Vegan Persian Style Torshi-yeh Ghermez (Spicy Pickled Vegetables)

This vegan version of traditional Persian pickled vegetables dish is easy to make and full of flavor! The combination of spices gives it a unique flavor that will have you coming back for more! It’s perfect as a side dish or as part of your main meal!

Cooking Equipment:

• Large bowl • Small bowl • Baking sheet • Parchment paper

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Persian

Keywords:

Vegan, Persian, Pickled Vegetables, Spicy, Side Dish

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

2 cups of cauliflower florets

1 cup of diced carrots

1 cup of diced celery stalks

½ cup of diced red onion

½ cup of diced bell pepper (any color)

¼ cup of white vinegar

2 tablespoons of olive oil

1 teaspoon of ground cumin powder

1 teaspoon of ground coriander powder

1 teaspoon of ground turmeric powder

½ teaspoon of red chili flakes

Cooking Instructions:

Preheat oven to 350°F.

In a large bowl, combine the cauliflower florets, carrots, celery stalks, red onion and bell pepper.

In a separate bowl, mix together the white vinegar, olive oil and all the spices until combined. Pour this mixture over the vegetables and mix until everything is evenly coated.

Spread the vegetables onto a baking sheet lined with parchment paper and bake for 25-30 minutes or until vegetables are tender and lightly browned.

Remove from oven and let cool before serving or storing in an airtight container in the refrigerator for up to 5 days.

Nutrition:

Calories – 100; Fat – 0g; Carbohydrates – 20g; Protein – 2g; Sodium – 500mg

Rating:

Did You Know?

Kashk-e Bademjan is a popular Persian appetizer made with eggplant, onion, garlic, and kashk (a type of whey).