Torshi khramlu

Torshi khramlu

Persimmon pickles

By
From
The Complete Middle Eastern Cookbook
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1kg ripe persimmons
2 Loomi
2 teaspoons black peppercorns
4 cloves
3 teaspoons white mustard seeds
1 teaspoon cardamom seeds
3 teaspoons coriander seeds, toasted
1 teaspoon fennel seeds
2 small pieces cinnamon bark
10 garlic cloves, cracked
12 fresh or dried dates, pitted and halved
750ml white vinegar
55g sugar
2 teaspoons salt

Method

  1. Wash the persimmons and dry them well. Remove the stems and core using a pointed knife. Cut them in half, then slice into wedges.
  2. Break the dried limes into small pieces.
  3. Grind the peppercorns, cloves and mustard, cardamom, coriander and fennel seeds to a coarse powder using a spice grinder or mortar and pestle.
  4. Place some persimmon wedges in a large, sterilised jar. Add a piece of cinnamon. Add a few pieces of dried lime and two garlic cloves. Add a few date halves and some of the ground spices. Repeat in layers until all the ingredients have been used, placing the second piece of cinnamon near the top of the jar.
  5. Combine the vinegar, sugar and salt in a saucepan and bring to the boil, stirring to dissolve the sugar.
  6. Pour the hot vinegar mixture into the jar. Remove any air bubbles by inserting a fine skewer down the sides of the jar.
  7. Seal with a glass or plastic lid and leave for 1 week before opening. Use within 3 months of making.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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