Black Carrot Quick Pickle

Torshi-e Gazar

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Preparation info

  • Makes

    2 x 1 pt

    jars
    • Difficulty

      Easy

    • Ready in

      1 hr

Appears in

Cooking in Iran: Regional Recipes and Kitchen Secrets

Cooking in Iran

By Najmieh Batmanglij

Published 2020

  • About

Wild carrots probably originated in northeastern Iran. The roots were black or purple, but they were cultivated mainly for their leaves and seeds. While we no longer eat carrot leaves or seeds today, we love to cook with the leaves and seeds of the carrot family: parsley, cilantro, coriander, fennel, anise, and cumin. The modern carrot with an orange root was also probably first cultivated in this region around the eighth century CE and introduced to Spain by the Arabs. It was brought to co

Ingredients

Method