Torshi-e Piaz (Red Onion and Herb Pickles)

  • Serves

    makes 4 Cups


These tarragon-flavored pickles pair well with Iranian meatballs and other meat dishes. This recipe first appeared in our March 2012 issue, with Anissa Helou's story The Land of Bread and Spice.


  • 3 cups distilled white vinegar
  • 3 tbsp. kosher salt
  • 2 tbsp. dried tarragon
  • 1 tbsp. dried mint
  • 1 tbsp. dried savory
  • 1 tbsp. coriander seeds
  • 1 tbsp. nigella seeds
  • 1 dried chile de arbol
  • 1 lb. red onions, thinly sliced


Step 1

Heat everything but onions in a 4-qt. pan over medium heat for 5 minutes. Add onions, and cook until softened, 5–6 minutes. Transfer onions to a 1-qt. glass jar; pour over vinegar. Seal; let sit overnight before serving.

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