Title: Torshi Angoor (Pickled Grapes)
Categories: Vegetable Info Israel Jewish Persian
Yield: 2 Pints

1	lb	White or red seedless grapes, rinsed & dried
2	c	Wine or cider vinegar, or enough to cover grapes
1/4	ts	Ground cinnamon
1/4	ts	Curry powder
1/2	ts	Fresh gingerroot, grated
2	ts	Salt
1/8	ts	Pepper

These unusual pickles makes a tangy supplement to Persian rice or meat dishes. Made during grape season, they are then available all year. Some cooks fit an entire bunch of grapes, still on the stem, into jar.

1. Remove grapes from stems & put them in 1 or more large-mouth glass jars. Bring vinegar to a boil, then cool. Mix in the cinnamon, curry powder, gingerroot, salt, & pepper & pour the mixture over grapes. The vinegar must cover grapes so if necessary boil an additional amount. 2. Cover jars & let them stand on kitchen shelf for a minimum of 2 weeks before serving; 1 month is better. Refrigerate after opening. Serve w/any kind of Persian meat or rice dishes. Makes 2 pints.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi

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