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Shangri La Stories

Stories from the Shangri La Museum of Islamic Art, Culture & Design

Stories from the Shangri La Museum of Islamic Art, Culture & Design

Pickle Making with RobertFaridKarimi

As part of his residency, artist RobertFaridKarimi invited Shangri La staff to join him in making Torshi Escabeche and Yellow Squash Pickles. Check out the Shangri/LOG exclusive video below to see how it all went down! We can smell all the yummy pickle goodness through the screen…

RobertFaridKarimi previously worked with food for his project, Diabetes of Democracy (2009 – 2022), which was a culinary engagement project designed to inspire audiences to exchange their cultural culinary histories, connect with one another over humor and food, and discover their own power towards personal balance.

Curious about what went into these pickles?

Karimi’s Torshi Escabeche
2-3 carrots
1 large white onion
3 small onions
3 bulbs of garlic
Container of bay leaves
Container of oregano
2 gallon bottles of white distilled vinegar 
1 bottle of rice wine vinegar
Container of thyme
5 bay leaves
A bunch of dried tarragon
A bunch of dried mint
1 tbsp. coriander seeds
1 package of dried chile de arbol – can be powdered
1 red onion

Karimi’s Yellow Squash Pickles 
2 yellow squash
1 bottle rice wine vinegar
1 container kosher salt
2 cups Sugar (granulated)
6-8 jalapeño chiles
8 serrano chiles

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