About Torshi

The term Torshi originates from the Farsi word 'Torsh,' which translates to sour in English. It is commonly used to refer to vegetables that have been pickled in vinegar. The roots of fermented vegetable cuisine can be traced back over 2000 years ago in Iran. Torshi is frequently enjoyed as a tasty component of a multi-course meal or as an appetizer/mezze that pairs well with alcoholic beverages.

Torshi is a unique and highly sought-after delicacy in various cuisines, including Persian, Turkish, Afghan, Middle Eastern, Arabic, Albanian, Armenian, Greek, Bulgarian, Macedonian, Serbian, and Bosnian. In Iranian cuisine, there are a wide variety of Torshi recipes that differ according to regional food traditions.

It is customary to serve a bowl of Torshi alongside every meal as it is considered an essential element of a complete meal. The distinct taste and flavor of different Torshi recipes depend on the choice of vegetables used, as well as the level of sourness, saltiness, or spiciness they possess.

Benefits

Being an entirely natural fermented food, Torshi possesses distinctive probiotic characteristics. It is rich in beneficial gut friendly bacteria which would facilitate and promote food digestion, optimize healthy digestive system and therefore, a healthy immune system. 

Shelf Life

Being an entirely natural fermented food, Torshi possesses distinctive probiotic characteristics. It is rich in beneficial gut friendly bacteria which would facilitate and promote food digestion, optimize healthy digestive system and therefore, a healthy immune system. 


Ingredients

Different types of Torshi utilize various vegetables. Our recipe focuses on using only fresh herbs and vegetables, without any preservatives, to create a wholesome family-friendly dish. To achieve the ideal flavor, we ferment a mixture of vegetables and herbs with use of organic apple cider vinegar, salt, and water in glass containers for one month.