Torshi means pickles, and there are several recipes that are easily adaptable for personal tastes and seasonal produce. This torshi recipe is bemasalah, which means it’s prepared without many spices or oil, as opposed to the torshi masalahdar, which includes plenty.
As we travelled in Afghanistan, my brother-in-law Sayed’s family expertly prepared various pickles, which we enjoyed as an accompaniment to most main meals. In particular, torshi is traditionally always eaten alongside sholeh goshti.
Making torshi was a way for us to preserve seasonal produce. They are usually made in large batches in late autumn so families can continue to enjoy seasonal vegetables such as turnip and pumpkin over the following months. To prevent any mould developing, torshi are traditionally stored in large clay pots, with care taken to ensure that no water or contaminated utensils comes into contact with them.