Torshi-e Makhloot

Torshi-e Makhloot

1 kg small eggplants
500 grams very small cucumbers (available in Iranian or middle-eastern stores)
500 grams small carrots
1 small cauliflower
250 grams green beans
250 grams small potatoes
150 grams shallots (or small onions)
1 small celery
250 grams green peppers
250 grams herbs (parsley, coriander, mint, tarragon, basil)
white vinegar
2 tablespoons salt
2 teaspoons black pepper


Directions:
Wash eggplants and bake in the oven at medium temperature for about 15-20 minutes. Allow to cool, then peel skins away. Place in a strainer and add some salt. Leave overnight or for several hours until all water has left eggplants. Chop very finely, add some vinegar, and mix well.

Wash herbs and allow to dry completely. Chop very finely and add some vinegar. Wash cucumbers, carrots, cauliflower, green beans, potatoes, celery, and green peppers. Peel shallots (or onions), cucumbers, potatoes, and carrots. Chop all of them very finely. Add salt and spread on a piece of cloth. Leave overnight or for several hours.

Add everything to eggplants and herbs. Add some more vinegar, salt and black pepper, and mix well.

Store in a cool, dry place for 2-3 months.

** Note: When removing torshi from the jar, use a clean, oil-free spoon or fork.

Torshi-e Gol-e Kalam

Torshi-e Gol-e Kalam

1 kg cauliflower
250 grams garlic
2 tablespoons dried or 250 grams fresh mint
white vinegar
1.5 tablespoons salt


Directions:
If using fresh mint, wash it and allow to dry completely. It should then be finely chopped. Peel garlic and grate it. Mix garlic and mint well. Wash cauliflowers and cut them into 3 cm pieces.

Drop a layer of cauliflower in a jar. Pour in the garlic-mint mix and some salt. Repeat until the jar in full. Pour in vinegar to the top of the jar, and place the lid on tightly.

Store in a cool, dry place for 2-3 months.

** Note: When removing torshi from the jar, use a clean, oil-free spoon or fork.

Salad-e Shirazi

Salad-e Shirazi

4 Servings

Ingredients:
4 medium tomatoes
2 small cucumbers
1 medium onion
3-4 tablespoons fresh lime juice
2-3 tablespoons virgin olive oil
200 grams fresh mint (or 1 teaspoon dry mint)
1/4 teaspoon salt
1/6 teaspoon black pepper


Directions:
Wash and peel cucumbers. Wash tomatoes and mint. Peel onion. Chop cucumbers, tomatoes, and onion very finely, and mix. Chop mint very finely and add. Add fresh lime juice, olive oil, salt, and black pepper.

Mix well and serve cool.