Pickled Grapes (Torshi Angoor ترشی انگور)

Grape is Angoor انگور in Persian language and the word torshi ترشی comes from the Persian word torsh ترش, which means ‘sour’. So, Torshi is pickle in English. Iran ایران has hundreds of different types of torshi.

Torshi is made with vegetables, fruits, herbs and different spice mixtures in vinegar and is common and popular in Iranian, Turkish, Arab and Afghan cuisines.

This is a delicious recipe for pickled grapes. It’s a tangy- sweet supplement to rice – meat dishes and would be great alongside bread and cheese. Or like what I do, just put out some of them from the jar and eat them by the handful.

Ingredients
250 g green/red grapes
½ cup honey
1 cup vinegar
1 cup water
Rosemary leaves

Directions
Place vinegar, honey and water in a saucepan. Bring it to a boil. Remove from the heat and allow to cool completely.
Place grapes in a jar. Pour vinegar-honey mixture over the grapes to cover them . Add Rosemary leaves as well.
Seal the jar with a tight lid. Place it in a cool corner of the kitchen for a week.
After a week, , your divine pickled grapes are ready. Combination of grapes in vinegar with honey and Rosemary leaves is just superb.

ترشی انگور

ترشی انگور با مزه ی ترش/شیرین خود ش یک همراه مناسب برای کته – غذاهای گوشتی – نان و پنیر هست و یا مثل من فقط یک مشت از ترشی انگور رو بردارید و بخورید

ترکیب سرکه و عسل با برگ های تازه ی رزماری ( اکلیل کوهی) طعم و عطر خاصی به این ترشی میده.

مواد لازم

دویست و پنجاه گرم انگور سبز/قرمز

نصف پیمانه عسل

یک پیمانه سرکه

چند برگ تازه رزماری : اکلیل کوهی

طرز تهیه

سرکه – آب و عسل را داخل یک قابلمه ریخته و بجوش آورید. سپس از روی حرارت برداشته تا خنک شود. انگورها را شسته و بگذارید کاملن خشک شوند.
داخل ظرف مناسب انگور ها رو قرار داده و رویش برگ های رزماری را بگذارید. سرکه عسل خنک شده رو روی انگور بریزید.

در ظرف را محکم ببندید و در گوشه ی خنک آشپزخانه برای 1 هفته بگذارید بمونه تا آماده بشه.
بفرمایید ترشی خوشمزه و قشنگ شما آماده هست.

Published by rozinaspersiankitchen

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am a photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website. View more posts