Persepolis Special Torshi from Persia in Peckham by Sally Butcher

Ingredients

• 1 head celery, washed and cut into 2 cm lengths
• 3–4 hot green chillies, chopped
• 500 g baby cucumbers, chopped into 1-2 cm rounds
• 6–8 cloves garlic, quartered lengthwise
• 2 cauliflowers, washed and trimmed and separated into small florets
• 1 kg carrots, peeled and chopped into 1 cm rounds
• 2 onions, roughly chopped
• 1 bunch fresh spring garlic (or 200 g dried, soaked for 24 hours), optional
• 1 litre malt vinegar
• 1 teaspoon whole dill seeds
• 2 teaspoons whole golpar seeds
• 2 litres of salted, boiled water
• 2 level teaspoons ground turmeric