A mix of fresh herbs and finely chopped vegetables is lightly roasted in the air fryer and cured in a vinegar brine, making the herbed pickle of Iranian cuisine.
Put the finely chopped carrot and garlic cloves in the air fryer basket and roast at 170°C for 8 minutes; if you do not have an air fryer, roast at the same temperature in a preheated oven for 14 minutes.
Mix the roasted vegetables with the chopped parsley and dill.
Mix the vinegar and salt and pour over the mixture.
Pack the mixture into a jar, seal and let cure in the fridge for at least 3 days.
Make sure the roasted vegetables have cooled a bit before adding the herbs, or they will wilt right away.
Coriander can be added instead of parsley and dill, staying true to the varied herb mix of Iranian-style pickles.
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