Torshi is Persian pickled vegetables, typically including eggplant, cauliflower and carrots. This version adds a little sweetness with the addition of pomegranate concentrate. Recipe by Laura Bashar of Family Spice
Cook Time: 30 min
Inactive Time: 2 weeks of rest time
Serving Size: yield 1-pint
Serving Suggestions: Serve as a condiment to kabob, khoresht (Persian stew), pollo (Persian rice) or to any food that you would enjoy with pickles.