Torshi Sir | Persian Pickled Garlic

If you ask a Persian that what the inseparable side dish of the Persian cuisine is, he would probably reply “Seer Torshi”. Sir Torshi is one of the most delicious Persian Torshis ever. Just like Naz Khatoon and Liteh, this pickled garlic side dish is very easy to make. The very interesting point is that it can remain for about 7 years. The longer it remains, the better it tastes.

Thorshi Seer is mainly made of garlic cloves and vinegar. This fabulous sour side dish usually served with many Persian dishes enhances the flavor of your main course intensively. If you are looking for a heavenly taste side dish, just choose this divine chutney.

Persian pickled garlic is very healthy too. It has numerous benefits introduced below. There are two ways of making this perfect Torshi, quick and traditional. Follow along and learn them if you are interested.

Torshi Sir | Persian Pickled Garlic – Traditional Recipe

PersianGood Team

Sir Torshi is one of the best-taste side dishes in Persian cuisine. It is basically made of garlics and vinegar. This recipe provides you the traditional way of making this Torshi, it takes at least 6 months to have your torshi prepared.

5 from 1 vote

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Prep Time 20 minutes mins

Course Appetizer, Side Dish

Cuisine persian

Servings 20 people

Ingredients

  

• 1 kg Garlic
• 2 teasp Salt
• 1 liter Vinegar

Instructions

 

• Garlics are better made in spring as the herb has a high quality in this season. If you are making Sir Torshi in other times of the year, better you soak the dry garlics for a day and then peel as instructed below and then dry them.
• Peel some of the outer layers of the garlics’ skin until you see the cloves. Be careful to stop peeling while the cloves are about to fall apart and separate. Remove the root too. If the branches are uneven and they seem inappropriate, peel until the cloves separate and leave them with a layer skin on.
• Place the garlics in a jar neatly and add two teasp of salt to them. Then pour the vinegar into the jar until the garlics drown in it.
• When a few days passes, the vinegar will be absorbed by the garlic cloves. You need to add some more vinegar to the jar to cover the surface of the garlics.
• When the time passes by, the color of the garlics change sand it turns darker. After some years, the color turns completely dark and the taste becomes sweet. The Torshi is prepared after 6 months, but better be left longer.

A trick!

Ripen Torshi Sir is sweet, soft and dark. It required long time to have such Torshi. The recipe below quickens the process. Pomegranate molasses makes it dark, nabat provides the sweetness and soy sauce softens the garlics.

Torshi Sir | Persian Pickled Garlic – Quick Recipe

PersianGood Team

This recipe provides you with quick Sir Torshi. The instructions below result in a prepared Torshi Sir after 40 days. Follow along if you need to prepare your Torshi as soon as possible.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Appetizer, Side Dish

Cuisine persian

Servings 20 people

Ingredients

  

• 3 kg Garlics
• 6 tbsp Soy sauce
• 1 piece Nabat (honey can be replaced)
• 1 unit Pomegranate molasses
• Balsamic vinegar as much as required

Instructions

 

• Firstly, peel the outer skin of the garlics and wash them. Then dry them.
• Boil the garlics in the mixture of vinegar, soy sauce, pomegranate molasses and nabat for 10 to 15 minutes. Be careful that the garlics should not soften too much. Then discard them and let them cool.
  
• Place the garlics in a jar and pour vinegar into the dish until it levels the surface. Then cover the lid and pack it carefully. Put the jar in a dark place for 40 days and then your torshi is ready to be served.
  

More to know!

• If you keep your sit torshi jar in the dark and cool place the result will be hard and rather chili sir torshi. While keeping in front of the sun’s rays and in warm place will give you sweet and soft garlics.
• You can add the fragrant herbs to your Torshi too.
• You need two teasp of salt per one kilogram of garlic.
• Sir Torshi is very beneficial; it improves the liver’s function, it disinfects the mouth and stomach, it improves the treatment of hemorrhoid, reduces the blood cholesterol level, reduces the blood pressure, increases the appetite, helps better digestion, it also helps easier gallbladder stone.

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