Apple Jam

Ingredients
small apples, 2 kg
sugar, 2 kg
lime juice, 1/2 cup
rose-water, 1/2 cup
Directions
Wash and peel the apples. Cut each into thin slices, removing the seeds and the hard middle core.Pour apples in a non-stick pot. Add enough water to cover the apples, and bring to boil. Cook over high heat for about 10 minutes. Add sugar and cook for another 10 minutes. Add rose-water and lime juice and cook for 2-3 minutes. The mix should be quite thick when cooking is over

Beh Jam

Ingredients
small quinces, 2 kg
sugar, 1.5 kg
lime juice, 1/2 cup
cardamom, one teaspoon
Directions
Wash and peel the quinces. Cut each into thin slices, removing the seeds and the hard middle core. Pour in a non-stick pot. Add enough water to cover the quinces, and cover. Cook over low heat for about 30 minutes. Add sugar and cardamom and cook over low heat for about 3 hours until the mix is quite thick. Keep mostly covered during cooking. Add lime juice and cook for another 2-3 minutes

Carrot Jam

Carrot Jam

Ingredients
small carrots, 2 kg
sugar, 2 kg
rose-water, 1/2 cup
lime juice, 1/3 cup
Directions
Wash and peel carrots, then slice thinly. Further cut each slice along its length and width. Alternatively, a food processor can be used.Pour in a non-stick pot. Add sugar and 4 glasses of hot water to carrots. Bring to boil over high heat, removing the foam occasionally. Cook over high heat for about 30 minutes until the mix is very thick. Add rose-water and lime juice and mix well. Cook for another 2-3 minutes

Cherry Jam

Ingredients
black cherries (or cherries), 2 kg
sugar, 1.5 kg
vanilla essence, 1/2 teaspoon
Directions
Wash black cherries (or cherries) and remove the tails if any. Carefully remove the stones with a sharp object to avoid crushing the black cherries. Add sugar and mix. If cherries are used instead of black cherries, less sugar can be used. Pour in a non-stick pot and leave for 2-3 hours. Some juice will collect in the pot. Excess juice should be removed prior to cooking. It can be used as cherry-drink. Bring to boil over high heat, removing the foam occasionally. Add vanilla essence, and cook over high heat for about 30 minutes until the mix becomes very thick. Leave the mix in the pot overnight. If the mix becomes watery, cook again over high heat until it thickens

Doogh

Ingredients
yogurt, one glass
water, 2-3 glasses
dried mint, one teaspoon
dried pennyroyal, one teaspoon - optional
salt
black pepper - optional
Directions
Beat yogurt until it flows smoothly. Add mint, pennyroyal, salt, and black pepper, and mix well. Add water to yogurt gradually and mix as you add. The quantity of water can be adjusted to obtain the desired density. Place in the frig for a few hours. Mix again before drinking. Carbonated doogh is a popular soft-drink in Iran

Maast

Ingredients
milk, one litre
yogurt, one spoonful
Directions
Heat milk until it starts to boil. Allow to cool until it feels quite warm to the finger without burning. Add yogurt and mix lightly. Place the lid on and cover well with a thick cloth for at least 5 hours. Remove cloth and place in the frig until cold

Torshi-makhloot

Torshi-makhloot

Ingredients
small eggplants, 1 kg
very small cucumbers, 500 grams (available from Iranian or middle-eastern stores)
small carrots, 500 grams
small cauliflower, one
green beans, 250 grams
small potatoes, 250 grams
shallots (or small onions), 150 grams
small celery, one
green peppers, 250 grams
herbs (parsley, coriander, mint, tarragon, basil), 250 grams
white vinegar
salt
black pepper
Directions
Wash eggplants and bake in the oven at medium temperature for about 15-20 minutes. Allow to cool, then peel skins away. Place in a strainer and add some salt. Leave overnight or for several hours until all water has left eggplants. Chop very finely, add some vinegar, and mix well.Wash herbs and allow to dry completely. Chop very finely and add some vinegar. Wash cucumbers, carrots, cauliflower, green beans, potatoes, celery, and green peppers. Peel shallots (or onions), cucumbers, potatoes, and carrots. Chop all of them very finely. Add salt and spread on a piece of cloth. Leave overnight or for several hours.Add everything to eggplants and herbs. Add some more vinegar, salt and black pepper, and mix well. Store in a cool, dry place for 2-3 months. When removing eggplants from the jar, use a clean, oil-free spoon or fork

Torshi-liteh

Ingredients
small eggplants, 2 kg
herbs (parsley, coriander, mint, tarragon, basil), 500 grams
white vinegar
salt
black pepper
Directions
Wash eggplants and bake in the oven at medium temperature for about 15-20 minutes. Allow to cool, then peel skins away. Place in a strainer and add some salt. Leave overnight or for several hours until all water has left eggplants. Chop very finely, add some vinegar, and boil for 2-3 minutes.Wash herbs and allow to dry completely. Chop very finely and add some vinegar. Add herbs to eggplants, then add some salt and black pepper. Follow with some more vinegar in the jar, and mix well.Store in a cool, dry place for 2-3 months. When removing eggplants from the jar, use a clean, oil-free spoon or fork

Torshi-havij

Ingredients
small carrots, 1 kg
garlic, 250 grams
mint, 2 spoons dried or 250 grams fresh
white vinegar
salt
Directions
If using fresh mint, wash it and allow to dry completely. It should then be finely chopped. Peel garlic and grate it. Mix garlic and mint well. Wash and peel carrots. Drop a layer of carrots in a jar. Pour in the garlic-mint mix and some salt. Repeat until the jar in full. Pour in vinegar to the top of the jar, and place the lid on tightly. Store in a cool, dry place for 2-3 months. When removing carrots from the jar, use a clean, oil-free spoon or fork

Torshi-gol-kalam

Ingredients
cauliflower, 1 kg
garlic, 250 grams
mint, 2 spoons dried or 250 grams fresh
white vinegar
salt
Directions
If using fresh mint, wash it and allow to dry completely. It should then be finely chopped. Peel garlic and grate it. Mix garlic and mint well. Wash cauliflowers and cut them into 3 cm pieces. Drop a layer of cauliflower in a jar. Pour in the garlic-mint mix and some salt. Repeat until the jar in full. Pour in vinegar to the top of the jar, and place the lid on tightly. Store in a cool, dry place for 2-3 months. When removing cauliflower from the jar, use a clean, oil-free spoon or fork

Piaz-torshi

Ingredients
small, white onions, 1 kg
garlic, 250 grams
mint, 2 spoons dried or 250 grams fresh
white vinegar
salt
Directions
If using fresh mint, wash it and allow to dry completely. It should then be finely chopped. Peel garlic and grate it. Mix garlic and mint well. Peel onions. Drop a layer of onions in a jar. Pour in the garlic-mint mix and some salt. Repeat until the jar is full. Pour in vinegar to the top of the jar, and place the lid on tightly. Store in a cool, dry place for 2-3 months. When removing onions from the jar, use a clean, oil-free spoon or fork

Salad-shirazi

Ingredients : 4 servings
medium tomatoes, 4
small cucumbers, 2
medium onion, one
fresh lime juice, 3-4 spoonfuls
virgin olive oil, 2-3 spoonfuls
fresh mint, 200 grams (optional)
salt
black pepper
Directions
Wash and peel cucumbers. Wash tomatoes and mint. Peel onion. Chop cucumbers, tomatoes, and onion very finely, and mix. Chop mint very finely and add. Add fresh lime juice, olive oil, salt, and black pepper. Mix well and serve

Miscellaneous

Apple Jam
Beh Jam
Carrot Jam

Cherry Jam
Doogh
Maast
Torshi-makhloot
Torshi-liteh

Torshi-havij
Torshi-gol-kalam
Piaz-torshi
Salad-shira