The word torshi comes from the Persian word torsh, which means ‘sour’. Torshi is common in Persian, Afghan, Mesopotamian, Turkish, Middle Eastern, Albanian, Armenian, Greek, Bulgarian, Macedonian, Serbian, and Bosnian cuisine. Iran boasts a great variation of hundreds of different types of torshi according to regional customs and different events. In some families, no meal is considered complete without a bowl of torshi on the table. Every household has its own recipe and based on their taste, how sour, salty, garlic’y or spicy they like. In this torshi recipe of mine, I add apple purée to soften/sweeten the sourness of the vinegar.