When we visited Merano in South Tyrol, I discovered a street vendor selling beautiful braids of Cipolla Rossa di Tropea – sweet, mild red onions from Italy. Of course, I had to bring one home. Now the onion braid hangs in my kitchen, and whenever I need one, I simply twist a bulb off. The vendor told me the onion braid also protects the home from illness and bad energy – a charming tradition.
The moment I saw it, I knew I wanted to make Piaz Torshi – Persian Pickled Red Onions. These onions are a staple in Persian cuisine, and they pair wonderfully with grilled meats, hearty stews, and even sandwiches. If you can’t find Cipolla Rossa di Tropea, don’t worry. Regular red onions work just as well for this recipe. Making Piaz Torshi is quick, easy, and incredibly rewarding. With just a handful of spices and simple ingredients, you can bring a taste of Persia into your kitchen. Try them once, and they’ll become a staple in your fridge – ready to transform any meal with a pop of flavor and color.
WHAT IS PIAZ TORSHI?
Piaz Torshi are red onions marinated in a tangy brine made with white wine vinegar, lemon juice, sugar, and salt. To give them their unique Persian twist, we add plenty of warm spices like cloves, cinnamon, and bay leaves.
The best part? You can enjoy them in just 20 minutes. They turn a gorgeous pink color and taste mild, slightly sweet, and aromatic. A great way to soften the bite of raw onions for those who don’t tolerate them well.
SERVING IDEAS
These beautiful pink onions add flavor and color to so many dishes:
- Top them on tacos, burgers, sandwiches and wraps
- Toss them into grain bowls or salads
- Serve as a side with grilled chicken, as our Persian classics Joojeh Kabab (chicken in saffron-lemon marinade)
- serve as a side with lamb, as our Abgoosht or Dizi Sofali (Persian lamb stew)
- or with fish, as Mahi Kabab ba Somagh – Sumac Roasted Fish
- Brighten up hearty stews and soups
HEALTH BENEFITS OF RED ONIONS
Onions are not only delicious but also packed with health benefits. In Teb-e Sonati, traditional Persian medicine, onions are considered “warm and dry.” While people with too much body heat should eat them in moderation, red onions are generally known to:
- Contain Vitamin A, B, and C, boosting the immune system and supporting the nerves
- Be rich in potassium, which helps with muscle contractions, nerve signals, and kidney health
- Offer twice the antioxidants of yellow onions
- Provide allicin, a natural antibiotic that supports digestion, kills bacteria, and strengthens immunity
- Contain sulfur compounds that support heart health, metabolism, and fat burning
- They may even help prevent conditions like cancer, osteoporosis, and diabetes.
- And just like grandma’s home remedies, onions can ease coughs, colds, and earaches.
HOW TO CUT ONIONS WITHOUT TEARS
We all know the sting of chopping onions. The culprit is sulfur compounds released once the onion is cut. To prevent watery eyes:
- Rinse peeled onions briefly under cold water
- Always use a sharp knife*
- For extra protection, slice onions in a bowl of water
These simple tricks really work!
INGREDIENTS PIAZ TORSHI – PERSIAN PICKLED RED ONIONS
INGREDIENTS ONIONS
1 kg red onions* (Cipolla Rossa di Tropea or regular red onions)
INGREDIENTS SPICES
1 tbsp allspice berries*
½ tsp whole cloves*
5–6 bay leaves*
3 sprigs fresh thyme
INGREDIENTS BRINE
120 ml lemon juice
100 g sugar
1 tsp salt
500 ml white wine vinegar*
400 ml water
PREPARATION PICKLED RED ONIONS
PREP THE ONIONS
Peel the onions, rinse under cold water, and slice into rings.
Bring water to a boil, let it sit for a minute, then pour it over the onion slices. Let them sit for 10 seconds, then drain and rinse with cold water.
TOAST THE SPICES
Place all spices except thyme in a dry pan. Toast for about 3 minutes until fragrant.
MAKE THE BRINE
Add vinegar, lemon juice, water, sugar, and salt to the pan. Stir until sugar and salt dissolve, then bring to a quick boil.
PICKLE THE ONIONS
Place onion slices in a clean jar*. Add thyme, then pour the hot brine over the onions. Seal the jar immediately.
LET THEM REST
After just 20 minutes, your onions are ready to eat. For the best flavor, wait 3–4 hours. Store in the fridge, and they will keep for at least 4 weeks.
BEFARMAYID!
Susan
The items marked with * are affiliate links, referral links. If you buy through this link, I get a small commission. The price stays the same for you and you can easily support my efforts. A big thank you ♥
Piaz Torshi – Persian Pickled Red Onions
Ingredients
INGREDIENTS PIAZ TORSHI – PERSIAN PICKLED RED ONIONS
INGREDIENTS ONIONS
- 1 kg red onions Cipolla Rossa di Tropea
INGREDIENTS SPICES
- 1 tbsp allspice berries
- ½ tsp cloves whole
- 5-6 bay leaves
- 3 sprigs fresh thyme
- 1 cinnamon stick
INGREDIENTS BRINE
- 120 ml lemon juice
- 100 g sugar
- 1 tsp salt
- 500 ml white wine vinegar
- 400 ml water
Instructions
PREPARATION PICKLED RED ONIONS
PREP THE ONIONS
-
Peel the onions, rinse under cold water, and slice into rings.
-
Bring water to a boil, let it sit for a minute, then pour it over the onion slices.
-
Let them sit for 10 seconds, then drain and rinse with cold water.
TOAST THE SPICES
-
Place all spices except thyme in a dry pan. Toast for about 3 minutes until fragrant.
MAKE THE BRINE
-
Add vinegar, lemon juice, water, sugar, and salt to the pan.
-
Stir until sugar and salt dissolve, then bring to a quick boil.
PICKLE THE ONIONS
-
Place onion slices in a clean jar.
-
Add thyme, then pour the hot brine over the onions.
-
Seal the jar immediately.
LET THEM REST
-
After just 20 minutes, your onions are ready to eat.
-
For the best flavor, wait 3–4 hours.
-
Store in the fridge, and they will keep for at least 4 weeks.
Save the recipe for later on Pinterest!
Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe and use the hashtag #labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.
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