Apricot + Raisin Quick Pickle

Torshi Hazeri-e Zardalu

Preparation info

  • Makes

    2 cups

    • Difficulty


    • Ready in

      15 min

Appears in

Cooking in Iran: Regional Recipes and Kitchen Secrets

Cooking in Iran

By Najmieh Batmanglij

Published 2020

  • About

They make this version of the Hamadani pickle in Tabriz, where I had it with the famous Tabrizi Meatballs.


  • 1 cup/175 g dried apricots or 3 cups fresh pitted apricots
  • <


  1. In a food processor, pulse all the ingredients with 1 cup/240ml water until coarsely chopped (if using fresh apricots, omit the water).
  2. Transfer the paste to a saucepan and sauté over medium heat for 2 minutes. Cover and cook for 10 to 15 minutes, until slightly glazed. Adjust the seasoning to taste.
  3. Transfer to a glass container and serve as needed.