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A reference to Middle Eastern pickled vegetables. A derivative of the Persian word “torsh,” meaning “sour,” the most common vegetable made into torshi is the turnip, although any vegetable can be used. Carrots, cucumbers, celery, peppers, and cabbage are other common choices. Mixtures of various vegetables are also pickled together. The pickling agent for torshi is most often a mixture of vinegar and salt, occasionally flavored with curry. Some recipes call for more vinegar than salt, while others insist on a higher proportion of salt than vinegar. Torshi is most often served as an appetizer or as an accompaniment to a main meal and is available in Middle Eastern markets and well-stocked food stores.
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