Warm Spice Torshi

Flavor profile

Herbal, warm, and built for vinegar. Coriander and fennel seed give it sweetness, nigella and mixed peppercorns the bite, mint, tarragon and dill the green — and golpar, Persian hogweed, the note you'll recognize from a proper Persian table. No salt; your brine brings its own.

How to use

Torshi is the Persian pickle — vegetables put up in vinegar so there's always something sharp and bright on the table. Use it in vinegar-based pickling recipes with vegetables of your choice: cauliflower, carrots, eggplant, whatever the market gave you. It also wakes up yogurt and roasted vegetables.

The spices had to earn the jar

Every family seasons its torshi differently. This is the mix I used for the torshi at Persian Kitchen NYC — a recipe that worked for years before it was jarred. A beautiful jar does not get a free pass — the pickle still has to taste good.

Artwork by Atieh Sohrabi

The jar wears an original painting by Atieh Sohrabi — Tehran-born, now in New York — whose work dresses all three Persian blends in The Bazaar. Amber glass, gold lid, made to refill and keep.

Ingredients and practical information

Ingredients: coriander seeds, nigella (black seed), golpar (Persian hogweed), cumin seeds, dried mint, dried tarragon, turmeric, fennel seeds, dried dill, mixed peppercorns.

Net weight: 45 g (1.59 oz) · Salt-free · Blended and packed in small batches in Manhattan · Ships within New York State.

Other Persian blends

The Grand Koofteh — the herbal, rose-and-saffron seasoning for Tabriz's famous meatball.
Qazvin Offering — the warm, floral blend for gheymeh nesar.

Build a Persian gift box

Three recipes. Three paintings. A very good-looking dinner plan.
Everyone brings wine. Bring spices. →