Side Dish
Torshi with Beetroot and Dill
About this dish
Torshi is a traditional Persian pickled vegetable medley that adds a tangy, vibrant punch to any meal. This version highlights the earthy sweetness of beetroot paired with fragrant dill, creating a striking magenta pickle.
You can adjust the vinegar and sugar to your taste, but do not skimp on the garlic – it is the soul of this recipe. As a Spaniard, I insist you use the best extra virgin olive oil you have; it makes all the difference.
Serve alongside grilled meats, rice dishes, or as a bright side to rich stews.
Ingredients
UK and US measurements are both included for every recipe.
beetroots
vegetable500 g
Imperial measurement: about 3 medium
fresh dill
herb30 g
Imperial measurement: 1 cup, loosely packed
garlic cloves
spice4 cloves
white vinegar
liquid240 ml
Imperial measurement: 1 cup
water
liquid120 ml
Imperial measurement: 1/2 cup
sugar
seasoning1 tbsp
salt
seasoning1 tsp
extra virgin olive oil
fat2 tbsp
Method
Prepare and sterilize the jar
Thoroughly wash a 500 ml (2 cup) glass jar and lid with hot soapy water, then rinse well. Dry or allow to air dry completely.
Prepare the beetroot
Peel the beetroot and cut into thin julienne strips or small dice, about 1 cm (1/2 inch) cubes. If using small dice, aim for uniform pieces for even pickling.
Chop dill and garlic
Roughly chop the fresh dill and thinly slice the garlic cloves.
Make the pickling brine
In a small saucepan, combine white vinegar, water, sugar, and salt. Bring to a boil, then reduce heat and simmer for 1 minute until sugar and salt dissolve. Remove from heat and let cool for about 5 minutes.
Fill the jar
Place the beetroot, dill, and sliced garlic into the sterilized jar, packing them in tightly but without crushing.
Add brine and oil
Pour the warm brine over the vegetables until fully submerged, leaving about 1 cm (1/2 inch) headspace. If using, drizzle the olive oil on top – it helps preserve the pickles and adds rich flavor.
Seal and pickle
Close the jar tightly with its lid. Let cool to room temperature, then transfer to the refrigerator. The torshi will be ready to eat after at least 24 hours, but it improves after a week. Consume within one month.
Equipment
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Nutrition facts
Tips
- Use the smallest, freshest beetroot you can find, they are sweeter and more tender.
- If you want a warmer flavor, add a small dried chili or a pinch of ground cumin to the brine.
- Always keep the jar fully submerged in liquid, if the brine level drops, top up with a fresh mixture of half vinegar and half water.
Serving suggestions
- Serve as part of a mezze platter with flatbreads and olives, or alongside grilled lamb, rice, or rich stews like khoresh.
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Recipe by
Lucia Serrano
Specialises in Spanish cuisineLucia makes paella on a wood fire and refuses to add chorizo. She has ended friendships over this.
Describe yourself in three words: Traditional, proud, argumentative.