Torshi Hafteh Bijar (Hafteh Bijar pickle)

Ingredients of Hafteh Bijar pickle

Eggplants: 2 Kilograms.

Slender spicy pepper: 2-3 numbers.

Pickling spice:1 tablespoon.

Bell peppers (Green, Red, Yellow, Orange ): half a kilogram.

Dried mint:1 tablespoon.

Garlic:1 bush.

Unripe tomatoes: 300 grams (4-5 numbers).

Verjuice or vinegar:1 kilogram.

Salt:1 tablespoon.

Aromatic vegetables (crushed type): 250 grams (about one glass).

 

Points

Aromatic vegetables contain Mint, Dill, Satureja, Tarragon, Basil, Coriander, Parsley.

How to prepare Hafteh Bijar pickle?

  1. Chop or grate the raw eggplant. Push the eggplants and juicing them.
  2. Chop tomatoes that it is better to be unripe or half-unripe. It should be noted that unripe tomatoes are green and half-unripe tomatoes are in orange colour.
  3. Chop the aromatic vegetables in very small shape. Whatever the vegetables be smaller colour and taste of it is coming to be better. It is not important if you don’t use all kinds of vegetables together. You can use dry kinds of vegetables either.
  4. Grain the garlic and chop hot peppers. Chop colour belly peppers in the very small shape.
  5. Mix dried Mint, Salt, Spice, and Vinegar with each other.
  6. Put the grated eggplants, chop tomatoes and Aromatic vegetables, garlic’s, belly peppers and hot peppers in the special container of the pickle and pour the mixture of salt, vinegar, spice and mint on them.

Some points about preparing the pickle:

  1. The taste of this pickle is more pleasant with verjuice, but if having fresh verjuice is not possible you can use natural vinegar instead. The amount of vinegar that you will use must be lower than verjuice because vinegar is sourer. This kind of pickle must not be too much watery.
  2. You can change the amount of salt or verjuice base on your taste.
  3. You can consume this pickle immediately when you are preparing it and it is not needing to pass time.( instantaneous pickle)
  4. Verjuice is very sensitive to oxygen of the air. It will happen the chemical change in the pickle and it makes the change in the taste of the pickle(bitter or tasteless, or having mildew) if you don’t close the door of the container completely but the resistance of the vinegar in compared with the environment conditions is more and keeping it is easier.

 

Torshi Havij (Carrot pickle)

Ingredients:

Carrot: 1 kilogram.

Big white onion: half a number.

Water: 2 cups.

Apple vinegar: 2 cups.

Sugar: 2 cups.

Mustard seeds: 1 teaspoon.

How to prepare carrot pickle?

  1. Wash carrots.
  2. Peel carrots.
  3. Make carrots in the ring shape.
  4. Peel onion.
  5. Chop the onion in the thin slices.
  6. Make one pot full of water until half.
  7. Put the pot over the medium heat and let water boiling.
  8. Pour chopped carrots in the boiling water and let carrots bake for 5 minutes and come to be a little soft(Pay attention carrots must not come to be bake and soft completely, it is better that they keep their brittleness.)
  9. Pour carrots in the drain and after that put them in the pot.
  10. Add chopped onion to carrots and put the pot aside.
  11. Pour the remaining material as apple vinegar, water, sugar, mustard seeds, salt, celery seed, coriander seeds, turmeric, ginger in another pot, put it on the heat and let it boil for 5 minutes on the low heat.
  12. Once in a while stir the material and let the sugar to dissolve completely.
  13. At the end put the pot out of the heat and pour the materials on the carrots and onion in another pot in the hot shape.
  14. Wait until the fluid come to be cold and get the temperature of the room.
  15. Pour the fluid and carrots in the 4-5 jar glasses and put door of containers firmly and put them inside the refrigerator.

 

The carrot pickle is ready after 2-3 days.

Because of using coriander seed, celery seed and ginger this pickle has the special and amazing scent and taste.

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Points

In compare with the other pickles, carrot pickle has less vinegar so it must keep in the refrigerator.

It is better to consume this pickle maximum 2 months after procurement.

This pickle will prepare in 30 minutes.

Torshi Bivar (Hamedani pepper pickle)

Ingredients:

Bivar pepper: 500 grams.

Vinegar: 750 milliliters.

Salt: 2 tablespoons.

Bivar or Hamedani pepper is a kind of pepper that is consuming in Hamedan city and has the mildly spicy taste. You can consume this kind of pepper in raw, baked or …shapes. In Hamedan, Bivar uses mostly for the pickle.

How to prepare Bivar pickle?

  1. Wash the peppers completely and put them in the drain.
  2. Make the hole on them with the needle until the vinegar permeates inside them and they also come to be tasty.
  3. Put all of them in the big pot and pour the water on them and wait until the water covers them completely.
  4. Add two tablespoons of salt to the pot and let the peppers stay in this model for several hours (you can also wait for one night). This work helps the peppers to lose their bitter taste and give the better taste to the pickle.
  5. Drain the peppers.
  6. Make one big pot full of water, put it on heat and let it boiling. Put peppers in the boiling water and let them boil for 30 seconds until they are come to be little soft. If you are boiling the peppers more they will crush and your pickle doesn’t have the beautiful shape.
  7. Remove the pot from the heat.
  8. Pour the peppers in the big drain until its water is taken. (Taste the water of the pepper a little and if it was salty base on your taste you can wash them more) when the water of peppers remove put them in the metal lace, expand a big cloth or towel and put the peppers on them and let the peppers to be dry completely for 2-3 hours.
  9. Prepare the big glass container. Put the peppers inside it and pour the vinegar on them until the vinegar cover the peppers. Close the glass container firmly and place it in the cool place until your pickle is preparing.

 

The pickle is come to be complete between 7-10 days then you can use this delicious pickle near your food and enjoy it.

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Points

  • Use the big drain and don’t let the peppers located on each other and water of them go out completely and soon. If you don’t have the big drain you can use your hands and move the peppers every half an hour.
  • Pay attention that when you want to fill the glass container it must be dry. If the glass container be dirty or wet it makes your pickle with mildew.
  • Like as all of the pickles the amount of salt that you will use is base on your taste. You can don’t use any salt in your pickle or base on your taste add 1-2 tablespoons of salt to it. But the peppers themselves have good taste and be sure that without using any salt you will have the good pickle.

Torshi Bandari (Mixed vegetables pickle)

Ingredients:

Indian stamp: 1package.

Shallot: 50 grams.

Carrot: 3 numbers.

Cucumber: 3 numbers.

Eggplant: 3 numbers.

Pomegranate paste: 1 modulus.

Garlic:1 bush.

Cauliflower: 1 Kilogram.

Green pepper: 50 grams.

Celery: 3 Branches.

Jerusalem artichoke: Half a kilogram.

Special spices for pickling: 2 Tablespoons.

Tomato: 5 numbers.

Thick tomato juice: 1 modulus.

Finely chopped vegetables (Mint, Coriander, Satureja, Tarragon): 1 modulus.

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How to prepare Bandari pickle?

  1. Boiling the mixture of Green peppers, salt, and vinegar until they come to be soft.
  2. Put tamarind in a dish and pour some vinegar on them and rile completely.
  3. Straightened them with fine tiny drain and remove the core of them.
  4. Chop tomatoes in the little form.
  5. Peel carrots, potatoes, and garlic and chop them in the little form either.
  6. Remove the leaves of the celery and chop them in the size of carrots.
  7. Chop cucumbers with the skin and put them in the drain. Pour a little salt on them. 3 hours wait until the excess water of them away.
  8. Soak Shallots for 5 hours in the water and change the water of them several times.
  9. Take away roots and waste parts of Shallots. Now chop them.
  10. Take apart Cauliflower either and chop them in the tiny mood.
  11. Chop aromatic vegetables
  12. Mix chopped vegetables with the whole above materials.
  13. Chop eggplants with or without skin in the cubic model.
  14. Boil eggplants with a little vinegar until they are come to be soft.
  15. Add the eggplants in the hot model to the other materials and mix them finely.
  16. Add special spices for pickles, pomegranate paste and thick tomato juice.
  17. Add dissolved tamarind in vinegar to the mix.
  18. Pour special ready mix into the special container of pickles and add the vinegar to them until the vinegar cover it completely.

Pour desired amount of salt into pickle and put container of pickle in the cool place.

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Points

  • Use more salt until your pickle doesn’t come to be salty, will help the quality and duration of maintenance of pickles. It is better to use the sour paste of pomegranate.
  • Thick tomato water is obtained from the smooth the tomato juice with drain.
  • You can use the mix of 3 tablespoons of tomato paste with the hot water instead of using thick tomato water.

Torshi Bamieh (Okra pickle)

Ingredients:

Fresh Okra: 1 kilogram.

Fresh red pepper or dried type: 3 numbers.

Dried dill: 3 teaspoons.

Water: 2 cups.

White or red vinegar: 2 cups.

Salt: 2 tablespoons.

Garlic: 4 big cloves.

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How to prepare Okra pickle?

  1. Wash okras.
  2. Cut stems of Okras (cut them little until the slimy liquid of the Okras doesn’t come out and don’t make pickle in slipping mode).
  3. Put the Okras on the clean cloth and let them be dry.
  4. Pour okras with dry dill, garlic, and pepper in some clean and dry glass containers.
  5. Pour vinegar, water, and salt in the small pot and put them on the heat. When the fluid boiling pours it in the glass containers on Okras.
  6. Let the glass containers come to be completely cool then close their door and put them in the refrigerator until the pickle come to be complete.

Okra pickle is ready after 2 weeks.

Okra-Pickle-Torshi-Bamieh-2.jpg

Points

This kind of Okra pickle order is because of having the equal amount of vinegar and water has the mild taste. If you like to have far more bitter pickle delete water and only pour vinegar.  If you don’t like Okra brittleness you can boil it before pouring it into the glass container. At the end pour it down the drain and let it to be dry and after come to be cool consume it.

You can pour garlic in the glass container of pickle base on your taste in both shapes of chopped and complete garlic.

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Eating Torshi (Pickle)

Be familiar with properties of pickle

Pickle is one of the very popular detonators that many of Iranian families consume this seasoning near their foods and enjoy….

Someone believes that the history of making pickle is back to the 4 thousand years before Christ and even about 2 thousand years ago in India cucumber pickles and salted mixed pickle were using.

Most of these seasonings are making from some kinds of vegetables such as cauliflower, carrots, cabbage, cucumbers and …

However, consuming pickle is common by Iranian families and many of them prepare it at home by themselves, even in the appropriate season of making pickle earning money from this way is very common and people put buckets of pickle on the car and sell them in the street.  Also, some persons have conversance in making pickle and they give the offer from the other ones either.

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You can find Torshi markets in Iran in some recent years that it was a good idea and many people are now the firm customers of these markets.

Of course, the pickle factory has their own customers.

Today many kinds of unimaginable pickle such as palm pickle and mushroom pickle have their own customers.

However, at the time of buying it, everyone must pay attention to the colour and the expiration date of them. Appetizer and delicious pickles have their own fans of themselves in every season.

They are the best seasoning near the main kinds of foods.

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Khoresh Mast(Yogurt Stew)

Ingredients:

Half  a clean chicken with the empty stomach: 375 grams.

Strained yogurt: 250 grams.

Pulverized saffron: half a teaspoon.

Slice orange without any bitter taste: half a glass.

Fried onion: 2 numbers.

Salt and pepper: necessary amount.

 

(Serve for 3-4 people)

 

How to prepare Khoresh Mast?

  1. Clean the hen and fry it with onion.
  2. Add the salt and let it bake with two glasses of water.
  3. After baking the hen , it has little water , add pulverized saffron, salt, pepper and slice of orange to it. After little boiling take out the hen and slice it.
  4. Low the heat.
  5. Stir well the yogurt until it comes to be smooth and add it to the stew. (Pay attention that after adding the yogurt the stew must not boil. It is enough that the yogurt comes to be little warm. )
  6. Put hens in the dish and pour stew on them.

You can prepare this stew with meat either.

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Torsheh Tarreh (Sour Torreh)

Ingredients:

Vegetables (Parsley, coriander, spinach, torreh, beets): necessary amount

Rice: 100 grams.

Raw Garlic:100 grams.

Pickle (Orange juice or pomegranate juice): necessary amount

Green plums: necessary amount

Egg: 100 grams.

Spices: 100 grams.

 

(Serve for 2 people)

 

 

How to prepare Torsheh Tarreh?

  1. Chop the vegetables with the cleaver in the small shape.
  2. Pour a glass of water and half a glass of rice (for one kilogram chopped vegetables) that you soaked them later in the pot until the rice and vegetables completely bake.
  3. Chop garlic and fry it with turmeric and oil.
  4. After they baked add them to the pot.
  5. Solved some rice flour (wheat) in your favorite pickle and little by little add them to the stew. This work made your stew glazed.
  6. Add the eggs and eat.

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Egg Properties:

The egg is a cheap and abundant source of valuable nutrients that maybe we feel their shortage in our body. Especially it contains fat and protein. The egg is one of the allergic foodstuffs, but the property of egg is because of baking it.

Giving heat to the egg is the cause of transforming it into a substance that is lead to allergies in person. So if your body show allergy from the egg, use it in the raw form.

The only thing makes the people worry about eating the raw egg is the Salmonella Bacteria.

Taas Kabab a traditional Iranian food

It is one of the old tasty meat foods that is made by different materials and vegetables. The household women add some kinds of vegetables to this food and make it autumn food with the better taste. So as Quince fruit is not always in the Market use the short time that you have and make this delicious food and remember your old sweets memories.

Ingredients:

Boneless lamb:  half a kilogram

Average Onion: 3 numbers

Average Carrots: 3 numbers

Big Potatoes: 1 number

Average Quince: 1 number

Big Eggplants: 1 number

Plum: 150 grams

Tomato: half a soup spoon

Turmeric: half a teaspoon

Cinnamon: half a tablespoon

Oil: 2-3 soup spoon

Salt and Pepper : necessary amount

(Serve for 3-4 people)

Tas-Kebab-2.jpg

 

How to make Taas Kabab

  1. Clear the meat.
  2. Cut meat into 4 × 2 cm sheets.
  3. Peel the onions.
  4. Cut the onions in the shape of ring.
  5. Cut the carrots in a skewed shape.
  6. Peel the Eggplants and cut them in the ring shape.
  7. Wash the Plums and put them in the dish contain water.
  8. Prepare a pot and put a little oil in it.
  9. Put the onions rings in two ways at the bottom of the pot.
  10. Put the sheets of meats on the onions.
  11. Respectively put a little wet Plum, Carrots, and Eggplants. Continue your job until the materials are finished.
  12. Pour about 2 glasses of water on the food and close the door until they are little by the little cook.

Point:

In the time of putting the vegetables sprinkle Salt, Pepper, Cinnamon, and Turmeric.

  1. Peel the potatoes.
  2. Cut the potatoes in the shape of the circle. At the end half the circles.
  3. After the meats were cook it is the time to add tomatoes and potatoes.
  4. Put the circles of potatoes on the food.
  5. Dissolve the tomato in the stew water and let them make together.

First Point) If you add the potatoes at first until the end they are come to be mashed.

Second Point) This food is sweet because of Plum and Quince so if you want to have sour kind of food you can add  Dried limes or Pollen sour grape.

Attention:

Traditional Taas Kabab in Iran is making with potato, tomato, and meet.

Kalam Polou with meat

Ingredients

Rice: 3 cups

Mince Meat: 1 bowl

Cabbage: 250 grams.

Onion: 2 numbers.

Cinnamon: 1 teaspoon

Oil: 1 cup.

Salt, Pepper, Turmeric: necessary amount.

Lime powder: 1 teaspoon

Saffron:  ¼ of teaspoon

(Serve for 4-5 people)

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How to prepare Kalam polou

  1. Knead mince meat with grated onion and a little salt, pepper and give the ball shape to them.
  2. Fry them on one cup of oil. (Pour the remaining oil in the Strainer until we use it in preparing Kalam polou.)
  3. Put another onion in the plate and give the slice shape to it.
  4. Pour the remaining oil off meat in the pan and fry the onions with it.
  5. Pour little Turmeric to the oil.
  6. Cut ¼ of Cabbage and pour a little salt, melted Saffron and one teaspoon of dry lime to it and roast it.
  7. Soak three cups of rice with three tablespoons of salt, and bake it in the drain shape.
  8. Pour two Tablespoon of oil in the pot. Put soak rice with roasting cabbage and Cinnamon in the pot.
  9. Put the pot over the medium heat. Wait until the rice brewing.

Your Kalam Polou will be ready after only thirty minutes.

Make the saffron rice with the little remain white rice.

Mix the remain Kalam polou and put it in the diss.

Pour the Saffron rice in the Kalam polou and the meats around it till it comes to have the beautiful shape and be ready for the guests.

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