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Torshi Felfel (Persian Pickled Peppers)

Torshi Felfel (Persian Pickled Peppers)

ترشی فلفل

Vibrant, tangy, and versatile—torshi felfel transforms sweet or hot peppers into crunchy, flavor-packed pickles that brighten any meal. This straightforward pickle showcases peppers in all their glory, from mild bell peppers to fiery serranos, preserved with vinegar, garlic, and Persian spices. The peppers retain their satisfying crunch while absorbing the tangy, aromatic brine. Whether you prefer mild or spicy, whole or sliced, torshi felfel is one of the quickest and most rewarding Persian pickles to make—ready in just a few weeks and perfect alongside rice, kebabs, and stews.

picklePréparation: 30 minCuisson: 5 mineasyPour 32

Note culturelle

Torshi felfel is one of the most adaptable Persian pickles, made mild or fiery depending on family preference and regional tradition. In southern Iran, where spicy food is more common, torshi felfel tends to be made with hot peppers; in other regions, mild peppers or a mix are preferred. The colorful jars of pickled peppers—red, green, yellow, orange—are visually striking on pantry shelves and at the table. Unlike the long-aged torshi sir or elaborate torshi bademjan, torshi felfel is relatively quick and simple, making it an excellent introduction to Persian pickling. The peppers retain their crunch and absorb the tangy, spiced brine, providing a bright, acidic counterpoint to rich rice dishes and grilled meats.

Moments Critiques

  • •Piercing whole peppers thoroughly
  • •Drying peppers completely before jarring
  • •Cooling brine before adding (keeps crunch)
  • •Complete submersion in brine
  • •Adequate aging (minimum 2-3 weeks)
1
PRÉPARATION20 min

Prepare the peppers

Wash the peppers thoroughly and dry completely. For small peppers (jalapeños, serranos, banana peppers), leave whole and pierce each 2-3 times with a knife or fork—this allows the brine to penetrate. For bell peppers or large peppers, cut into strips or chunks. Remove seeds and membranes for milder pickles; leave them for more heat.

Colorful peppers—whole small ones pierced, large ones cut into strips
OdeurFresh peppers; slight heat from hot varieties
TextureFirm, crisp peppers

Étape Critique

Piercing whole peppers is essential—without holes, the brine can't penetrate and the peppers won't pickle properly. The peppers must be completely dry to prevent diluting the brine.

Wear gloves when handling hot peppers. A colorful mix of pepper types and colors makes beautiful torshi. Leave some peppers whole and slice others for variety.

Erreurs Courantes

  • •Not piercing whole peppers (brine can't penetrate)
  • •Not drying peppers (dilutes brine)
2
PRÉPARATION10 min

Prepare the brine

In a small saucepan, combine the vinegar, water, salt, and sugar (if using). Heat over medium, stirring until the salt and sugar dissolve completely. Bring to a brief boil, then remove from heat. Let cool to room temperature.

Clear brine; salt and sugar dissolved
MediumBring to boil, then cool
OdeurHot vinegar—sharp
SonBubbling
TextureLiquid, no granules
The brine must be cooled before adding to keep peppers crunchy. Hot brine cooks the peppers and softens them too much.
3
PRÉPARATION5 min

Prepare aromatics and spices

Peel and slice the garlic (or leave small cloves whole). In a small bowl, combine the golpar, nigella seeds, coriander seeds, and peppercorns. Prepare any fresh herbs if using.

Sliced garlic, spice mixture, herb sprigs ready
OdeurGarlic, aromatic spices
Sliced garlic distributes flavor better; whole small cloves are attractive and can be eaten with the peppers.
4
PRÉPARATION10 min

Layer in jars

In clean, sterilized glass jars, layer the peppers with garlic slices, sprinkling spice mixture between layers. Add bay leaves and herb sprigs if using, tucking them along the sides for visibility. Pack firmly but don't crush the peppers. Leave about 3cm headspace.

Colorful layers of peppers with garlic and spices visible; herbs along edges
OdeurPeppers, garlic, spices
TextureFirmly packed
Pack tightly enough that peppers won't float but not so tight that they crush. Arrange some peppers against the glass for attractive presentation.
5
PRÉPARATION5 min

Add the brine

Once the brine has cooled to room temperature, pour it over the peppers, making sure to cover them by at least 2cm. Press down gently to release air bubbles. All peppers must be completely submerged.

Peppers fully submerged in clear brine; no air pockets
OdeurVinegar
SonBubbles rising as air escapes

Étape Critique

Complete submersion is essential for safe preservation. Cool brine keeps peppers crisp—hot brine would cook them.

If peppers float, place a small weight or crumpled parchment paper on top to keep them submerged. Check after a day and add more brine if needed.

Erreurs Courantes

  • •Using hot brine (softens peppers)
  • •Not submerging completely (mold risk)
6
FINITION3 min

Seal and store

Wipe jar rims clean. Seal tightly with non-reactive lids. Store in a cool, dark place. The torshi will be ready in 2-3 weeks but improves with longer aging.

Sealed jars with colorful peppers visible
OdeurSealed—no smell
Label jars with the date and pepper types. Check after a few days to ensure peppers remain submerged. The brine may become slightly cloudy—this is normal.
7
FINITION20160 min

Age and serve

Let the torshi felfel age for a minimum of 2-3 weeks before opening. For best flavor, wait 1-2 months. The peppers should be crunchy-tender with tangy, spiced flavor. Once opened, refrigerate and use within 3 months. Serve as a condiment alongside any Persian meal.

Peppers have absorbed brine color; still vibrant but slightly translucent
OdeurTangy, spiced, peppery
TextureCrunchy-tender; snap when bitten
The peppers should retain some crunch—completely soft peppers were overblanched or overpacked. The brine is also delicious; use it in dressings or marinades.

Repos Requis

20160 min - Minimum 2-3 weeks for flavors to develop; best at 1-2 months

Extras

Équipement

large glass jars with lidssmall saucepanstandard

Préparer à l'Avance

  • Torshi felfel improves with age and keeps for up to a year unopened.
  • Make during pepper season (summer/early fall).
  • Once opened, refrigerate and use within 3 months.

N/A—served cold or at room temperature

Servir Avec

Accompagnements

  • Essential with kebabs
  • Alongside rice and stew
  • On sandwiches
  • With bread and cheese

Boissons

  • Persian tea
  • Doogh

Substitutions

peppers→Any pepper works—mix types for variety and visual appeal. Bell peppers for mild, jalapeños for medium heat, serranos or Thai chilis for hot. The recipe is very flexible.
golpar→Essential for authentic Persian flavor. Substitute angelica seeds or caraway (different but acceptable).
vinegar→White wine vinegar or apple cider vinegar are preferred. Distilled white vinegar works but is harsher. Rice vinegar is milder. Must be at least 5% acidity.
fresh herbs→Dill is most traditional. Tarragon, basil, and mint are all good additions. Dried herbs can substitute (use 1/3 the amount).

Mise à l'échelle

This recipe makes about 2 liters of pickled peppers. Scale based on pepper availability—summer and early fall are peak season. The recipe works with any combination of pepper types. Torshi felfel keeps for up to a year.

Source

Traditionnel · Traditional Persian cuisine

Peppers arrived in Persia via trade routes from the New World in the 16th century and were quickly embraced and pickled. Torshi felfel can be made mild (bell peppers) or hot (chili peppers) depending on preference and region. It's one of the simpler Persian pickles and a good starting point for beginners.

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