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
-
Source
Vegetables picked at peak and salted the same day. Nothing travels; nothing waits.
-
Ferment
Slow, cool, unrushed — six months minimum for liteh. Patience as the first ingredient.
-
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.
-
Torshi Liteh
Eggplant, carrots, garlic, vinegar, herbs, spices.
- Order
- 500g / 1000g
- Price
- $18 – $32
-
Torshi Makhloot
Cauliflower, celery, carrots, peppers, vinegar, dill.
- Order
- 500g / 1000g
- Price
- $16 – $28
-
Torshi Seer
Whole garlic heads, vinegar, salt — aged seven years.
- Order
- 300g / 600g
- Price
- $22 – $40
Best Torshi I've had outside of Iran.
Takes me back to my grandmother's table.
Every jar is a small ceremony.