Crunchy pickled pearl onions (Torshiyeh piyaz) from Pomegranates and Roses: My Persian Family Recipes (page 84) by Ariana Bundy

  • pearl onions
  • white wine vinegar

  • EYB Comments

    Mature for 2 - 3 months.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Aromatic lamb casserole with tomatoes, prunes and cinnamon (Tass kabab e aremaneh); Chickpea patties or mini savoury doughnuts (Shami); Jewish-Iranian soup with chicken and roasted chickpea dumplings (Gondi); Kneaded kabab (Chelo kabab); Green herbed baked eggs (Kuku sabzi)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Mature for 2 - 3 months.

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