Side Dish
Torshi (Persian Pickled Radish & Chive)
Original name: Torshi with Radish and Chive
About this dish
This vibrant Persian torshi showcases crisp radishes and fresh chives in a tangy, aromatic brine. A staple of Persian cuisine, torshi is traditionally served alongside hearty stews and rice dishes, adding a welcome pop of acid and crunch.
Here, the sharpness of radish is mellowed by a sweet-tart marinade with a hint of warm spices and a subtle chive bite — easy to make and even better after a few days of sitting. You'll want to keep a jar of this in your fridge for whenever a dish needs brightening.
Ingredients
UK and US measurements are both included for every recipe.
radishes
vegetable450 g (about 2 bunches)
Imperial measurement: 1 lb (about 2 bunches)
chives
vegetable1 bunch (about 30 g)
Imperial measurement: 1 bunch (about 1 cup chopped)
white vinegar
liquid240 ml
Imperial measurement: 1 cup
water
liquid120 ml
Imperial measurement: 1/2 cup
salt
seasoning1.5 teaspoons (about 9 g)
sugar
seasoning1 tablespoon (about 15 g)
dried mint
herb1 teaspoon
black peppercorns
spice1 teaspoon
turmeric
spice1/2 teaspoon
Method
Prepare the vegetables
5 minutesThinly slice the radishes into rounds or half-moons. Chop the chives into 4 cm (1.5 in) pieces. Place both in a large bowl and toss with 1/2 teaspoon of the salt. Set aside while making the brine.
Make the brine
10 minutesIn a small saucepan, combine the vinegar, water, sugar, the remaining 1 teaspoon salt, dried mint, peppercorns, and turmeric. Bring to a simmer over medium heat, stirring occasionally, until the sugar and salt are fully dissolved. Remove from heat and let cool for 10–15 minutes, until it's warm but no longer hot.
Pack the jar
5 minutesPack the radish-chive mixture into a clean 1 litre (1 quart) jar or two 500 ml jars. Pour the lukewarm brine over the vegetables, making sure they are fully submerged. Press down gently with a spoon if needed. Do not fully seal; place a lid on top loosely to allow gases to escape.
Ferment or quick-pickle
30 minutesLeave the jars at room temperature in a cooler spot (around 20°C/68°F) for 2–3 days for a slight fizz, or for quicker results, place them directly in the refrigerator and allow at least 24 hours before eating. Once they develop the desired tang, seal the lids tightly and move to the refrigerator.
Equipment
- Chef's knife
- Cutting board
- Large mixing bowl
- Small saucepan
- 1 litre (1 quart) glass preserving jar or two 500 ml jars
Nutrition facts
Tips
- adjust-the-spice-tartness: Want it more or less tart? Play with the vinegar-to-water ratio — an extra splash of vinegar makes it sharper, while a pinch more sugar softens the edge., slice-thin-for-crispness: Thinly sliced radishes absorb the brine faster and stay crisp.
- If.
- If you prefer a deeper flavor, cut them into wedges — just allow more time before cracking open the jar., keep-it-submerged: Ensure every piece stays beneath the liquid. Use a small glass weight or a food-safe fermentation weight to hold everything down, and if the brine doesn't cover, top up with a bit of extra vinegar-water mixture (ratio: 2 parts vinegar to 1 part water)., swap-fresh-mint: No dried mint?
- You can.
- You can add a few sprigs of fresh mint. Fresh leaves will infuse the pickle more lightly, remove them after a few days if you want a subtler flavour.
Serving suggestions
- torshi-relish: Serve as a crunchy, tangy counterpoint to rich dishes, such as slow-braised beans, roasted vegetables, or Persian khoresh (stew, not vegan if made traditionally: I mean lenil stew)., pita-sandwich: Stuff into warm pita alongside falafel and salad for a pop of acidity., grain-bowl-topper: Chop a few pieces and sprinkle over rice bowls or grain salads to brighten them up.
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Recipe by
Maya Green
Specialises in Vegan Plant Based Global cuisineMaya went vegan after watching a documentary in 2018 and hasn't shut up about cashew cream since. Her food is actually incredible.
Describe yourself in three words: Passionate, evangelical about plants, loving.