Torshi Makhloot Recipe | Delicious Persian Mixed Vegetable Pickle in 6 steps

By Fatemeh Baniali On Nov 4, 2023 Last updated Nov 6, 2023

5/5 - (1 vote)

Torshi Makhloot is one of the pickles of the four seasons among Iranians, which is mostly served in autumn and winter.

Persian Mixed Vegetable Pickle is one of the constant seasonings on the table of most Iranians, and it is usually served alongside traditional dishes; you can keep it in a cool and dark place for about 1 year.

This delicious and popular pickle is very easy to prepare, and you can prepare this delicious pickle by following the tips mentioned in Cookery Magazine.

Table of Contents:

Ingredients for making Torshi Makhloot

Cauliflower	2 kg (1 piece)
Carrot	½ kg
Cucumber	½ kg
Celery	½ kg
Eggplant	800 grms
Jerusalem artichoke	300 grams
Choped onion	400 grams
Garlic	400 grams (1-3 bushes)
Shallot	300 grams
savory, dill, tarragon, mint and celery leaves	400 grams
⭐ Pickled spices	As much as needed
Dried mint and dill (if desired)	As much as needed
Green pepper	As much as needed
Red vinegar	As much as needed

⭐Torshi liteh and Torshi Makhloot spices are the same.

⭐ If you think that the smell of garlic might bother you, you can use shallot instead.

⭐Another important point is that the amount of water and vinegar you add to a Persian Mixed Vegetable Pickle should be equal and the same.

⭐Another point is that if you want the pickle to turn red, you should add Beetroot or red cabbage to it; But in order for the pickle to take on a yellow color, you have to add saffron or turmeric to it

⭐Peel the Jerusalem artichoke or chop them with the skin.

Some of the ingredients for Persian mixed vegetable pickle are completely optional, and you can add them to your pickles to make it tastier and have a beautiful color…

Pickeled onion	500 grams
Cherry Tomatoes	1.5 kg
Salt	1 cup (or as much as needed)

If the cherry tomatoes are small, put them in the pickle without chopping them. In this case, they will stay healthier and give your pickle a more beautiful appearance.

Recipe for making Torshi Makhloot

The first step

To make the Mixed Vegetable Pickle, wash all the vegetables cleanly, put them in a pan of water to remove the impurities, drain and let them dry completely.

Then, we separate the bottom of the cauliflower, cut it to the desired size, and put it in a large container.

The second step

Peel and chop the carrots, chop Jerusalem artichoke.

Next, separate the celery leaves and wash and chopstems stem and leaves separately.

Wash the cucumbers and then chop them.

Clean and wash onions, garlic, and vegetables, too.

The third step

Now, cut the eggplants into desired sizes and peel them if you like.
You can cut the cucumber, carrot, and celery into circle form so that they look more beautiful in the pickle.

We also add garlic and pepper to the chopped ingredients and mix all the ingredients together completely.

If you want, you can pour cauliflower and carrots along with some salt and turmeric into a pot containing water, then put the pot on the heat and let the ingredients in the pot cook for 5 minutes until they soften a little, then rinse and Allow to dry completely.

But if you want your cauliflower to remain white and crispy, don’t boil it at all.

The fourth step

Put all the washed and dried vegetables in a large pan, add some pickled spices, and mix all the ingredients well with your hands.

Pour the pickled ingredients into a clean and dry jar and add green pepper and cooked eggplant next to it.

The fifth step

At this stage, we pour some water into the pot and let it boil, and then we wait until the water cools down completely; then we combine an equal amount of water and vinegar and stir.

Add some salt to the mixture of water and vinegar, along with turmeric and the rest of the pickled spices, and mix well until the grains of salt are completely dissolved; remember to test the amount of salt.

The sixth and final step in preparing Torshi Makhloot

Finally, we fill the containers completely with the pickled ingredients, and then we pour the mixture of water and vinegar on the pickled ingredients until the container is completely filled and the vinegar gets on top of the ingredients.

Store in the refrigerator for 10-15 days.

Golden tips for having the best Torshi Makhloot

Do not store pickles in front of the sun.

One tablespoon of mixed pickle has about 6 to 7 calories.

Some people add chopped green beans to the pickled ingredients, and that’s optional.

Be sure to dry the cauliflower completely after washing it to prevent it from getting moldy.

Shallots, because of their special aroma, must be in your Torshi Makhloot, But the presence of garlic is optional.

The use of dill and dry mint gives a unique aroma to the pickle, and if you like, you can also use mango powder.

curry carrot caulfliower iranian pickles

The use of vegetables mentioned in the article is a matter of taste, and you can use other vegetables if you wish.

Chop fresh and young celery leaves together with pickled vegetables and spread them on a cloth to get dried, then add them to the pickle.

After washing and drying the eggplants, cook them with a glass of vinegar. You don’t need to cook the eggplants completely, and it is enough to soften them a little.

If you are using dried shallots to make pickles, first wash them and then soak them in lukewarm water for 1-2 hours, and then remove the water and mix it with other ingredients.

Try to use glass containers for pouring and storing pickles, and if possible, dark-colored glass containers because the taste of pickles in plastic containers changes over time and is not pleasant.

During the time when you are using the pickle you made, make sure that you go to the pickle container with a dry and clean spoon so that the remaining pickle in the container does not get moldy, We suggest that you do not return the pickle left over from the daily consumption to the original container.

Conclusion

Thank you for being with us with this incredible appetizer recipe. If you have any questions, it’s my honor to answer. Enjoy your exploration of Persian cuisine!

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Torshi Makhloot Recipe | Persian Mixed Vegetable Pickle

Recipe by Fatemeh BanialiCourse: AppetizersCuisine: Persian FoodDifficulty: Normal

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

0/007

kcal

Learn how to make Persian Mixed Vegetable Pickle

Ingredients

Cauliflower, 2 kg (1 piece)
Carrot, ½ kg
Cucumber, ½ kg
Celery, ½ kg
Eggplant, 800 grms
Jerusalem artichoke, 300 grams
Choped onion, 400 grams
Garlic, 400 grams (1-3 bushes)
Shallot, 300 grams
savory, dill, tarragon, mint and celery leaves, 400 grams
Pickled spices, As much as needed
Dried mint and dill (if desired), As much as needed
Green pepper, As much as needed
Red vinegar, As much as needed
Optional ingredients
Pickeled onion, 500 grams
Cherry Tomatoes, 1.5 kg
Salt, 1 cup (or as much as needed)

Directions

The first step
To make the Mixed Vegetable Pickle, wash all the vegetables cleanly, put them in a pan of water to remove the impurities, drain and let them dry completely.
Then, we separate the bottom of the cauliflower, cut it to the desired size, and put it in a large container.
The second step
Peel and chop the carrots, chop Jerusalem artichoke.
Next, separate the celery leaves and wash and chopstems stem and leaves separately.
Wash the cucumbers and then chop them.
Clean and wash onions, garlic, and vegetables, too.
The third step
Now, cut the eggplants into desired sizes and peel them if you like.
You can cut the cucumber, carrot, and celery into circle form so that they look more beautiful in the pickle.
We also add garlic and pepper to the chopped ingredients and mix all the ingredients together completely.
If you want, you can pour cauliflower and carrots along with some salt and turmeric into a pot containing water, then put the pot on the heat and let the ingredients in the pot cook for 5 minutes until they soften a little, then rinse and Allow to dry completely.
But if you want your cauliflower to remain white and crispy, don’t boil it at all.
The fourth step
Put all the washed and dried vegetables in a large pan, add some pickled spices, and mix all the ingredients well with your hands.
Pour the pickled ingredients into a clean and dry jar and add green pepper and cooked eggplant next to it.
The fifth step
At this stage, we pour some water into the pot and let it boil, and then we wait until the water cools down completely; then we combine an equal amount of water and vinegar and stir.
Add some salt to the mixture of water and vinegar, along with turmeric and the rest of the pickled spices, and mix well until the grains of salt are completely dissolved; remember to test the amount of salt.
The sixth and final step in preparing Torshi Makhloot
Finally, we fill the containers completely with the pickled ingredients, and then we pour the mixture of water and vinegar on the pickled ingredients until the container is completely filled and the vinegar gets on top of the ingredients.
Store in the refrigerator for 10-15 days.

Notes

Do not store pickles in front of the sun.
One tablespoon of mixed pickle has about 6 to 7 calories.
Some people add chopped green beans to the pickled ingredients, and that’s optional.
Be sure to dry the cauliflower completely after washing it to prevent it from getting moldy.
Shallots, because of their special aroma, must be in your Torshi Makhloot, But the presence of garlic is optional.
Be sure to dry the cauliflower completely after washing it to prevent it from getting moldy.
Shallots, because of their special aroma, must be in your Torshi Makhloot, But the presence of garlic is optional.
The use of dill and dry mint gives a unique aroma to the pickle, and if you like, you can also use mango powder.
The use of vegetables mentioned in the article is a matter of taste, and you can use other vegetables if you wish.
Chop fresh and young celery leaves together with pickled vegetables and spread them on a cloth to get dried, then add them to the pickle.
After washing and drying the eggplants, cook them with a glass of vinegar. You don’t need to cook the eggplants completely, and it is enough to soften them a little.
If you are using dried shallots to make pickles, first wash them and then soak them in lukewarm water for 1-2 hours, and then remove the water and mix it with other ingredients.
Try to use glass containers for pouring and storing pickles, and if possible, dark-colored glass containers because the taste of pickles in plastic containers changes over time and is not pleasant.
During the time when you are using the pickle you made, make sure that you go to the pickle container with a dry and clean spoon so that the remaining pickle in the container does not get moldy, We suggest that you do not return the pickle left over from the daily consumption to the original container.

Frequently Asked Questions about Persian Mixed Vegetable Pickle

What is Cultural Significance of Torshi?

In Persian culture, Torshi is more than just a condiment; it holds cultural significance. It’s often served at celebratory events and is a symbol of hospitality and warmth.

What is the Health Benefits of Persian Mixed Vegetable Pickle?

It’s a source of probiotics, which can aid in digestion and promote a healthy gut. Additionally, the vegetables in the pickle provide essential vitamins and minerals.