Vegan Persian Style Torshi

This vegan-friendly recipe for torshi is a traditional pickled vegetable dish from Persian cuisine that can be prepared in just 10 minutes! All you need is some diced cucumber, red bell pepper and carrot along with some white vinegar, olive oil, sugar or honey and salt to make this delicious side dish. Let it sit at room temperature for at least 30 minutes before serving for best results!

Cooking Equipment:

• Medium bowl • Small bowl • Plastic wrap

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Persian

Keywords:

Vegan, Persian, Torshi, Pickled Vegetables

Meal:

lunch, dinner

Cooking Method:

no cooking

Dietary Restrictions:

Servings:

Ingredients:

1/2 cup diced cucumber

1/4 cup diced red bell pepper

1/4 cup diced carrot

2 tablespoons white vinegar

1 tablespoon olive oil

1 teaspoon sugar or honey

1/2 teaspoon salt

Cooking Instructions:

In a medium bowl, combine the cucumber, red bell pepper and carrot.

In a separate small bowl, whisk together the vinegar, olive oil, sugar or honey and salt until combined.

Pour the vinegar mixture over the vegetables and stir to combine.

Cover the bowl with plastic wrap and let sit at room temperature for at least 30 minutes before serving.

Nutrition:

Calories – 60 kcal; Fat – 0 g; Carbohydrates – 12 g; Protein – 2 g; Sodium – 400 mg

Rating:

Did You Know?

It is one of the oldest and most diverse cuisines in the world, with influences from Central Asia, the Middle East, and the Mediterranean.