Side Dish
Torshi with Asparagus and Garlic: A Tangy Pickled Medley
Original name: Torshi with Asparagus and Garlic
About this dish
Torshi is a staple of Middle Eastern tables, a bright and briny pickle that cuts through rich dishes. This version swaps in fresh asparagus and plump garlic cloves, creating a crunchy, tangy condiment that's perfect alongside grilled meats, rice bowls, or simply on a cheese board.
The quick brine is infused with warm spices, giving it a subtle complexity that makes it utterly addictive.
Ingredients
UK and US measurements are both included for every recipe.
Fresh asparagus
vegetable500 g
Imperial measurement: 1 lb
Garlic cloves, peeled
vegetable10 cloves
White vinegar (5% acidity)
liquid500 ml
Imperial measurement: 2 cups
Water
liquid250 ml
Imperial measurement: 1 cup
Kosher salt
seasoning2 tbsp
Sugar
seasoning1 tsp
Ground turmeric
spice1 tsp
Fenugreek seeds
spice1 tsp
Coriander seeds
spice1 tsp
Dried chili flakes (optional)
spice1/2 tsp
Method
Prepare the jars
5 minutesWash a 1-liter glass jar with hot soapy water, rinse thoroughly, and let dry. Or run it through the dishwasher.
Prep the veggies
5 minutesTrim the woody ends of asparagus and cut into lengths that fit your jar (about 10 cm or 4 inches). Peel the garlic cloves.
Make the brine
5 minutesIn a saucepan, combine white vinegar, water, salt, sugar, turmeric, fenugreek seeds, coriander seeds (if using), and chili flakes (if using). Bring to a boil, stirring to dissolve salt and sugar.
Pack the jar
5 minutesPack the asparagus spears and garlic cloves tightly into the jar, laying them upright or at an angle to maximize space.
Pour the brine
2 minutesCarefully pour the hot brine over the asparagus and garlic, covering them completely. Leave about 1 cm (1/2 inch) of headspace.
Bubble and seal
10 minutesTap the jar gently on the counter to release air pockets, then seal with a lid. Let cool to room temperature before transferring to the refrigerator.
Equipment
- 1-liter glass jar with lid
- Saucepan
- Sharp knife
- Cutting board
Nutrition facts
Tips
- For best flavor, let the torshi sit in the fridge for at least 24 hours before serving, though it can be eaten immediately. It will keep for up to a month.
- If you prefer a less sharp brine, reduce the vinegar to 1½ cups and increase water to 1½ cups.
- When trimming asparagus, snap off the woody ends where they break naturally. This ensures a tender pickle.
- Reserve the cooking liquid from any sautéed asparagus to add to soups or sauces, they'll carry a hint of torshi spice.
Serving suggestions
- Serve as a side to grilled lamb, chicken, or fish. It also works beautifully as a tangy topping for grain bowls, sandwiches, or hummus.
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Recipe by
Marco Delgado
Specialises in Asian Fusion cuisineMarco makes miso-carbonara (yes, again) but with pancetta. He is a copycat but delicious.
Describe yourself in three words: Copycat, creamy, pancetta lover.