PERSIAN BASKET KITCHEN & BAR’S TORSHI

2 cups ⅛-inch diced cauliflower

¾ cup ⅛-inch diced carrots

½ cup ⅛-inch diced celery

1 small ripe jalapeno pepper, stem removed, cut into ⅛-inch dice, seeded if desired

¼ cup finely chopped cilantro

¼ cup finely chopped Italian parsley

¼ cup minced garlic

¼ pound red or yellow slicing tomatoes

1 ½ cups white or apple cider vinegar ¼ cup tomato paste

2 tablespoons hot water

1 tablespoon kosher salt 1 tablespoon coriander seeds

1 tablespoon nigella seeds

1 teaspoon sliced angelica flowers

1 teaspoon freshly ground black pepper

In a large bowl, combine cauliflower, carrots, celery, jalapeno, cilantro, parsley and garlic. Cover and refrigerate 24 hours.

Bring a medium saucepan of water to a boil over high heat. Cut a shallow X in the bottom of each tomato. Carefully lower tomatoes into water and boil 10 minutes, until skins have begun to peel back and tomatoes are softened. Remove tomatoes from water and drain. Discard water.

When tomatoes are cool enough to handle, remove skins, core tomatoes and return to saucepan. Smash tomatoes with a potato masher or wooden spoon and add vinegar, tomato paste, hot water and salt. Bring mixture to a simmer over medium heat and cook 10 minutes. Remove from heat and allow mixture to cool.

Stir tomato mixture into reserved vegetable/herb mixture, and add coriander seeds, nigella seeds, angelica flowers and black pepper. Refrigerate, covered, overnight.

Transfer the torshi to glass jars, seal and refrigerate. Torshi will keep refrigerated up to 2 months.

Makes: 3 ½ cups

Per ¼-cup serving: 26 calories (percent of calories from fat, 8), 1 gram protein, 5 grams carbohydrates, 2 grams fiber, trace total fat (no saturated fat), no cholesterol, 293 milligrams sodium.

From the menu of . . . Persian Basket Kitchen & Bar, 2100 Ray Moss Connector, Johns Creek. 770-6742779, www.persianbasketatl.com/ and persianbasket.com/.

COURTESY OF PERSIAN BASKET