Mixed vegetable pickles are usually served with rich and meaty dishes like abgousht (lamb stew), polow khoresh (rice and stew) dishes. Torshi is a very appetizing side dish and a great flavor enhancer. There are many different kinds of torshi. This is a traditional combination of vegetables, dried herbs and spices. Ingredients: 3 large carrots, washed, peeled, lightly steamed, finely chopped or shredded 3 medium red or white onions, peeled and finely diced 2 medium eggplants, peeled and diced 2 large cucumbers, peeled and finely chopped 2 green bell peppers, washed, cleaned and diced 1 small cauliflower, washed, finely chopped 1 small head of celery, washed and finely chopped 1/2 cup shredded white cabbage 1 cup of each of the following herbs: (parsley, coriander, dill), washed, dried and finely chopped 2 tablespoons of the following fresh herbs chopped or dried (tarragon, mint, basil) 2 tablespoons dried lime powder (limoo amani) 2 tablespoons crushed angelica (golpar) 2 tablespoons nigella seeds (siah daneh) 2 tablespoon fennel seeds (razianeh) 2 tablespoons coriander seeds (tokhm-e geshneez) 6-7 garlic cloves, finely chopped 4-5 tablespoons salt 2 red hot peppers, dried or fresh, chopped 2 teaspoons turmeric powder 2-3 quarts white wine vinegar or white distilled vinegar Method: Salt the eggplants and either bake them in the 350 degrees Fahrenheit oven for 30 minutes or cook them with 1/2 cup of vinegar on medium-low heat for fifteen minutes. Set aside to cool. All the herbs and vegetables must be completely dried before mixing them together. Spread out the washed herbs on a table cloth for several hours to dry. In a large mixing bowl combine all ingredients and mix well. Using a wooden spoon pack the pickles in the clean glass jars up to the rim. Press down on them to make more room as you are filling up the jars. Add more vinegar if needed. Sprinkle a teaspoon of salt into each jar before closing the lid tightly. Store in a cool dry place for at least 2 weeks before serving. Enjoy!