Nº 01 A kitchen in the city
Torshi, the way my mother taught me.
Thirty autumns in the same kitchen. A recipe carried from Tehran to a quieter, brighter table — and the patience to wait six months before asking it to speak.
Batches are small because attention is finite. Twenty jars at a time, dated, labelled, and rested one more week before any of them leave the shelf.
— Maryam
Nº 03 The method
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Source
Vegetables picked at peak and salted the same day. Nothing travels; nothing waits.
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Ferment
Slow, cool, unrushed — six months minimum for liteh. Patience as the first ingredient.
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Jar
Twenty at a time. Dated, labelled, rested one more week, and only then shared.
Nº 04 The pantry
Three jars, jarred by hand
Each one a slow conversation with fermentation — choose the one that sounds like home.
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Torshi Liteh
Eggplant, carrots, garlic, vinegar, herbs, spices.
- Weight
- 500g / 1000g
- Price
- $18 – $32
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Torshi Makhloot
Cauliflower, celery, carrots, peppers, vinegar, dill.
- Weight
- 500g / 1000g
- Price
- $16 – $28
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Torshi Seer
Whole garlic heads, vinegar, salt — aged seven years.
- Weight
- 300g / 600g
- Price
- $22 – $40
We bought Torshi from Maryam. We were very happy with it — I recommend everyone try it.
I've tried Maryam's Torshi — it's wonderful. So delicious, so thoughtfully made.