Limu
), "Quick Pickled Limes," "Persimmon Pickle" (Torshi Khramlu
), "Pickled Apples" (Torshi Sib
), and "Eggplant Pickles" (Torshi Bademjan
I'll type out the Lime Pickle instructions and the Peach Pickles recipe, as it sounds delicious. Let me know if you want one of the others. Pickled Limes (Torshi Limu)
This is one of the most popular dishes in Iran, and the women of Shiraz are renowned for making it superbly.
With a rough, clean stone or a fine grater scrub the skin of 20 large fresh limes until all the green is removed. They must look like small white balls. Roll the limes in salt until they are thickly coated and place them in the sun or a very warm room to dry. When well dried, brush off the salt and pack them in a preserving jar. Cover with white or distilled vinegar. Close tightly and keep at room temperature.
Dried limes may be kept in a covered jar and soaked in vinegar whenever they are needed. Lemon juice may be substituted for the vinegar. This torshi
is best with kababs, polous,
. Quick Pickled Limes
Split 20 large limes into 4 sections, leaving them intact at the bottom. Stuff each lime with salt and place one on top of another in a basket in the sun to dry for at least 20 days. **Jennie note: This is the quick
recipe?!?** Then store in a cool, dry place. When needed, remove the salt from as many limes as desired and pack them in a jar. Cover with red-wine vinegar, cover, and keep at room temperature for about 1 week before serving with any kind of meats and polous. Peach Pickles (Torshi Holu)
2 tablespoon finely chopped dried ginger
4 cups grape vinegar
2 tablespoons coriander seed
1 whole bulb garlic
1 pound fresh or dried peaches
1/4 pound dried tamarind (if available)
1/2 teaspoon red pepper
1/2 cup cubed sugar
1 teaspoon salt
1 teaspoon black pepper
Soak the ginger in 1 cup of the vinegar for 2 days. Soak the peaches also, if they are dried. Toast coriander seeds slightly. Peel and separate garlic cloves. Combine peaches with the ginger, coriander, garlic, and 3 cups of vinegar. Soak the tamarind in the remaining cup of vinegar and rub between the fingers until all the tamarind pulp is smoothly dissolved. Strain the liquid into the other ingredients. Add the red pepper mixed with the sugar, salt, and black pepper. Bring to a boil and boil for 5 minutes. If the pickle is too thick, add a little more vinegar.
One half pound of any or all of the following ingredients may be added to this pickle: dried chopped prunes, plums, apricots, cherries, apples, figs, or persimmons; fresh or dried limes; small unpeeled oranges or tangarines, chopped.
When the pickles are done, all the ingredients must be covered with vinegar. If sweet fruits are used, the sugar should be elminated and the ginger should be doubled. Put pickles into a preserving jar and fill jar to overflowing with vinegar. Seal, but check every few days. If the vinegar is absorbed, open the jar and add more. These pickles are delicous with all sorts of rice and meat dishes.