Mixed vegetable relish

Mixed vegetable relish

Torshi-ye leeteh

By
From
Saraban
Makes
1.5 litres
Photographer
Mark Roper

This is just one version of an infinite number of mixed vegetable relishes. You can vary the vegetables, herbs or spices to your liking. I like the addition of a little apple vinegar, which adds a further sweetness to the finished result.

Ingredients

Quantity Ingredient
1 onion, finely diced
1 small leek, finely diced
2 sticks celery, finely diced
120g white cabbage, finely diced
100g cauliflower, broken into tiny florets
100 baby carrots, finely diced
1 lebanese cucumber, peeled, seeded and finely diced
4 garlic cloves, finely sliced
4 long red chillies, seeded and finely diced
1/2 cup chopped tarragon leaves
1/4 cup chopped dill sprigs
700ml water
500ml white-wine vinegar
300ml apple vinegar
1 tablespoon sea salt
1 tablespoon freshly ground black pepper
1 tablespoon coriander seeds, lightly crushed

Method

  1. Combine the vegetables and herbs in a large bowl.
  2. Bring the remaining ingredients to a boil in a large, non-reactive saucepan. Pour onto the vegetables and mix so that the ingredients are evenly distributed. Ladle into sterilised jars and seal while still hot.
  3. Store in a cool, dark place for at least 2 weeks before eating. Once opened, the relish will keep for 4–6 weeks in the refrigerator.
Tags:
Saraban
Malouf
Greg
Lucy
Iran
Iranian
Middle Eastern
Persian
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