Torshi kalam is a Persian pickle that is simple, and you can prepare it easily at home. It tastes fantastic and is good idea as a accompaniment for your main dish in parties and gatherings. Torshi cabbage is served with traditional and fast foods.
The main ingredient is white cabbage, alongside carrots, pepper, and herbs that contribute to its taste and color.
You can also add some turmeric if you want to and change the color of this pickle from white to yellow.
Iranians call white cabbage, Kalam Barg (curly kale) too since it’s layered. Here, I’ve written an amazing Persian cabbage pickle recipe. Read on.
Torshi Cabbage Recipe
Making cabbage torshi is pretty easy and inexpensive. You should follow these steps:
Step 1- Wash the ingredients
Cut the cabbage in half and wash it. Sieve it until it’s totally dry. Use a paper towel if needed. Wash the carrots, peppers, and dill.
Step 2- Chop the ingredients
After the cabbages are dried, grab a cutting board and cut the cabbages into thin strips. Chop the carrots too. Put the dills on the board and chop them as well. You don’t need to cut them into little pieces.
You can either mince the peppers and garlic or use them in the torshi as a whole. I had chili peppers, so I didn’t cut them or else my torshi would’ve been too spicy. But I chopped up the garlic because the taste it gives to the torshi is very pleasant.
Step 3- Boil the ingredients
Pour the vinegar and water into a pot and put it on the stove. Once the liquid starts boiling, add the chopped carrots and let them boil for 4 minutes. Add the cabbages, garlic, and peppers next and let them boil for 1 minute. Add salt.
Step 4- Pour everything into a jar
Pour the ingredients into a jar and make them compact. Place some dill in between. The vinegar should completely cover the vegetables, so add some vinegar if needed. Shut the lid tight to avoid air seeping into the torshi.
Store the jar in a dark place away from direct sunlight. After a week, your torshi is ready. If you live in a cold place, it takes more time to pickle.
After opening the lid, store the Torshi-e Kalam in the fridge to avoid molding.
- If you want the color of your torshi to be yellow, add some turmeric.
- I used equal amounts of water and vinegar to ease the taste and smell of the vinegar. You can only use vinegar too.
- Don’t use black pepper powder in this torshi, it darkens the cabbage pickles and it won’t look good.
- Instead of fresh dill, you can use dried dill too.
Torshi Kalam (Persian Cabbage Pickle)
- 1 White cabbage (Green cabbage) Medium (About 1 Kg)
- 4 Carrots Medium
- Green peppers a few
- 15 Garlic cloves large
- Dill fresh or dry
- 4 cups White vinegar
- 2 cups Water
- Salt as needed
- Cut the cabbage in half and wash it. Sieve it until it’s totally dry.
- Wash the carrots, peppers, and dill.
- After the cabbages are dried, grab a cutting board and cut the cabbages into thin strips.
- Chop the carrots too.
- Put the dills on the board and chop them as well.
- You can either mince the peppers and garlic or use them in the torshi as a whole.
- Pour the vinegar and water into a pot and put it on the stove.
- Add the chopped carrots and let them boil for 3 minutes. Add the garlic, and peppers and let them boil for 1 minute. Take them out and put them in a colander. Then put the cabbages in vinegar.You can divide the cabbages and boil them in 2 or 3 stages. Add salt.
- Pour the ingredients into a jar. Place some dill in between. Add some vinegar if needed. Store the jar in a dark place away from direct sunlight. After a week, your torshi cabbage is ready.
Making cabbage pickle is not only easy but also very affordable. It tastes good and is suitable to eat with every food. You can even serve it with falafel sandwiches!
Other Persian pickles, like torshi makhloot and torshi bandari, are also very popular. I suggest you try them as well. If you’ve ever tried any of these Iranian pickles, tell us about their taste in the comments!
Another Iranian recipe made with cabbage is Kalam polo shirazi, a popular and famous Iranian dish made with cabbage and minced meat. Try it too.