Angoor in Persian language means grape and Torshi means pickle. 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 or like what I do, just put out some of them from the jar and eat them by the handful. Combination of vinegar with honey and Rosemary leaves is just sooo good.
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, voalla, your divine pickled grapes are ready.
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) جدا عالی میشه.
مواد لازم
دویست و پنجاه گرم انگور سبز/قرمز
نصف پیمانه عسل
یک ییمانه آب
یک پیمانه سرکه
چند برگ تازه ی رزماری یا همان اکلیل کوهی
طرز تهیه
سرکه – آب و عسل را داخل یک قابلمه ریخته و بجوش آورید. سپس از روی حرارت برداشته تا خنک شود.
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
.
ط
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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.
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