Saffroned Mango Pickle

Torshi-e Anbeh-o Zaferan


Preparation info

  • Makes

    1 pt

    • Difficulty


    • 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.



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


  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.