Saffroned Mango Pickle

Torshi-e Anbeh-o Zaferan

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Preparation info

  • Makes

    1 pt

    • Difficulty

      Easy

    • Ready in

      10 hr

Appears in

Cooking in Iran: Regional Recipes and Kitchen Secrets

Cooking in Iran

By Najmieh Batmanglij

Published 2020

  • About

For this pickle, it is best to use firm, unripe mangoes. This helps the fruit keep its shape as it ferments.

Ingredients

mangoes

  • 2 lb/900 g firm mangoes, peeled and coarsely diced
  • teaspoons

Method

  1. Sterilize a 1pt/480 g jar in boiling water. Drain and allow to dry completely.
  2. For the mangoes: Place the mangoes, salt, peppercorns, red pepper flakes, and saffron in a mixing bowl. Mix well, cover, and allow to macerate for 8 hours at room temperature.