Pandjar Tourshi
Pandjar Tourshi Recipe - A Delicious Swiss Chard Dish
Introduction
Pandjar Tourshi is a traditional Armenian pickled vegetable dish that is bursting with flavor and nutrients. This recipe is a great way to preserve the freshness of Swiss chard and enjoy it throughout the year.
History
Pandjar Tourshi has been a staple in Armenian cuisine for generations. It is a popular dish that is often served at family gatherings and special occasions. The pickling process not only enhances the flavor of the vegetables but also helps to preserve them for an extended period of time.
Ingredients
- 1 bushel of swiss chard (stripped, saving stalks. Wash well.)
- 4 qt (3.78 liters) of water in a large pot
- 1 tsp of dried yeast
- 0.13 tsp of red pepper
- 1 tbsp of crushed garlic
- 2 tbsp of salt
How to prepare
- Boil 4 gallons (15.14 liters) of water in a large pot. Add Swiss chard and mix well. Boil for approximately 15–20 minutes, testing the stalk for tenderness. Be careful not to overcook. Remove from heat and strain. Place the stalks in a pot of cold water to cover.
- Pour 4 qt (3.78 liters) of water into a large pot. Add 1 tsp of dried yeast, 0.13 tsp of red pepper, 1 tbsp of crushed garlic, and 2 tbsp of salt. Mix well and taste for salt content.
- Remove the Swiss chard from the cold water and mix it into the yeast mixture. Cover with a large white dish cloth and a pan cover. Let it sit for 1 day, mixing well before pouring into one or two quart jars.
- Fill the jars to the top with the seasoned water. Cover tightly and store them upside-down for a few days. Then, turn them upright and store in a cool place. The longer it sits, the better it will taste.
Variations
- You can customize this recipe by adding different vegetables such as carrots, cauliflower, or bell peppers. You can also adjust the seasonings to suit your taste preferences.
Cooking Tips & Tricks
Be sure to wash the Swiss chard well to remove any dirt or debris.
- Test the tenderness of the stalks carefully to avoid overcooking.
- Taste the seasoned water mixture before adding the Swiss chard to ensure the right balance of flavors.
- Store the jars of Pandjar Tourshi in a cool place for optimal taste and preservation.
Serving Suggestions
Pandjar Tourshi can be served as a side dish or appetizer alongside grilled meats, rice dishes, or bread.
Cooking Techniques
The key cooking technique for Pandjar Tourshi is the pickling process, which involves boiling the vegetables in a seasoned water mixture and storing them in jars for fermentation.
Ingredient Substitutions
If Swiss chard is not available, you can use other leafy greens such as kale or spinach as a substitute.
Make Ahead Tips
Pandjar Tourshi can be made ahead of time and stored in the refrigerator for up to several weeks. The longer it sits, the more the flavors will develop.
Presentation Ideas
Serve Pandjar Tourshi in a decorative jar or bowl to showcase the vibrant colors of the pickled vegetables.
Pairing Recommendations
Pandjar Tourshi pairs well with grilled meats, rice pilaf, or hummus for a complete and satisfying meal.
Storage and Reheating Instructions
Store Pandjar Tourshi in a cool place for optimal taste and preservation. It does not need to be reheated before serving.
Nutrition Information
Calories per serving
Each serving of Pandjar Tourshi contains approximately 30 calories.
Carbohydrates
Each serving of Pandjar Tourshi contains approximately 5 grams of carbohydrates.
Fats
There is minimal fat content in Pandjar Tourshi, making it a healthy and low-fat dish.
Proteins
Pandjar Tourshi is not a significant source of protein, with less than 1 gram per serving.
Vitamins and minerals
This dish is rich in vitamins and minerals, particularly vitamin A, vitamin C, and potassium from the Swiss chard and other vegetables.
Alergens
Pandjar Tourshi may contain allergens such as garlic. Be sure to check for any allergies before consuming.
Summary
Pandjar Tourshi is a low-calorie, low-fat dish that is rich in vitamins and minerals. It is a healthy and flavorful addition to any meal.
Summary
Pandjar Tourshi is a delicious and nutritious pickled vegetable dish that is easy to make and full of flavor. Enjoy this traditional Armenian recipe as a side dish or appetizer for a taste of Armenian cuisine.
How did I get this recipe?
The first time I saw this recipe, I knew it was something I had to try. It was a beautiful summer day, and I was visiting my friend's grandmother in her quaint little cottage by the sea. As soon as I walked into her kitchen, the aroma of spices and pickled vegetables filled the air, making my mouth water.
My friend's grandmother, a lovely lady with silver hair and twinkling eyes, greeted me warmly and invited me to sit at her kitchen table. She brought out a jar of vibrant, colorful vegetables that had been pickled to perfection. "This is Pandjar Tourshi," she said with a smile. "It's a traditional Persian dish that my mother taught me how to make when I was a young girl."
I was entranced by the beauty of the pickled vegetables and the rich aroma that wafted from the jar. I begged my friend's grandmother to teach me how to make it, and she was more than happy to oblige. As we sat at the kitchen table, she shared the story of how she had learned to make Pandjar Tourshi from her mother, who had learned it from her mother before her.
She explained that Pandjar Tourshi is a type of pickled vegetable dish that is popular in Persian cuisine. The word "pandjar" means "five" in Persian, and the dish typically includes a mix of five different vegetables, such as carrots, cauliflower, bell peppers, and cucumbers. The vegetables are pickled in a brine made from vinegar, sugar, salt, and a blend of aromatic spices like turmeric, cumin, and coriander.
My friend's grandmother showed me how to prepare the vegetables by cutting them into bite-sized pieces and blanching them in boiling water to soften them slightly. She then mixed together the vinegar, sugar, salt, and spices to create the brine, which she poured over the vegetables in a large glass jar. She sealed the jar tightly and explained that the pickled vegetables would need to sit for at least a week to allow the flavors to develop.
As I watched my friend's grandmother work her magic in the kitchen, I felt a deep sense of connection to the generations of women who had passed down this recipe through the years. I could almost imagine my own grandmother preparing Pandjar Tourshi in her own kitchen, surrounded by the sights and sounds of her bustling household.
After my friend's grandmother had finished making the Pandjar Tourshi, she offered me a taste. The flavors were bright and tangy, with a hint of sweetness from the sugar and a warm, earthy undertone from the spices. I was hooked from the first bite and knew that I had to learn how to make this dish for myself.
Over the years, I have made Pandjar Tourshi countless times, experimenting with different vegetables and spices to create my own unique variations. I have shared the recipe with friends and family, passing on the tradition that was so generously shared with me all those years ago.
Every time I make Pandjar Tourshi, I am reminded of the love and generosity of my friend's grandmother, who opened her home and her heart to me that summer day. I am grateful for the opportunity to learn from her and to carry on the tradition of this delicious and vibrant dish.
As I sit in my own kitchen, surrounded by jars of pickled vegetables and the warm memories of that summer day by the sea, I am filled with gratitude for the culinary heritage that has been handed down to me. And I am reminded that the true joy of cooking lies not just in the flavors and aromas that fill the air, but in the stories and traditions that are passed from one generation to the next.