Apricot + Nut Pickle

Name: Apricot + Nut Pickle (Torshi-e Ajil-e Hamadani)
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: Makes 4 cups/1 l
Cuisine: Iranian
Ingredients: 2 teaspoons fine sea salt; 2 teaspoons Hamadani advieh; 1 tablespoon blanched almonds; 1 tablespoon shelled hazelnuts; 2 tablespoons honey; 1 tablespoon raw pistachio kernels; 1 lb/450 g dried apricots; 4 cups/960 ml apple cider vinegar; 1 tablespoon walnuts

Torshi-e Ajil-e Hamadani

Preparation info

Makes
4 cups

Difficulty
Easy
Ready in
15 min

Appears in

Cooking in Iran

By Najmieh Batmanglij

Published 2020

About

This is a unique pickle that is particularly good with lamb. For this photo on the facing page, I have kept the apricots whole.

Ingredients

1 lb/450 g dried apricots
4 cups/960

Asia
Iran
Preserve
Vegetarian
Gluten-free

Method

Place the apricots in a medium-sized non-reactive container, add the vinegar, and toss well. Cover and allow to soak overnight in the fridge. Drain the apricots, discard the vinegar, and transfer them to a food processor.
Heat a wide skillet over medium heat and toast all the nuts for 1 minute, stirring constantly. Add the advieh and salt, and toast for