The everyday Persian classic — a golden garden mix of cauliflower, carrot and celery, pickled the traditional way.

• Small Jar1.5 Lb$13
• Medium Jar3.5 Lb$25
• Large Jar6.5 Lb$50

A tomato-forward take on the mixed torshi — deep red, tangy and rich.

• Small Jar1.5 Lb$13
• Medium Jar3.5 Lb$25
• Large Jar6.5 Lb$50

Finely chopped and herb-rich — the beloved everyday torshi of Persian kitchens.

• Small Jar1.5 Lb$13
• Medium Jar3.5 Lb$25

Whole garlic aged slowly in vinegar until dark and mellow. The longer it ages, the better it gets.

• Small Jar1.5 Lb$13
• Medium Jar3.5 Lb$25
• Large Jar6.5 Lb$50

Eggplant pickled the traditional way — deep, savoury and tangy.

• Jar1.5 Lb$13

Whole eggplants stuffed with herbs and garlic before pickling — a labour-of-love specialty.

• Jar1.5 Lb$13

Fire-roasted peppers put up in jars with herbs and garlic. Choose regular or super spicy.

• Jar1.5 Lb$13
• Super Spicy$13

Whole small onions in vinegar, blushed deep pink — sharp, crisp and bright.

• Medium Jar1.5 Lb$13
• Large Jar3.5 Lb$20

Shredded red cabbage in vinegar — a vivid magenta jar, crunchy and tangy.

• Jar1.5 Lb$13

Deep-ruby beets pickled in aged vinegar — earthy, sweet and tangy.

• Jar1.5 Lb$13

Slow-cooked strawberry preserve, thick with whole fruit.

• Small Jar$10
• Large Jar$15

A Persian favourite — sweet carrot preserve, golden and fragrant.

• Small Jar$10
• Large Jar$15

Quince slow-cooked to a deep amber-red — floral, fragrant, a winter classic.

• Small Jar$10
• Large Jar$15

Pure fruit, cooked down and dried into rolls, then wrapped and tied with ribbon. Sour & mild — flavors rotate with the season.

• Roll$13