Every taste! Digestive aid to every meat dish.
Makhloot in Persian means "mixing" This, the Westerners taste of extraordinary Torshi is the starting point for all types of Torshis. It consists of carrots, onions, aubergines, cucumbers, green peppers, cauliflower, celeriac, grated white cabbage in white vinegar or apple cider vinegar.
Torshi, the miracle supplement!
An addition to the full flavor of every khoresht dish
The word Torshi comes from the Persian word torsh (sour) Torshi is common in the kitchens of the Middle East and the Balkan countries.
Persian cuisine has a wide variety of different styles according to regional customs. Every household will find a favorite Torshi based on its taste, such as sour, salty, garlic-like or spicy. Torshi is an indispensable part of Persian meals, it helps digestion and gives the meal an exceptional aftertaste, so it is served in several ways at the same time, so that everyone will find their taste. A good Torshi is a spicy, tasty garnish that enhances the enjoyment of the main course.Torshi can be left in the fridge for months after opening.