Persian Pickles with Tomatoes – Torshi Mashhadi

These Persian pickles with tomatoes known as Torshi Mashhadi are a must-try. With a tangy tomato base, this Persian pickles recipe is like no other! It goes so well with mixed rice dishes such as lubia polo (green bean rice).

Growing up in Iran, pickles, including these tomato based ones, were always a part of our meals. Later as I traveled more, I learned that pickling is just a big part of Middle Eastern and Mediterranean cuisine. Every doner wrap comes with pickled cabbage and cucumber pickles and you won’t find any shawarma sandwich without the bright pink pickled turnips.

The beauty of this Persian pickles recipe lies in its simplicity—fresh vegetables and a tangy tomato base that blend together during fermentation to create a unique and flavorful condiment. Persian pickles with tomatoes are perfect with any dish you make, especially rice dishes such as dami gojeh farangi (one pot tomato rice).

The Origins of Torshi Mashhadi

Torshi Mashhadi, or Persian pickles with tomatoes, is a traditional Iranian pickle that hails from Mashhad, a city in North Eastern part of Iran. Unlike typical vinegar-based pickles, this version uses a tomato-based brine, giving it a deep, tangy flavor that complements the crisp vegetables. In Persian households, torshi (pickles) are a staple, often served alongside rice dishes, kebabs, and hearty stews to add a burst of acidity and balance rich flavors.

This recipe has been passed down through generations, with each family adding its own unique touch. While traditionally fermented for weeks, modern adaptations make it easier to prepare at home while still delivering that authentic Persian taste.

Ingredients

Green Beans: Fresh green beans add a crisp texture to the pickles.

Cauliflower: Absorbs flavors well and maintains a pleasant crunch even after fermentation.

Celery: Adds a subtle, slightly peppery flavor that complements the tartness of the pickles.

English Cucumbers: Their size and texture is perfect for this recipe, since we are going to chop them.

Carrots: Provide natural sweetness and a firm texture that holds up beautifully in the pickling process.

Crushed Tomatoes: The base of the pickling liquid is traditionally fresh tomatoes that will be blended and cooked. However, I have found using canned crushed tomatoes work very well and saves a lot of time.

Garlic: You can add as many or as little as you like.

Jalapeños: This is optional and adds a mild heat to balance the tanginess. Remove the seeds for a milder pickle or keep them in for extra spice.

White Vinegar: Helps with preservation and gives the pickles their signature tangy kick.

Salt: Draws out moisture and enhances all the flavors in the pickling process.

Pro Tips

The fermentation process of these Persian pickles is 10 days, and it should be done in a cold and dry place, so we usually make these Persian pickles during fall and winter.

This recipe calls for 2 tablespoons of salt. Before adding the tomato sauce to the vegetables in the jar, taste the sauce and make sure it’s as salty as you would like it to be. Remember that the flavors will blend and bloom once they’re together and sit for 10 days.

Step-by-Step Instructions

Prepare the Vegetables

Trim the ends of the green beans and cut them into ¼-inch pieces. Wash the cauliflower, celery, cucumbers, and carrots thoroughly. Cut the celery into ¼-inch pieces and dice the cucumbers and carrots to match.

Make the Tomato Base

Pour the canned crushed tomatoes into a large pot and place it over medium high heat. Once the mixture is hot, lower the heat to medium. Let it simmer slowly for about 30 minutes, stirring occasionally. Remove from heat and let cool to room temperature.

Add Flavor

Once the tomato mixture has cooled, stir in the chopped garlic and diced jalapeños (if using). Then add the white vinegar and salt, stir well to combine.

Assemble the Pickles

Fill clean, dry glass jars with the prepared vegetables. Pour the tomato mixture over the vegetables, ensuring they are fully submerged up to the rims. To open up space for the tomato mixture to go all the way down the jar, I usually move them around with a fork or a chopstick.

Secure the lids tightly and store the jars in a cool place for 10 days, allowing the pickles to ferment and develop their tangy flavor.

After 10 days, the Persian pickles are ready to be enjoyed. Store them in the refrigerator for a longer shelf life.

Storage

Serving and Storage: These pickles are ready to enjoy after 5 days but develop even deeper flavors if left for up to 2 months. Make sure to always keep them in a cool dry place.

After Opening: Once you open a jar, store it in the refrigerator to maintain freshness. The pickles will keep for several months when properly refrigerated.

Long-Term Storage: If you plan to store the pickles for an extended period, ensure the jars are tightly sealed and kept in a cool environment. They can last up to 2 months unopened.

Avoid Contamination: Always use a clean and dry utensil when taking pickles from the jar to prevent spoilage.

Frequently Asked Questions

More Pickle Recipes You Must Try

Vegetarian

Middle Eastern Pickled Turnips

Side dishes

Quick Pickled Cabbage Recipe

Summer Recipes

Quick Pickled Red Onions

Italian Recipes

Homemade Giardiniera Recipe (Italian Pickled Vegetables)

5 from 5 votes

Persian Pickles with Tomatoes – Torshi Mashhadi

By Shadi HasanzadeNemati

Persian pickles with tomatoes are the perfect addition to any Persian dish. It’s made with crisp and delicious vegetables mixed with homemade tomato sauce and spices.

Prep: 40 minutes mins

Cook: 40 minutes mins

Total: 1 hour hr 20 minutes mins

Servings: 20 servings

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Ingredients 

1x2x3x

• ▢ 1 lb Green Beans
• ▢ 6 cups Cauliflower florets, Or 2 full heads of cauliflower
• ▢ 7 Stalks Celery, Cut into 1/4″ pieces
• ▢ 3 English cucumbers, Diced into 1/4″ pieces
• ▢ 2 lbs Carrots, Diced into 1/4″ pieces
• ▢ 4 cans Crushed Tomatoes , 28-oz each
• ▢ 3 heads Garlic, Peeled and chopped
• ▢ 2 Jalapenos , Deseeded and diced
• ▢ 2½ cups White Vinegar
• ▢ 2 tablespoons Salt

US Customary – Metric

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Instructions 

• Trim the green beans and cut them into 1/4" pieces. Wash the cauliflower, celery, cucumbers, and carrots thoroughly. Cut the celery into ¼-inch pieces and dice the cucumbers and carrots to match. Drain well and spread them on a towel to dry completely.
• Add the tomatoes to a large pot over medium high heat. Once it's heated, lower the heat to medium and simmer slowly for about 30 minutes, stirring occasionally. Remove from heat and let cool to room temperature.
• Once the tomato mixture has cooled, stir in the chopped garlic and diced jalapeños. Mix well. Then add the white vinegar and salt, stirring until fully incorporated.
• Fill clean, dry mason jars with the prepared vegetables. ℃Pour the tomato mixture over the vegetables, ensuring they are fully submerged and filling the jars up to the rims.
• Secure the lids tightly and store the jars in a cool place for 10 days, allowing the pickles to ferment and develop their tangy flavor.
• After 10 days, the Persian pickles are ready to be enjoyed. Store them in the refrigerator for longer shelf life.

Notes

• Check the mason jars after 5 days as they might get ready quicker. 
• Once you start eating the pickles from a jar, there’s no need to fill it with vinegar anymore. Just put the jar in the fridge after opening it. 
• If you like the pickles to be spicier, add more jalapenos or use chili peppers. 

Nutrition

Calories: 95kcal | Carbohydrates: 20g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 764mg | Potassium: 943mg | Fiber: 6g | Sugar: 11g | Vitamin A: 9749IU | Vitamin C: 56mg | Calcium: 75mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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