Persian Pickle Making: Torshi

image courtesy Azita Houshiar
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Taught by Azita Houshiar

Azita Houshiar is an Iranian American writer, illustrator and cooking instructor based in Brooklyn, NY. Azita is deeply passionate about sharing the food and culture of her native country;and she is an enthusiastic and helpful teacher. Check out her blog Fig & Quince where she writes about the Persian culture and shares modern interpretations of delicious and authentic Persian home cooking recipes.

You can also find Azita on Twitter, Instagram and Pinterest.

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In Iran, pickles are called "torshi" which means "something that is tart or sour." Pickled vegetables and fruits -- generously layered with fragrant (fresh or dried) herbs, jazzed up with advieh (a mixture of spices) and preserved in vinegar and salt -- are considered an integral condiment for the enjoyment of many Iranian dishes.

Persian pickles go particularly well with rich meaty dishes by adding just the perfect touch of acidity and texture to balance out the flavors. Some types of torshi are ready to eat immediately after being prepared, while some require being aged (anywhere from a few days or weeks to a few months or even years) before they are ready to be served.

In this class, we will discuss the basics of Persian pickle making - including the typical herbs and spices used - as we learn how to make two different ways of making a classic type of Persian pickle called "liteh bademjoon" or eggplant pickle. One is a simplified version made using just eggplants with a few spices; the other is a more elaborate version that is made with eggplants mixed with dried fragrant herbs and fresh vegetables.

A good torshi is a tangy, tasty, textured condiment that enhances the pleasure of the main dish. Come and master this niche yet essential and tasty chapter of the Persian cuisine.

Each student will leave with two jars of torshi. Please note we will *not* be covering the water bath canning in this class. 

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