Torshi-e Miveh (Pickled Fruits)
Earlier, we pickled an assortment of vegetables and made Torshi, but did you think we’d leave fruits alone? You can make Torhi-e Miveh with your choice of seasonal fruits, softer ones will more or less dissolve in the vinegar, while harder fruits like apples and pears will maintain more of their original texture.
In Esfahan, one would have to brave the busy bazaars and be prepared to haggle over prices to buy groceries. If you weren’t good at bargaining, you were, most likely, oversold.
But sometimes, you can skip all the city hassle and luck out with your favorite old-timer, right around corner. What he lacks in storefront, he makes up for in humility, honesty and maybe a couple of versus of Haafez or Sa’adi poems. A priceless interaction, indeed.
Ingredients (yields 4 med. canning jars):
Fruits Peeled (orange & banana) and chopped.
- 2 oranges
- 1.5 apples
- 1.5 pears
- 1.5 bananas
- 5 dates, sliced in half
- 1/4 cup raisins
- 5 walnuts, chopped
Dried Herbs & Spices
- 3/4 tsp fresh ginger, finely grated
- o.5 tsp coriander seeds
- 0.5 tsp summer savory
- 0. 5 tsp tarragon
- 0.5 tsp angelica powder
- 0.5 tsp nigella seeds ( also called black caraway seeds)
- 1/8 tsp hot pepper flakes
- 1.5 tsp tamarind pate
- 1.5 tsp honey
- 1.5 cup vinegar
- pinch of salt
Time~ Prep:15 Cook: 15 Fermentation: 2 wks
- Place chopped fruits in a large pan or pot (non-reactive with acid) along with dried herbs and spices on low heat for 7-10 minutes. Watch so they don’t get mushy. No need to add water.
- Add walnuts, tamarind, honey and vinegar. Mix.
- Continue for another 5 min.
- Remove from heat and spoon the pickles into sterilized canning jars.
- Close lid and let cool to room temperature.
- Store in a cool and dry place or refrigerate.
– Torshi is a flavor enhancer and aids digestion. It goes well with meat stews and cooked legumes.