Torshi-e Makhlut

Jan 31, 2014 | Food & Cooking

Torshi-e Makhlut
(Recipe adapted from Food of Life, by Najmieh Batmanglij; commentary compliments of the chef. My copy of the cookbook is apparently the “old” Food of Life; I’m not sure if this recipe’s in the “new” edition or not. I highly recommend any cookbook by this woman, though – the instructions are clear, the photos lovely, and your results are almost guaranteed to look like the pictures if you follow the recipes as written. Even if they don’t, they’ll taste great.)

TorshiThis photo was taken in 2006, I think. It was the first time I’d made torshi in over a decade, “because it’s a pain in the ass to make.” It’s actually not – not if you have a good cutting board, a sharp knife, a good five hours, a willingness to use dried herbs instead of insisting on fresh everything (it’s PICKLES – seriously – use dried herbs!) and have a Zen attitude about the whole thing. A food processor can be helpful, but it’s easy to chop the vegetables too fine with it. They’re much better if they’re small but chunky.

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Holly Jahangiri

Holly Jahangiri is the author of Trockle, illustrated by Jordan Vinyard; A Puppy, Not a Guppy, illustrated by Ryan Shaw; and the newest release: A New Leaf for Lyle, illustrated by Carrie Salazar. She draws inspiration from her family, from her own childhood adventures (some of which only happened in her overactive imagination), and from readers both young and young-at-heart. She lives in Houston, Texas, with her husband, J.J., whose love and encouragement make writing books twice the fun.

1 Comment

  1. Holly Jahangiri
    Holly Jahangiri on February 8, 2014 at 8:19 am

    Has anyone tried this, yet? 🙂

 

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