Homemade Persian Garlic Pickle for 20 People | Natural Healing & Ancient Flavor | Hamida_Chef

Experience the timeless Persian tradition of Garlic Pickle (Seer Torshi) — made naturally with garlic, salt, vinegar, and date syrup (dooshab).
In this video, Hamida prepares a rich, flavorful pickle for 20 people, following the ancient methods passed down through generations.
Learn about its healing benefits, who should avoid it, how to pair it with different dishes and spices, and even which types of garlic are perfect (or risky) for pickling!
You’ll also discover how celebrities and famous chefs enjoy this ancient Persian delicacy.
It’s not just food — it’s a piece of history in a jar.
Follow @Hamida_Chef for more natural Persian recipes made in the heart of nature 🌿

Ingredients for 30 people:
Ingredient Quantity Translation Fresh garlic (peeled)2 kg
Natural vinegar (grape or apple)2–2.5 L
Rock salt50–70 g
Date syrup (Dooshab)250 ml
Glass jars (airtight)2 large

Preparation:
Dry and peel the garlic, fill it into jars, then add salt, vinegar, and dooshab until fully covered.
Seal tightly and store in a dark, cool place for at least 6 months — the longer it sits, the richer the color and taste.

Health benefits:
• Boosts the immune system 🧠
• Reduces blood pressure and cholesterol 💓
• Cleanses the liver and improves digestion 🌿
• Helps control blood sugar ⚖️
• Anti-inflammatory and antibacterial properties 💪

Who should avoid it:
• People with low blood pressure
• Those with ulcers or acid reflux
• Pregnant women in the first trimester
• People taking blood thinners (e.g., Warfarin)

How to use & pair it:
• As a side with heavy stews like Ghormeh Sabzi or Gheymeh
• Alongside grilled meat or roasted chicken
• With eggs and flatbread for a traditional breakfast
• Mix with turmeric, sumac, or chili flakes for enhanced flavor

Unique uses:
• As a natural antibiotic in winter
• Used to marinate meat for softness and aroma
• Acts as a natural food preservative
• A traditional immune-boosting tonic

Best Garlic types for pickling:
TypeSuitableNotesIranian garlic (Hamedan, Tarom, Astara)✅ YesStrong flavor, ideal textureChinese garlic⚠️ ModerateMild flavor, softens quicklyYoung fresh garlic❌ NoToo watery, causes spoilageAged dry garlic✅ ExcellentPerfect for long-term storage

Celebrates who love Garlic Pickle:
• Angelina Jolie – advocates for natural detox foods
• Gwyneth Paltrow (Goop founder) – promotes fermented health foods
• Hadi Choopan – Iranian bodybuilder; uses garlic pickle for heart and blood pressure health
• Chef Burak Özdemir (Turkey) – praised Persian pickles in interviews

Best growing regions:
• In Iran: Hamedan, Tarom, Astara, Ardabil, Mashhad, Northern provinces
• Globally: China, Spain, Turkey, Egypt

Historical Background:
Garlic pickle has existed since Achaemenid Persia (over 2,500 years ago).
It’s mentioned in Avicenna’s medical texts as a natural detox and heart tonic.
During the 18th century, Persian traders introduced it to India and the Ottoman Empire.
Traditionally, families in northern Iran kept jars of aged garlic for protection and health — both spiritual and physical.