- 2 pinches per jar
Cider vinegarYou can use all types of vinegar: white vinegar, balsamic vinegar ...
Cloves or other condimentsAccording to your tastes
Torshi seer literally means, “garlic preserved in vinegar” in Persian. The Seer torshi, is made from garlic, vinegar and salt.
To prepare Iranian seer torshi, you can use apple cider vinegar, white vinegar, wine vinegar or balsamic vinegar. It’s up to you to choose according to your tastes, but the balsamic vinegar torshee sir is delicious! You can add different spices and aromatics like cloves or barberry, a classic of Iranian cuisine.
Torshi have a particularity: the older they get, the more tender and delicious they will be!
Sterilization of jars
First, carefully sterilize your jars by boiling them for about ten minutes.
Remove the first skins of the garlic heads. The garlic cloves should be kept surrounded by a thin film of skin.
Place the half-peeled garlic cloves in your jars and cover them with vinegar mixed with coarse salt.
Add on top of the garlic, in your jars, the condiments of your choice: cloves or barberry for example and close the jars tightly.
Fermentation of seer torshi
Be patient and let your jars of seer torshi ferment in the vinegar.
Tasting of sir torshi
Torshi Seer is a very popular accompaniment in Iran. You can eat it with all kinds of khoresh or other Iranian dishes. Iranians even spread their sir torshi in sandwiches!