This Iranian herb pickle is made by lightly roasting fresh mixed herbs and finely chopped vegetables in an air fryer, then leaving them in a vinegar brine.
Place the finely chopped carrots and garlic cloves in the air-fryer basket and roast at 170°C / 340°F for 8 minutes, until lightly browned. If you do not have an air fryer, roast them in a preheated oven at the same temperature for 14 minutes.
Mix the roasted vegetables with the chopped parsley and dill.
Mix the vinegar and salt, then pour the mixture over the vegetables.
Pack the mixture into a jar, seal it and leave it in the refrigerator for at least 3 days.
Make sure the roasted vegetables are not too hot before adding the herbs, or the herbs will wilt immediately.
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