Guide
What is torshi?
Torshi (ترشی) is the Persian family of pickled vegetables — from the Farsi word torsh, meaning sour. It's the sharp, garlicky counterpoint that balances every Iranian meal.
A short history
Pickling in Iran predates refrigeration by centuries: vinegar, salt and time were how a summer harvest survived winter. Every household kept jars in a cool corner, each family insisting theirs had the right balance of sour and salt.
Today torshi is less about preservation and more about the table. No Persian spread feels complete without a small dish of it, and no two families make it quite the same way.
The main varieties
Torshi Makhlout
ترشی مخلوط
The mixed one. Cauliflower, carrot, celery, garlic and herbs in vinegar — the everyday jar.
Torshi Liteh
ترشی لیته
Finely chopped, eggplant-forward and deeply savoury. Bold, sour, unapologetic.
Torshi Seer
ترشی سیر
Whole garlic aged in vinegar until it turns dark, mellow and almost sweet.
Shour
شور
Brined rather than vinegared — saltier, crunchier, closer to a classic pickle.
How to serve it
- Beside ghormeh sabzi or gheymeh to cut the richness
- On a plate of bread, feta and walnuts
- Folded into a kabob wrap with grilled tomato
- Chopped over rice with a spoonful of yogurt
- Straight from the jar, standing at the fridge