|
1 kg small eggplants
500 grams very small cucumbers (available in Iranian or middle-eastern stores)
500 grams small carrots
1 small cauliflower
250 grams green beans
250 grams small potatoes
150 grams shallots (or small onions)
1 small celery
250 grams green peppers
250 grams herbs (parsley, coriander, mint, tarragon, basil)
white vinegar
2 tablespoons salt
2 teaspoons black pepper
Directions:
Wash eggplants and bake in the oven at medium temperature for about 15-20 minutes. Allow to cool, then peel skins away. Place in a strainer and add some salt. Leave overnight or for several hours until all water has left eggplants. Chop very finely, add some vinegar, and mix well.
Wash herbs and allow to dry completely. Chop very finely and add some vinegar. Wash cucumbers, carrots, cauliflower, green beans, potatoes, celery, and green peppers. Peel shallots (or onions), cucumbers, potatoes, and carrots. Chop all of them very finely. Add salt and spread on a piece of cloth. Leave overnight or for several hours.
Add everything to eggplants and herbs. Add some more vinegar, salt and black pepper, and mix well.
Store in a cool, dry place for 2-3 months.
** Note: When removing torshi from the jar, use a clean, oil-free spoon or fork. |
