Torshi Bandari Recipe
Torshi bandari is one of the spicy desserts full of Iranian spices and vegetables, which is served with most of the dishes. Because of the pungent and spicy taste of pickles in the southern region of our country, they are known as torshi bandari.
Pickles are among the flavors that always have a special place in Asian food culture. Iranians are no exception to this rule. In every region of our country, the people of that region prepare different types of pickles according to their taste, weather conditions, and available materials and use them to color their tables.
In addition to being used for consumption, pickles provide the body with essential nutrients such as potassium. They also regulate the metabolism and mechanism of some body organs. For example, the regulation of blood pressure and blood sugar are examples of the properties of acids for the body.
Torshi bandari is one of the types of pickles full of mortar and tasty, whose origin goes back to the southern regions of our country. Generally, this pickle is associated with a spicy taste and a thick sauce. For this reason, we suggest you stay with us until the end of the article to introduce new flavors to your home by learning this pickle.
How to prepare torshi bandari? (Torshi bandari recipe)
Preparation time:60 minutes
Cooking time:2 weeks
Ingredients:
Ripe red tomatoes:6.6 pound
Cucumbers:2 pcs
Medium eggplants:2 pcs
Shallots:0.3 pound
Garlic:1 bush
Pickled potatoes:6 pcs
Cauliflowers:1 piece
Celerytwo branches (chop the leaves and put the chopped stems into the pickle)
Sour pomegranate paste: half a glass
Pickled spices (salt, black pepper, coriander seeds, red pepper, angelica, black seed, nutmeg): Two tablespoons
Hot green pepper: four to five-piece
Tamarind: about half a package
Aromatic herbs (flavor, tarragon, coriander, fresh celery leaves, mint):as needed
Instruction torshi bandari:
1. Prepare all these ingredients fresh. Wash prepared vegetables such as (cucumber, carrot, eggplant, cauliflower, garlic, and green pepper). Then put them in a colander to drain them completely.
2. Chop all the washed vegetables with a knife. If you have a food processor at home, put the ingredients in it. But it is better to do it by hand.
3. Chop the celery leaves after washing and drying them. Peel the carrots and cut them into small pieces.
4. Chop the cucumbers without removing the skin and set aside. Soak dry shallots in water for a few hours. After it softens a little, make it as desired.
5. Cut the cauliflower into pieces. Chop to the desired size. The smaller it is, the better your pickling effect will be.
6. In this case, boil the chopped eggplants with vinegar for about a quarter of an hour.
7. Wash the prepared vegetables spread them on a cotton textile and let them dry completely. After drying the vegetables, chop them.
8. In this part, pour tamarind into a container pour some vinegar on it, and wait for two or three hours.
9. Finely chop the tomatoes. It is better to mix. Then pour all the ingredients into a large container, pour special spices with chopped vegetables, pomegranate paste, and mixed tomatoes and tamarind with vinegar into the container, and mix well until they are mixed.
Tip: Leave the tamarind in the vinegar for a few hours, then strain it with a strainer or net and remove the seeds.
- Pour the prepared mixture into a clean, wide-mouthed glass. Taste the salt, if it is not enough, add a little. To the extent that it is not salty and tastes salty. Don’t forget to add pomegranate paste to your ingredients. Finally, add two glasses of vinegar to your ingredients close the lid of the jar, and store it in a dry and cool place.
Note: If you like to add black seeds to the pickle, add a teaspoon if necessary.
This pickle is ready and can be used within two weeks. After the torshi bandari is ready, keep it in the refrigerator.
Notes for torshi bandari:
- Be sure to use pure vinegar. If your pickle is moldy, it is because the vinegar is impure. Grape vinegar, apple cider vinegar, and raisins are available in the market.
- Be sure to boil the vinegar you buy from the market before using it, then use it.
- If you buy ready-made pickles from shops, be sure to pay attention to their expiration date.
- If hot pepper is not compatible with you, use sweet green pepper instead of hot pepper.
- Using pomegranate paste in this type of pickle will give your pickle a better taste.
- Instead of garlic and shallot, you can use garlic powder and shallot powder.
- Salt is very important, be sure to taste it and be careful.
- If you like, you can use a tablespoon of turmeric in torshi bandari.
- Vinegar is always used in pickles, it must be on the surface of your pickles.
- Make sure the glass you use is dry and clean so that your pickle does not get moldy.
- The use of black seeds is not mandatory, but pomegranate and tamarind paste give a unique taste to the pickle.
- It is better to spread all the vegetables on a cotton textile after washing them to drain their excess water. In this case, your pickle will not mold.
- The more precise and finer your cuts are, the tastier your pickles will be. It will also look better.
- Cauliflower should be chopped coarser than the rest of the ingredients.
- sourced:https://mealscook.com/desserts/torshi-bandari-recipe/
