Pull up a chair, get a cup of tea, and enjoy reading the recipes and tidbits of my journey through Life.

Sunday, July 15, 2012

A Little Persian Flavor

This weekend has been busy!  We went to the Farm Market in Darnestown twice and I now have a box of green bell peppers and a box of peaches.  I bought tomatoes at our local Korean store, H Mart, for 79 cents a pound (I bought roughly 18 pounds).  Magruder's had chicken leg quarters for 69 cents a pound so I bought 13 1/2 pounds and roasted them yesterday in my countertop-roaster.  I plan to make Chicken Enchilladas with some of the chicken tomorrow. 

Today Magruder's had cauliflower for 68 cents a head and green cabbage for 48 cents a pound.  I thought now would be the best time to make some Torshi.  For those who do not know, Torshi is a Persian soury-tangy vegetable condiment, kinda like a chunky relish.  It is awesome!  So I asked Maman to help me make some.  We chopped up everything at her house tonight and then I seasoned it and added the vinegar when I got home.  The seasoning is a bag of picking spices that we bought at the Persian grocery, but you might be able to find it at another ethnic store. 

The back of the pickling spice lists the ingredients.  In case it is difficult to read, it says: Allspice, Mustard Seeds, Cloves, Ginger, Cinnamon, Corriander Seeds, Black Pepper, Dill Seeds, Bay Leaves, Cardamom.

I will post my weekly plan tomorrow because I have yet to formalize it.  I do know that it will be more than this past week, but I will be having a blast as usual.  Now for the rough "recipe" for Torshi.

1 small head green cabbage
1 medium head of cauliflower
1 onion
2 heads of garlic
1 package Pickling Spices
Pinch of Turmeric
1 gallon vinegar

Chop the cabbage, cauliflower, and onions into small chunky pieces and place in a very large bowl.  Peel the papery skins from the garlic and add to the vegetable mixture; mix well.  Add the vegetables to a gallon jar (can be plastic or glass).  Add the pickling spices and turmeric.  Fill the jar with vinegar.  If the lid is metal place plastic wrap over the top before sealing because the vinegar reacts with the metal and it is not pretty, but if the lid is plastic you do not need the wrap.  Once the jar is sealed, shake the jar to mix the spices throughout.  The vinegar will turn a slight yellow because of the turmeric.  Set in a dry, cool area for about a month, but if you get impatient wait at least a week.  The longer it sits, the better it tastes. 

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