Pickles; Tourshi – (Persian/Arabic: ترشى torshi ; Turkish: turşu; Greek: τουρσί toursi ; Bulgarian: туршияturshiya ; Bosnian: turšija) are the pickled vegetables of the cuisines of many Balkan and Middle East countries. The word torshi comes from the Persian word torsh, which means ‘sour’. This sour Middle Eastern side dish consisting of a variety of vegetables under vinegar, eaten with main dishes in small quantities.
Tourshi is common in Armenian, Persian, Middle Eastern, Greek, Albanian, Bulgarian, Macedonian, Serbian, and Bosnian cuisine. Iran boasts a great variation of hundreds of different types of torshi according to regional customs and different events. In some families, no meal is considered complete without a bowl of torshi on the table.
Making tourshi at home is still a widespread tradition during the autumn months, even in the big cities.
Tourshi is made with garlic, chili peppers, celery, cauliflower, carrots, cabbage and other vegetables, and dried aromatic herbs pickled in vinegar, salt, and different spice mixtures, which usually include whole black peppercorns.
Tourshi liteh is made with eggplants and herbs (parsley, coriander, mint, tarragon, basil.) Eggplants are baked in the oven, put in a glass jar with herbs and vinegar, and stored in a cool, dry place for two to three months.