Pickles and fermented vegetables are considered culinary condiments and are supplementary to main meals. They aid in digestion and play a significant role in increasing appetite. These food items have a long history of use in the cuisines of various cultures across the Middle East, East Asia, Eastern Europe, and scattered regions worldwide. The process of pickling, or “torshi” as it is known in Iran, is employed to enhance the health benefits and preservation of food items during seasons when they are not readily available.
The art of pickling in Iran is an ancient tradition that spans thousands of years. Iranians have a unique experience in pickling various raw materials.