Posted in Salad/pickles/ jams

Pickled grapes ( Torshi-e Angoor)

Angoor in Persian language means grape and Torshi means pickle. This is a delicious recipe for pickled grapes. It’s a tangy- sweet supplement to rice – meat dishes and would be great alongside bread and cheese. Or or like what I do, just put out some of them from the jar and eat them by the handful. Combination of vinegar with honey and Rosemary leaves is just sooo good.

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Ingredients

250 g green/red grapes

½ cup honey

1 cup vinegar

1 cup water

Rosemary leaves

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Preparation

Place vinegar, honey and water in a saucepan. Bring it to a boil. Remove from the heat and allow to cool completely.

Place grapes in a jar. Pour vinegar-honey mixture over the grapes to cover them . Add Rosemary leaves as well.

Seal the jar with a tight lid. Place it in a cool corner of the kitchen for a week.

After a week, voalla, your divine pickled grapes are ready.

PS: I hope you like my pickled grapes and please leave a comment and  let me know what is your idea about it. By the way you can find me on facebook, cookpad.com/uk, cookpad.com/ir,  youtube and pinterest under this name: Rozina’s Persian Kitchen, also in Instagram: rozina dinaa 5. If you enjoy my recipes please subscribe on here to get more Persian/Azerbaijani hearty recipes. Thank you so very much 🙂

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ترشی انگور

ترشی انگور با مزه ی ترش/شیرین خود ش یک همراه مناسب برای کته – غذاهای گوشتی – نان و پنیر هست و یا مثل من فقط یک مشت از ترشی انگور رو بردارید و بخورید

ترکیب سرکه و عسل با برگ های تازه ی رزماری ( اکلیل کوهی) جدا عالی میشه.

مواد لازم

دویست پنجاه گرم انگور سبز-قرمز

نصف پیمانه عسل

یک پیمانه آب

یک پیمانه سرکه

چند برگ تازه  یا خشک رزماری یا همون اکلیل کوهی

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 طرز تهیه

سرکه – آب و عسل را داخل یک قابلمه ریخته و بجوش آورید. سپس از روی حرارت برداشته تا خنک شود.

داخل ظرف مناسب انگور ها رو قرار داده و رویش برگ های رزماری را بگذارید. سرکه عسل خنک شده رو روی انگور بریزید. در ظرف را محکم ببندید و در گوشه ی خنک آشپزخانه برای 1 هفته بگذارید بمونه تا آماده بشه.

بفرمایید ترشی خوشمزه و قشنگ شما آماده هست.

 

 

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Author:

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am an archaeologist, photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

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