HOW TO MAKE SHOOR-E MAKHLOOT – STEP BY STEP

STEP 1: PREPARE THE VEGETABLES

Wash the cauliflower, carrots, celery and cucumbers thoroughly. Cut the vegetables into bite-sized pieces and peel the garlic. Spread everything on a clean kitchen towel and pat dry. You can leave the vegetables to air-dry for a few hours in a clean place. Avoid leaving them unrefrigerated overnight.

STEP 2: MAKE THE SALT BRINE

Add 20 g of non-iodised rock salt per litre of water to a saucepan. I used 3 litres of water, so I added 60 g of rock salt. Bring the brine to a boil, stirring until the salt has completely dissolved. Allow it to cool completely before pouring it over the vegetables.

STEP 3: PREPARE THE JARS

I recommend using clean, dry rubber-seal preserving jars* or traditional Weck jars*. Clean the jars, lids and all utensils thoroughly before use. Since fermentation produces gas, use a suitable fermentation lid or airlock that allows the gas to escape safely. Do not tightly seal ordinary jars without pressure release.

STEP 4: LAYER THE VEGETABLES IN THE JARS

Arrange the prepared vegetables evenly in the jars, adding the garlic and chilli. Pack everything snugly without crushing the vegetables, and leave some space at the top for the brine and any bubbles that form during fermentation.

STEP 5: COVER WITH THE SALT BRINE

Pour the cooled salt brine over the vegetables until they are completely submerged. Place a suitable fermentation weight* on top to keep all the vegetables below the surface of the brine. This helps limit exposure to oxygen and reduces the risk of unwanted growth.

STEP 6: LET THE SHOOR FERMENT

Close the jars using a suitable fermentation lid and place them in a cool, dark spot at a stable room temperature. Check regularly that the vegetables remain fully submerged. Fermentation time depends on the temperature, the size of the vegetable pieces and how tangy you like your Shoor.

STEP 7: ENJOY YOUR HOMEMADE SHOOR

After around 7–10 days, check whether your Shoor has developed the desired tangy flavour. The timing alone does not guarantee that fermentation is complete or that the vegetables are safe to eat. Once fermentation is complete according to a reliable recipe, transfer the jars to the refrigerator to slow down the fermentation process.

Serve your crunchy Shoor-e Makhloot alongside Persian rice dishes, stews or your favourite meals.

Enjoy, or as we say in Persian: Noosh-e Jan! ♡