Torshi and shoor: two traditions on the Persian table
One in vinegar and spices, the other in brine — the difference, plus tips for serving and storing.
Two familiar families sit beside the food on a Persian table: torshi, where vegetables are usually prepared with vinegar and spices, and shoor, prepared in brine — like pickled cucumbers.
Mixed torshi brings together vegetables such as cauliflower, carrot, celery and aubergine, and it is a constant companion of rice, stews and abgoosht.
Pickled cucumbers with garlic, dill and spices taste fresh and crunchy, and have their place in sandwiches, Olivier salad and on the side.
Always serve with a clean spoon, keep the vegetables under the liquid and store an opened jar in the fridge.
This article is general and educational; for exact NOBAKHT product specifications, contact the sales team.
