Yes do you have a recipe for that I would really love to learn how to make abgoosht

Thank you it's much appreciate I think my grandmother used beef but the rest I will definitely be making for my family.

why add salt?!! that's neutralize the vinegar! and defeat the the idea

Colour and sweetness. Normally it takes 7 years for just garlic and vinegar to become this colour, but if ur in a hurry adding tamarind will make it quicker. Tbh not as tasty tho :-)

Bob N Mihaylov preferably in a warm place.

Thank you nazaninmb. Just curious… won’t the jar go off once the fermentation process starts? A month at room temperature seems like a long time. Have you tried this recipe yourself? And do you eventually put the garlic in the fridge, or do you always keep it at room temperature?

You could keep it outside the fridge as long as you want. The more it ages, the better, just like wine ;) I have some from 9-10 years ago and its divine :P With aging, it gets softer and sweeter and this is how we Persian people prefer it. Hope you try and enjoy this Persian treasure :)

I will definitely give this a try nazaninmb and thank you again for your help!

Bob N Mihaylov vinegar is a preservative

La melaza

@Chrissy E sorry family secret! basically you sterilize the jar in boiling water and use quality apple cider vinegar no heating or boiling the garlic at all( not even for 30 second!!), that's cheatings to make it soft soon ,and they add caramel or balsamic vinegar to make it dark and sweet!! real one takes at least 4 years to naturally get dark and soft if the center part of the garlic is not the same color of your dark vinegar ,it is fake never use the metal cap, after that many years acid from vinegar will in to it and get rusted and rotted and it will fall in your garlic at that point you have to throw the whole thing out

passionfruitfruit you Peel Them but they are going off very easily

Naima Khodri thank you!

I don’t know about this recipe, but simply put Garlic in a jar with Apple Cider Vinegar and make sure it’s all weighted down so it doesn’t contact air. Then you seal it. Stick in a a cool cabinet or closet for a year or forever. The longer, the darker, the tastier. And don’t throw out the vinegar when you eat all the garlic. Yum.

@@patstone3259 Can the vinegar reused for another batch?

Apple cider vinegar works great...

Nila Ghasemkhani همان شیره یا ملاس میشه

yali irani این شیره یا ملاس چیه؟

That ain't shit my grandmas is 40+ years tell your grma step her game up.