Torshi Makhloot (Persian pickle)

turmericsaffron.blogspot.com

I cook for myself and my boyfriend, and sometimes small family gatherings. I tend to improvise often but am trying to be more controlled and organized to get consistent results with recipes.

3 large carrots, washed, peeled, lightly steamed, finely chopped or shredded

3 medium red or white onions, peeled and finely diced

2 medium eggplant, peeled and diced

2 large cucumbers, peeled and finely chopped

2 green bell peppers, washed, cleaned and diced

1 small cauliflower, washed, finely chopped

1 small head of celery, washed and finely chopped

½ cup shredded white cabbage

1 cup of each of the following herbs: (parsley, coriander, dill), washed, dried and finely chopped

2 tablespoons of the following fresh herbs chopped or dried (tarragon, mint, basil)

2 tablespoons dried lime powder (limoo amani)

2 tablespoons crushed angelica (golpar)

2 tablespoons nigella seeds (siah daneh)

2 tablespoon fennel seeds (razianeh)

2 tablespoons coriander seeds (tokhm-e geshneez)

6 to 7 garlic cloves, finely chopped

4 to 5 tablespoons salt

2 red hot peppers, dried or fresh, chopped

2 teaspoons turmeric powder

5 to 7 cups white vinegar

Directions at turmericsaffron.blogspot.com

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