ترش کردن in 30 Seconds
- To actively make food or drinks taste sour.
- Involves adding acidic ingredients like lemon, vinegar, or tamarind.
- A common culinary term in Persian cooking.
- Distinct from simply being sour; it's an action.
The verb ترش کردن (târš kardan) literally translates to 'to make sour' and is used when someone intentionally adds a sour element to food or drink to enhance its flavor. This is a very common culinary action in Persian cuisine, which often features a balance of sweet, sour, salty, and bitter tastes. You might hear this phrase when people are discussing cooking, preparing meals, or even making beverages. For example, a chef might ترش کردن a stew with tamarind paste for a tangy flavor, or someone might ترش کردن a salad dressing with vinegar. It's about adding a specific type of tartness. It's not just about the food being naturally sour, but about the active process of making it so. Think about how you might add lemon to fish to cut through the richness, or vinegar to a sauce to brighten it up – that's the essence of ترش کردن.
- Key Concept
- The core idea is deliberate addition of sourness to influence taste.
- Common Ingredients
- Lemon juice (آبلیمو), lime juice (آبلیمو), vinegar (سرکه), tamarind (تمر هندی), sour plums (آلوچه), sumac (سماق).
In Persian cooking, balancing flavors is key, and many dishes benefit from a touch of sourness. For instance, when making a classic Persian stew like Fesenjan, pomegranate molasses is used to ترش کردن the sauce, giving it its signature sweet and sour profile. Similarly, for grilled fish, a squeeze of lemon juice is often added right before serving to ترش کردن it, enhancing its freshness and complementing its richness. Even in simple dishes like yogurt-based dips or marinades, adding a bit of vinegar or lemon can significantly elevate the taste by ترش کردن them.
The act of ترش کردن is fundamental to many Persian culinary traditions. It’s not just about making something taste sour, but about achieving a specific, often complex, flavor profile. For example, in preparing kebabs, a marinade might include yogurt and lemon juice to both tenderize the meat and ترش کردن it, adding a refreshing tang. When making pickles (ترشی - torshi), the entire process is about ترش کردن vegetables through brining and fermentation. Even in desserts, a touch of sourness can be used to cut through sweetness. Imagine a fruit tart where a slightly tart fruit filling is achieved by ترش کردن it with a bit of lemon zest or juice. This verb is therefore versatile, appearing in discussions about main courses, appetizers, side dishes, and even beverages like sharbats (fruit syrups mixed with water).
- Beyond Food
- While primarily culinary, the concept could metaphorically extend to making a situation more tense or difficult, though this is less common and context-dependent.
When you're making a salad dressing from scratch, you often need to ترش کردن it with vinegar or lemon juice to get that perfect zing.
Using ترش کردن (târš kardan) in a sentence is straightforward. It functions as a regular verb, meaning you'll conjugate it according to the subject and tense. The object of the verb is usually the food or drink you are making sour. For instance, you can say 'I am making the soup sour' as 'من دارم آش را ترش میکنم' (man dâram âš râ târš mikonam). The infinitive form is ترش کردن. In the past tense, for 'he made the sauce sour,' you would say 'او سس را ترش کرد' (u sos râ târš kard). When discussing a recipe, you might instruct someone: 'Before serving, ترش کنید it with lemon juice' (قبل از سرو، با آبلیمو ترش کنید - qabl az sarv, bâ âblimoo târš konid). The verb often appears with the object marker 'را' (râ) before the noun it modifies.
- Basic Structure
- Subject + Object (food/drink) + را (râ) + ترش کردن (conjugated form).
- Present Continuous Example
- ما در حال ترش کردن سالاد هستیم. (Mā dar hāl-e târš kardan-e sālad hastim.) - We are making the salad sour.
- Past Tense Example
- مادرم مرغ را با آبلیمو ترش کرد. (Mādar-am morgh râ bâ âblimoo târš kard.) - My mother made the chicken sour with lemon juice.
When you're following a recipe for a Persian dish, you'll often see instructions like 'Add tamarind paste to ترش کردن the stew.' This means you need to add it to make the stew taste sour.
The verb ترش کردن can be used in various tenses to describe the process of making something sour. For example, in the future tense, 'We will make the rice sour with barberries' would be 'ما برنج را با زرشک ترش خواهیم کرد' (mā berenj râ bâ zoorešk târš khâhim kard). In the imperative mood, when giving an order or instruction, it becomes 'ترش کن!' (târš kon!) meaning 'Make it sour!' or 'ترش کنید!' (târš konid!) for plural or formal address. When talking about a completed action, like 'They made the yogurt dip sour,' you'd say 'آنها ماست را ترش کردند' (ānhâ māst râ târš kardand). The context of the sentence will always clarify what is being made sour and with what ingredients.
You'll most frequently encounter ترش کردن (târš kardan) in kitchens and during conversations about food. When someone is cooking, they might mention, 'I need to ترش کردن this ghormeh sabzi a bit more with some dried limes' (من باید این قورمه سبزی را کمی دیگر با لیمو عمانی ترش کنم - man bāyad in ghormeh sabzi râ kami digar bâ limoo amāni târš konam). Family members discussing meal preparation are prime sources: 'Don't forget to ترش کردن the salad dressing before serving' (سالاد را قبل از سرو یادت نرود ترش کنی - sālad râ qabl az sarv yādet narevad târš koni). Food bloggers, recipe shows, and culinary classes are also places where this term is common. Imagine a cooking show host demonstrating how to make a tangy pomegranate sauce: 'And now, we will add a little more pomegranate molasses to ترش کردن it perfectly' (و حالا، کمی دیگر رب انار اضافه میکنیم تا آن را به خوبی ترش کنیم - va hālā, kami digar rob-e anār ezāfe mikonim tā ân râ be khubi târš konim). Even in casual conversations about restaurant meals, someone might say, 'The soup was good, but I wish they had ترش کرده it a bit more' (سوپ خوب بود، ولی کاش کمی بیشتر ترش کرده بودند - soop khub bud, vali kāš kami bištar târš karde budand). It's a practical term used by anyone who cooks or enjoys well-seasoned food.
- Culinary Contexts
- Discussions about marinades, stews, soups, salads, pickles, and beverages.
- Everyday Usage
- Home cooking, family meals, advice from experienced cooks.
When you visit a Persian restaurant and order a dish that has a distinct tangy flavor, the chef might have used ترش کردن during its preparation.
Beyond direct cooking instructions, you might hear ترش کردن when people are sharing family recipes or discussing preferences. For example, an elder might tell a younger person, 'My grandmother always used to ترش کردن her dolmeh with a special sour plum sauce' (مادربزرگ من همیشه دلمهاش را با سس آلوچه مخصوص ترش میکرد - mādarbozorg-e man hamisheh dolme-âš râ bâ sos-e âluche-ye mašsus târš mikard). It's also a term used when people are evaluating food. 'This dish needs more lemon to ترش کردن it properly' (این غذا برای اینکه درست ترش شود، به لیمو بیشتری نیاز دارد - in qazā barāye inke dorost târš šavad, be limoo bištari niyāz dārad). The passive form 'ترش شدن' (târš šodan - to become sour) is also common in these evaluative contexts.
One common mistake for learners is confusing ترش کردن (târš kardan - to make sour) with simply describing something as sour. If a dish is naturally sour, you would describe it as 'ترش' (târš). However, ترش کردن specifically refers to the *action* of adding sour ingredients. For example, saying 'این غذا ترش است' (in qazā târš ast - this food is sour) is a description. Saying 'من این غذا را ترش کردم' (man in qazā râ târš kardam - I made this food sour) refers to the act of preparation. Another potential confusion lies in the conjugation. Learners might incorrectly conjugate the verb or omit the object marker 'را' (râ) before the food item. For instance, saying 'من آش ترش کردم' instead of 'من آش را ترش کردم' is grammatically less precise, though understandable in very informal contexts. Ensure you use 'را' when the object is specific.
- Mistake 1: Description vs. Action
- Confusing 'ترش است' (is sour) with 'ترش کردن' (to make sour).
- Mistake 2: Omitting 'را'
- Forgetting the object marker 'را' (râ) when the object is specific.
- Mistake 3: Incorrect Conjugation
- Using the wrong verb ending for the tense or subject.
A common error is to use 'ترش کردن' when you simply mean something is naturally sour, like a lemon. You don't 'make a lemon sour'; you use a lemon *to* make something else sour.
Another point of confusion can arise with the passive voice. While 'ترش کردن' is active, its passive counterpart is 'ترش شدن' (târš šodan - to become sour). Learners might incorrectly use the active form when they mean something has become sour on its own or as a result of a process they didn't directly control. For instance, saying 'این غذا را ترش کردم' (I made this food sour) is correct if you added the souring agent. However, if a dish has accidentally fermented or spoiled and become sour, you would say 'این غذا ترش شده است' (in qazā târš šode ast - this food has become sour). Paying attention to whether the action is intentional and performed by the subject, or a state change, is crucial.
While ترش کردن (târš kardan) is the most direct verb for 'to make sour,' there are related concepts and alternative ways to express similar ideas. The adjective ترش (târš) means 'sour' and describes the state of being sour. For example, 'این لیمو ترش است' (in limoo târš ast - this lemon is sour). When referring to specific souring agents, you might use verbs related to them. For instance, 'چاشنی زدن' (câšni zadan) means 'to season,' and if the seasoning is sour, it contributes to ترش کردن. However, 'چاشنی زدن' is broader than just adding sourness. In some contexts, especially when referring to fermented products, words related to fermentation might be used, but ترش کردن remains the most common and general term for actively making something sour.
- ترش (târš) - Adjective
- Meaning: Sour. Describes the taste. Example: 'این ماست خیلی ترش است.' (This yogurt is very sour.)
- ترش شدن (târš šodan) - Verb (Passive)
- Meaning: To become sour. Describes a state change. Example: 'نان خمیر شده ترش شده بود.' (The doughy bread had become sour.)
- چاشنی زدن (câšni zadan) - Verb
- Meaning: To season. Broader term, can include souring. Example: 'سالاد را با سرکه چاشنی بزن.' (Season the salad with vinegar.)
If you want to say that a dish tastes sour, you use the adjective 'ترش'. If you mean you actively added something to make it sour, you use the verb 'ترش کردن'.
In certain culinary contexts, you might use more specific verbs related to the ingredients used to ترش کردن. For example, if you are adding lemon juice, you might say 'آبلیمو ریختن' (âblimoo rixtan - to pour lemon juice), which implies making it sour. However, ترش کردن is the overarching term for the *result* of adding these ingredients. Similarly, for dishes that rely heavily on vinegar, 'سرکه اضافه کردن' (serke ezāfe kardan - to add vinegar) is used, but again, the purpose is often to ترش کردن the dish. The word 'مزه دار کردن' (mazze dâr kardan - to flavor) is even more general and could encompass making something sour, sweet, salty, etc.
How Formal Is It?
Fun Fact
The concept of balancing sweet and sour flavors is deeply ingrained in many cultures, and Persian cuisine is particularly known for its sophisticated use of this balance. The verb 'ترش کردن' encapsulates this active culinary technique.
Pronunciation Guide
- Pronouncing 'ترش' (târš) too softly or without the initial aspirated 't'.
- Not rolling the 'r' sound clearly in both parts of the phrase.
- Pronouncing the final 'an' in 'kardan' too strongly or as a long vowel.
Difficulty Rating
Understanding the verb 'ترش کردن' requires recognizing it as an active culinary action. Distinguishing it from the adjective 'ترش' (sour) is key. Context usually makes it clear, but learners might initially confuse the description of a taste with the act of creating it.
Correctly conjugating 'ترش کردن' and using it with appropriate objects and ingredients requires practice. Remembering the object marker 'را' is also important.
Using 'ترش کردن' naturally in conversation, especially when discussing food, requires familiarity with its common collocations and idiomatic uses.
Recognizing 'ترش کردن' in spoken Persian, particularly in fast-paced conversations about cooking, is important for comprehension.
What to Learn Next
Prerequisites
Learn Next
Advanced
Grammar to Know
The use of the object marker 'را' (râ).
من آش را ترش کردم. (Man âš râ târš kardam. - I made the soup sour.) vs. من آش ترش کردم. (Less precise, but understandable in informal speech.)
Verb conjugation in past and present tenses.
Present: من ترش میکنم (I make sour). Past: من ترش کردم (I made sour).
Imperative mood for commands.
ترش کن! (Târš kon! - Make it sour! - informal singular) / ترش کنید! (Târš konid! - Make it sour! - formal/plural)
Passive voice formation with 'شدن'.
غذا ترش شد. (Qazā târš šod. - The food became sour.)
Using infinitives after modal verbs or in instructional contexts.
باید غذا را ترش کنیم. (Bāyad qazā râ târš konim. - We must make the food sour.)
Examples by Level
من ترش دوست ندارم.
I don't like sour.
This uses the adjective 'ترش' (sour), not the verb 'ترش کردن'.
این آبمیوه ترش است.
This juice is sour.
Uses the adjective 'ترش' (sour).
لطفاً کمی لیمو ترش بدهید.
Please give some lemon.
Refers to a lemon which is naturally sour.
این غذا خیلی شیرین است.
This food is very sweet.
Contrasts with sourness.
مادرم غذا را خوشمزه کرد.
My mother made the food delicious.
General verb for making something tasty.
من می خواهم غذا درست کنم.
I want to cook food.
General cooking preparation.
این سس ترش است.
This sauce is sour.
Uses the adjective 'ترش' (sour).
من یک پرتقال دارم.
I have an orange.
A common fruit, often sweet.
باید به سالاد سرکه اضافه کنم تا ترش شود.
I need to add vinegar to the salad to make it sour.
Uses 'ترش شود' (to become sour).
این ماهی را با آبلیمو ترش میکنیم.
We will make this fish sour with lemon juice.
Uses the present tense 'ترش میکنیم' (we make sour).
مادربزرگم همیشه غذا را ترش میکرد.
My grandmother always made food sour.
Uses the past continuous 'ترش میکرد' (used to make sour).
لطفاً به سوپ کمی تمر هندی اضافه کنید.
Please add some tamarind to the soup.
Refers to an ingredient used to make food sour.
این غذا خیلی تند است.
This food is very spicy.
Describes a different taste profile.
من می خواهم غذای جدیدی درست کنم.
I want to make a new dish.
General verb for preparing food.
این مربا خیلی شیرین است.
This jam is very sweet.
Contrasts with sourness.
من از طعم ترش خوشم میآید.
I like the sour taste.
Expresses liking for the taste.
برای اینکه طعم کباب بهتر شود، آن را با سماق ترش میکنیم.
To make the taste of the kebab better, we make it sour with sumac.
Uses 'ترش میکنیم' (we make sour) with a specific ingredient.
او سس مخصوص خود را با اضافه کردن سرکه سفید ترش کرده بود.
He had made his special sauce sour by adding white vinegar.
Uses the past perfect 'ترش کرده بود' (had made sour).
لطفاً قبل از سرو، سالاد را با آبلیمو تازه ترش کنید.
Please make the salad sour with fresh lemon juice before serving.
Uses the imperative 'ترش کنید' (make sour).
این خورشت را با آلوچه ترش کردهاند تا طعم ملس داشته باشد.
They have made this stew sour with sour plums so it has a sweet and sour taste.
Uses the past perfect passive 'ترش کردهاند' (they have made sour).
این غذا خیلی شور است.
This food is very salty.
Describes another primary taste.
این سبزیجات را بخارپز میکنیم.
We steam these vegetables.
Describes a cooking method, not taste alteration.
این دسر طعم دلپذیری دارد.
This dessert has a pleasant taste.
General positive description of taste.
من به دنبال دستور پخت یک غذای جدید هستم.
I am looking for a recipe for a new dish.
General interest in cooking.
استفاده از رب انار در این غذا، آن را به طور قابل توجهی ترش میکند و عمق بیشتری به طعم آن میبخشد.
Using pomegranate molasses in this dish makes it significantly sour and adds more depth to its flavor.
Uses 'ترش میکند' (makes sour) in a descriptive context.
برای دستیابی به تعادل طعمی مطلوب، لازم است که خورشت قیمه را با لیمو عمانی به اندازه کافی ترش کنیم.
To achieve a desirable flavor balance, it is necessary to make the khoresh gheimeh sour enough with dried limes.
Uses the infinitive 'ترش کنیم' (to make sour) in an instructional context.
روش سنتی برای تهیه ترشی، شامل تخمیر سبزیجات است تا به طور طبیعی ترش شوند.
The traditional method for preparing pickles involves fermenting vegetables so they become sour naturally.
Uses the passive 'ترش شوند' (become sour) in a technical description.
پیش از سرو، سس سالاد را با کمی سرکه سیب ترش خواهیم کرد تا طعمی تازه و زنده پیدا کند.
Before serving, we will make the salad dressing sour with a little apple cider vinegar so it gets a fresh and lively taste.
Uses the future tense 'ترش خواهیم کرد' (we will make sour).
این دمنوش طعمی تلخ و گس دارد.
This herbal infusion has a bitter and astringent taste.
Describes other complex taste sensations.
برای پخت کیک، معمولاً از مواد شیرین استفاده میشود.
For baking a cake, sweet ingredients are usually used.
Focuses on the sweet aspect of baking.
این پنیر طعم قوی و تیزی دارد.
This cheese has a strong and sharp taste.
Describes intensity and sharpness, not necessarily sourness.
دستور پخت این غذا نیاز به دقت زیادی دارد.
The recipe for this dish requires a lot of precision.
Focuses on the complexity of preparation.
برای ارتقاء پیچیدگی طعمی خورشت فسنجان، استفاده متعادل از رب انار به منظور ترش کردن آن، امری حیاتی است.
To enhance the flavor complexity of Fesenjan stew, the balanced use of pomegranate molasses for the purpose of making it sour is crucial.
Uses 'ترش کردن' in a sophisticated culinary discussion.
در آشپزی سنتی ایرانی، اغلب با افزودن چاشنیهای ترشکننده مانند آبلیمو یا سرکه، به غذاها عمق و تازگی میبخشند.
In traditional Iranian cuisine, depth and freshness are often given to dishes by adding souring agents like lemon juice or vinegar.
Uses 'ترشکننده' (souring agent) derived from the verb.
فرآیند تخمیر، که منجر به ترش شدن محصولات لبنی میشود، نیازمند کنترل دقیق دما و رطوبت است.
The fermentation process, which leads to dairy products becoming sour, requires precise control of temperature and humidity.
Uses the passive 'ترش شدن' (becoming sour) in a scientific context.
هدف از این تکنیک، ترش کردن ملایم مرینیت برای ترد کردن گوشت و افزودن طعمی دلپذیر است.
The goal of this technique is to gently make the marinade sour for tenderizing the meat and adding a pleasant flavor.
Uses 'ترش کردن' with an adverb modifying the action.
این نوشیدنی به دلیل حضور ترکیبات فنولی، طعمی گس و قابض دارد.
This beverage, due to the presence of phenolic compounds, has an astringent and puckering taste.
Describes complex chemical tastes.
پخت و پز حرفهای نیازمند درک عمیقی از تعاملات شیمیایی بین مواد غذایی است.
Professional cooking requires a deep understanding of the chemical interactions between food ingredients.
Focuses on the scientific aspect of cooking.
این نوع پنیر کهنه، دارای عطر و طعمی منحصر به فرد است که از فرآیند کهنگی ناشی میشود.
This type of aged cheese has a unique aroma and flavor resulting from the aging process.
Attributes taste to a long process, not direct souring.
برای دستیابی به بهترین نتیجه در این دستور پخت، لازم است تمام مراحل با دقت فراوان دنبال شوند.
To achieve the best results in this recipe, it is necessary to follow all steps with great care.
Emphasizes precision and adherence to instructions.
در راستای ارتقاء قابلیتهای حسی غذا، استفاده استراتژیک از عوامل ترشکننده مانند عصارههای میوههای هستهدار، به منظور خلق پروفایلهای طعمی پیچیده، امری ضروری تلقی میشود.
In order to enhance the sensory capabilities of food, the strategic use of souring agents such as stone fruit extracts, for the purpose of creating complex flavor profiles, is considered essential.
Highly technical language, 'عوامل ترشکننده' (souring agents) used abstractly.
تکنیکهای مدرن آشپزی مولکولی اغلب بر دستکاری و تشدید طعمهای پایه، از جمله ترش کردن کنترلشده، تمرکز دارند.
Modern molecular gastronomy techniques often focus on manipulating and intensifying basic flavors, including controlled souring.
Uses 'ترش کردن کنترلشده' (controlled souring) in a specialized field.
تغییرات pH ناشی از فرآیندهای بیوشیمیایی در طول تخمیر، عامل اصلی ترش شدن محصولات غذایی تخمیری است.
The pH changes resulting from biochemical processes during fermentation are the primary cause of fermented food products becoming sour.
Uses 'ترش شدن' (becoming sour) in a biochemical context.
هدف از این رویکرد در فرمولاسیون نوشیدنیها، دستیابی به یک حس تازگی و طراوت از طریق ترش کردن متعادل و پایدار است.
The objective of this approach in beverage formulation is to achieve a sense of freshness and vibrancy through balanced and stable souring.
Uses 'ترش کردن متعادل و پایدار' (balanced and stable souring) in product development.
این ماده معدنی، در غلظتهای بالا، میتواند خواص گس و فلزی نامطلوبی به غذا بیفزاید.
This mineral, at high concentrations, can add undesirable astringent and metallic properties to food.
Discusses undesirable taste contributions from specific chemical elements.
تحقیقات در زمینه علوم غذایی به دنبال کشف راههایی برای بهینهسازی تعادل طعمی در محصولات غذایی فرآوری شده است.
Research in food science seeks to discover ways to optimize flavor balance in processed food products.
Focuses on the scientific pursuit of optimal taste.
پنیرهای کهنه با دارا بودن ساختار پیچیده پروتئینی و لیپیدی، طیف وسیعی از طعمها و عطرها را بروز میدهند.
Aged cheeses, by possessing a complex protein and lipid structure, exhibit a wide spectrum of flavors and aromas.
Explains taste complexity through molecular composition.
کشف و توسعه تکنیکهای نوین آشپزی، مستلزم درک عمیق از اصول پایهای شیمی و فیزیک مواد غذایی است.
The discovery and development of novel culinary techniques necessitates a profound understanding of the fundamental principles of food chemistry and physics.
Emphasizes the scientific foundation of culinary innovation.
Common Collocations
Common Phrases
— How sour did you make it? (Asking about the degree of sourness achieved)
این خورشت را چقدر ترش کردی؟ (In xorešt râ cheqadr târš kardi? - How sour did you make this stew?)
— You must make it sour. (An instruction or suggestion)
این ماهی را قبل از پخت باید ترش کنی. (In māhi râ qabl az poxt bāyad târš koni. - You must make this fish sour before cooking.)
— Don't make it sour. (A negative command)
این کیک را ترش نکن، چون شیرین است. (In keyk râ târš nakon, čon širin ast. - Don't make this cake sour, because it is sweet.)
— How did you make it sour? (Asking about the method or ingredients used)
این سالاد را چطور ترش کردی؟ خیلی خوشمزه است. (In sālad râ chetor târš kardi? Kheyli xošmaze ast. - How did you make this salad sour? It's very delicious.)
— Make it a little sour. (A request for a slight increase in sourness)
این سس را کمی ترش کن. (In sos râ kami târš kon. - Make this sauce a little sour.)
— Don't make it too sour. (A warning against excessive sourness)
این غذا را خیلی ترش نکن، چون بچهها دوست ندارند. (In qazā râ kheyli târš nakon, čon bačče-hā dust nadārand. - Don't make this food too sour, because the children don't like it.)
— Why did you make it sour? (Asking for the reason behind adding sourness)
این دسر را چرا ترش کردی؟ (In desert râ čerā târš kardi? - Why did you make this dessert sour?)
— What did you use to make it sour? (Asking about the souring agent)
این خورشت را با چی ترش کردی؟ (In xorešt râ bâ či târš kardi? - What did you use to make this stew sour?)
— It hasn't become sour enough. (Indicates insufficient sourness)
این غذا به اندازه کافی ترش نشده است. (In qazā be andāze-ye kāfi târš našode ast. - This food hasn't become sour enough.)
— Making a favorite dish sour. (Describing the action in relation to preference)
او غذای مورد علاقهاش را همیشه ترش میکند. (U qazā-ye mōred-e alāyeqe-š râ hamisheh târš mikonad. - She always makes her favorite dish sour.)
Often Confused With
'ترش' is an adjective meaning 'sour'. 'ترش کردن' is a verb meaning 'to make sour'. You describe something as 'ترش', but you perform the action of 'ترش کردن'.
'ترشی' is a noun that can mean 'sourness' or, more commonly, 'pickles' or 'preserved sour vegetables'. It's related to the concept of sourness but is not the verb for making something sour.
This is the direct antonym, meaning 'to make sweet'. It involves adding sweetening agents, whereas 'ترش کردن' involves adding souring agents.
Idioms & Expressions
— To greatly annoy or exasperate someone.
اینقدر غر زدی، ترش کردی مرا! (Inqadr qor zadi, târš kardi marā! - You complained so much, you exasperated me!)
informal— To become sullen or grumpy; to put on a sour face.
وقتی حرفش را زدیم، رویش ترش کرد. (Vaqti harfaš rā zadim, ruy-eš târš kard. - When we mentioned it, he put on a sour face.)
informal— Literally 'to make the mouth sour'. Can refer to a physical sensation or a negative feeling associated with something.
دیدن آن صحنه دهانم را ترش کرد. (Didan-e ān sahne dahānam rā târš kard. - Seeing that scene made my mouth feel sour/disgusted.)
figurative/informal— To make an accounting or debt situation difficult or unpleasant, possibly implying dishonesty or complications.
او حساب ما را ترش کرد و پولمان را نداد. (U hesāb-e mā râ târš kard va pul-emān rā nadād. - He complicated our accounts and didn't give us our money.)
figurative/informal— To make one's heart feel heavy or sad; to cause distress.
خبر مرگش دل همه را ترش کرد. (Xabar-e margaš del-e hame râ târš kard. - The news of his death made everyone's heart heavy.)
figurative/poetic— To make the market situation difficult or unfavorable, possibly due to bad deals or economic downturn.
رکود اقتصادی بازار را ترش کرده است. (Rokud-e eqtesādi bāzār râ târš karde ast. - The economic recession has made the market sour/difficult.)
figurative/economic— To make one's life difficult or unpleasant.
مشکلات زندگی عمرش را ترش کرده بود. (Moškelāt-e zendegi omraš râ târš karde bud. - Life's problems had made his life sour.)
figurative— To make one's ears sore or sensitive, often from loud noise or a prolonged unpleasant sound.
صدای بلند موسیقی گوشم را ترش کرد. (Sedā-ye boland-e musiqi gušam râ târš kard. - The loud music made my ears sore.)
figurative/informal— To make one's thoughts or ideas difficult to process or unpleasant; to create mental confusion or negativity.
این مسئله فکرم را ترش کرده است. (In mas'ale fekr-am râ târš karde ast. - This issue has made my thoughts sour/confused.)
figurative— To make the atmosphere or mood tense or unpleasant.
حرفهای او جو را ترش کرد. (Harf-hā-ye u jav râ târš kard. - His words made the atmosphere sour.)
figurative/informalEasily Confused
Both share the root 'ترش' and relate to the concept of sour taste.
'ترش' is an adjective describing the taste of something (e.g., 'This lemon is sour'). 'ترش کردن' is a verb phrase indicating the *action* of adding sour ingredients to make something taste sour (e.g., 'I am making the soup sour').
این غذا <strong>ترش</strong> است. (This food <strong>is sour</strong>.) vs. من این غذا را <strong>ترش کردم</strong>. (I <strong>made</strong> this food <strong>sour</strong>.)
Both are related to the sour taste and are common in Persian cuisine.
'ترشی' primarily refers to pickles or preserved sour vegetables, or the abstract quality of sourness. 'ترش کردن' is the active verb of making something sour, often as part of preparing a dish or condiment, distinct from the finished product of pickles.
من <strong>ترشی</strong> دوست دارم. (I like <strong>pickles</strong>.) vs. من سس را <strong>ترش کردم</strong>. (I <strong>made</strong> the sauce <strong>sour</strong>.)
Both are verbs related to altering taste by adding specific types of ingredients.
'شیرین کردن' means 'to make sweet' by adding sugar or sweet ingredients. 'ترش کردن' means 'to make sour' by adding acidic ingredients. They are opposite actions on the taste spectrum.
من چای را <strong>شیرین کردم</strong>. (I <strong>sweetened</strong> the tea.) vs. من سالاد را <strong>ترش کردم</strong>. (I <strong>made</strong> the salad <strong>sour</strong>.)
Both are verbs related to adding flavor to food.
'مزه دار کردن' is a general term for 'to flavor' or 'to season' food, which can include making it sweet, salty, spicy, or sour. 'ترش کردن' is specific to making something sour.
من غذا را <strong>مزه دار کردم</strong>. (I <strong>flavored</strong> the food.) vs. من غذا را <strong>ترش کردم</strong>. (I <strong>made</strong> the food <strong>sour</strong>.)
Both terms relate to increasing the acidity or sourness of something.
'اسیدی کردن' is a more technical, scientific, or formal term meaning 'to make acidic'. 'ترش کردن' is the common, everyday culinary term for 'to make sour'. While related, 'ترش کردن' is much more frequently used in general conversation about food.
این ماده باعث <strong>اسیدی شدن</strong> محلول میشود. (This substance causes the solution <strong>to become acidic</strong>.) vs. این غذا را با لیمو <strong>ترش کن</strong>. (<strong>Make</strong> this food <strong>sour</strong> with lemon.)
Sentence Patterns
Subject + Object + را + ترش کردن (present tense)
من سالاد را ترش میکنم. (Man sālad râ târš mikonam. - I make the salad sour.)
Subject + Object + را + با + Ingredient + ترش کردن (past tense)
او مرغ را با آبغوره ترش کرد. (U morgh râ bâ âbqore târš kard. - He made the chicken sour with grape juice.)
Imperative: ترش کن/کنید!
این غذا را ترش کن! (In qazā râ târš kon! - Make this food sour!)
Subject + Object + را + ترش کردن (future tense)
ما ماهی را با لیمو ترش خواهیم کرد. (Mā māhi râ bâ limoo târš khāhim kard. - We will make the fish sour with lemon.)
Passive voice: Object + ترش شدن
این سس خیلی ترش شده است. (In sos kheyli târš šode ast. - This sauce has become very sour.)
Using 'به منظور' + infinitive + ترش کردن
به منظور ترش کردن خورشت، تمر هندی اضافه شد. (Be manzūr-e târš kardan-e xorešt, tamr-e hendi ezāfe šod. - For the purpose of making the stew sour, tamarind was added.)
Using derived noun 'ترشکننده' (souring agent)
لیمو عمانی یک ترشکننده قوی است. (Limoo amāni yek târš-konande-ye qavi ast. - Dried lime is a strong souring agent.)
Complex sentence with adverbial clauses
وقتی که میخواهیم غذا را برای طعم بهتر ترش کنیم، از رب انار استفاده میکنیم. (Vaqti ke mikhāhim qazā râ barāye ta'm-e behtar târš konim, az rob-e anār estefāde mikonim. - When we want to make the food sour for better taste, we use pomegranate molasses.)
Word Family
Nouns
Verbs
Adjectives
Related
How to Use It
Very common in culinary contexts.
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Using 'ترش کردن' to describe something that is already sour.
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Using the adjective 'ترش' (sour).
Learners might say 'من این لیمو را ترش کردم' (I made this lemon sour), which is incorrect. A lemon is already sour. The correct usage is 'این لیمو ترش است' (This lemon is sour) or 'من این غذا را با لیمو ترش کردم' (I made this food sour with lemon).
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Omitting the object marker 'را' (râ) when specifying the item being made sour.
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Including 'را' before the specific object.
While understandable in very informal speech, grammatically it's better to use 'را' when referring to a specific food or drink being made sour. For example, 'من آش را ترش کردم' is preferred over 'من آش ترش کردم'.
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Confusing the active 'ترش کردن' with the passive 'ترش شدن'.
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Using 'ترش کردن' for intentional actions and 'ترش شدن' for natural changes or results.
Saying 'این غذا ترش کردم' when the food accidentally spoiled and became sour is incorrect. The correct sentence would be 'این غذا ترش شد'. 'ترش کردن' implies a deliberate act.
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Using 'ترش کردن' too broadly when other verbs are more appropriate.
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Using more specific verbs or general terms like 'مزه دار کردن' when 'ترش کردن' is not the precise action.
For instance, if you are just adding salt, you are 'شور کردن' (making salty) or 'چاشنی زدن' (seasoning), not 'ترش کردن'. 'ترش کردن' specifically means adding sourness.
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Incorrect conjugation of the verb 'کردن' in the phrase 'ترش کردن'.
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Conjugating 'کردن' correctly according to the subject and tense.
Forgetting the past tense ending or using the wrong present tense form can lead to errors. For example, saying 'من ترش کردم' instead of 'من ترش کردم' (past) or 'من ترش میکنم' (present).
Tips
Action vs. State
Remember that 'ترش کردن' is an active verb. It describes the *process* of making something sour. If you want to describe something that *is* sour, use the adjective 'ترش'.
Aspirated 'T' and Rolled 'R'
Pay attention to the aspirated 't' at the beginning of 'ترش' and the rolled 'r' in both 'ترش' and 'کردن' for clear pronunciation.
The Object Marker 'را'
When specifying what you are making sour (e.g., the soup, the salad), remember to use the object marker 'را' before the noun: 'سالاد را ترش کردم'.
Common Souring Agents
Familiarize yourself with common ingredients used for 'ترش کردن' in Persian cuisine, such as آبلیمو (lemon juice), سرکه (vinegar), and رب انار (pomegranate molasses).
Culinary Focus
The most frequent and literal use of 'ترش کردن' is in the context of cooking and food preparation. Most examples you encounter will relate to making dishes or drinks taste sour.
Visual Association
Imagine a chef making a face while squeezing a very sour lemon – this action represents 'ترش کردن'.
Passive Form 'ترش شدن'
Understand the difference between the active 'ترش کردن' (to make sour) and the passive 'ترش شدن' (to become sour), which describes a state change.
Beyond Food
While primarily culinary, be aware of figurative or idiomatic uses of 'ترش کردن' in informal speech, such as making a situation tense or annoying someone.
Listen Actively
When listening to Persian media or conversations about food, try to identify when 'ترش کردن' is used and what ingredients are mentioned in connection with it.
Flavor Balance
Appreciate that 'ترش کردن' is a key technique in Persian cuisine for achieving a balanced and complex flavor profile, often complementing sweetness.
Memorize It
Mnemonic
Imagine a very sour lemon (ترش - târš) that you are trying to 'make' (کردن - kardan) into a delicious drink. The action of squeezing the lemon to make the drink sour is 'ترش کردن'.
Visual Association
Picture a chef vigorously squeezing a lemon into a pot, with a visible pucker on their face from the sourness they are creating. The action is 'ترش کردن'.
Word Web
Challenge
Try to describe three different dishes you enjoy that have a sour element, and explain how that sourness might have been achieved using 'ترش کردن'.
Word Origin
The word 'ترش' (târš) meaning 'sour' is believed to have ancient roots, possibly related to Proto-Iranian or even older Indo-European languages. The verb 'کردن' (kardan) is a fundamental Persian verb meaning 'to do' or 'to make'. The combination 'ترش کردن' is a direct phrasal verb construction.
Original meaning: The core meaning of 'ترش' has always been related to the sharp, tangy taste sensation.
Indo-Iranian (Persian)Cultural Context
The term is purely culinary and has no negative connotations unless used idiomatically to describe causing distress or annoyance.
In English, we often say 'to make something sour,' 'to add sourness,' or use specific verbs like 'to pickle' or 'to marinate with lemon'. 'ترش کردن' is the direct equivalent of 'to make sour' in a culinary context.
Practice in Real Life
Real-World Contexts
Cooking a Persian stew (خورشت)
- خورشت را ترش کن.
- با لیمو عمانی ترش میکنیم.
- چقدر ترش دوست داری؟
Making a salad dressing
- سس را با سرکه ترش کن.
- کمی آبلیمو اضافه کن تا ترش شود.
- خیلی ترش نکن.
Preparing grilled meats or fish
- ماهی را با لیمو ترش کن.
- مرینیت را ترش میکنیم.
- قبل از سرو ترش کن.
Discussing traditional recipes
- مادربزرگم غذا را ترش میکرد.
- دستور قدیمی میگفت ترش کنید.
- این غذا به طور سنتی ترش میشود.
Ordering food or commenting on taste
- این غذا به اندازه کافی ترش نشده.
- چقدر ترش دوست داری؟
- این سس خیلی ترش است.
Conversation Starters
"What's your favorite Persian dish that has a distinct sour flavor, and how do you think it's made sour?"
"When you cook, do you prefer to make your dishes more sweet or more sour? Why?"
"Can you think of a time when a dish was made too sour for your liking? What was it?"
"Besides lemon and vinegar, what other ingredients do you know of that can be used to 'ترش کردن' food?"
"How important is the balance of sweet and sour flavors in your opinion when it comes to cooking?"
Journal Prompts
Describe a memorable meal where the sourness of a dish played a key role in its deliciousness. What was the dish, and what ingredients might have been used to 'ترش کردن' it?
Reflect on a time you tried to cook something and accidentally made it too sour or not sour enough. What did you learn from that experience?
Imagine you are creating a new fusion dish. How would you incorporate the concept of 'ترش کردن' to add an interesting twist?
Discuss the cultural significance of sour flavors in your own cuisine or a cuisine you are familiar with. How is sourness achieved and appreciated?
Write a short recipe for a simple dip or sauce where 'ترش کردن' is a crucial step. Include the ingredients and instructions.
Frequently Asked Questions
10 questionsWhile 'ترش کردن' specifically refers to the active process of adding souring agents (like lemon juice or vinegar) to make food taste sour, food can also become sour naturally through processes like fermentation or spoilage. In those cases, the passive form 'ترش شدن' (to become sour) is used. For example, 'این ماست ترش شده است' (This yogurt has become sour) refers to natural souring, whereas 'من این ماست را ترش کردم' (I made this yogurt sour) implies adding something to it.
In Persian cuisine, common ingredients used for 'ترش کردن' include lemon juice (آبلیمو - âblimoo), lime juice (آبلیمو - âblimoo), vinegar (سرکه - serke), dried limes (لیمو عمانی - limoo amāni), tamarind paste (تمر هندی - tamr-e hendi), pomegranate molasses (رب انار - rob-e anār), sour plums (آلوچه - âluche), and sumac (سماق - somāq). The choice of ingredient depends on the specific dish and the desired flavor profile.
Yes, absolutely. 'ترش کردن' is used for both food and drinks. For example, you might 'ترش کردن' a sherbet (شربت - šarbat), a lemonade (لیمو نوشیدنی - limoo nošidani), or even a cocktail by adding sour elements like lemon juice, lime juice, or sour syrups.
'ترش کردن' is an active verb meaning 'to make sour'. The subject performs the action of adding souring agents. 'ترش شدن' is a passive verb meaning 'to become sour'. It describes a state change, often due to natural processes like fermentation or spoilage, or as a result of an action performed by someone else (e.g., 'The food became sour').
While its primary use is culinary, 'ترش کردن' can be used figuratively in informal contexts to describe making a situation tense, annoying someone greatly (e.g., 'ترش کردنِ کسی را درآوردن'), or putting on a sullen face ('ترش کردنِ رو'). However, these idiomatic uses are less common than its literal meaning in cooking.
No, you don't use 'ترش کردن' for something that is inherently sour. 'ترش کردن' is the *action* of making something sour. You would describe a lemon as 'ترش' (sour). You would use 'ترش کردن' if you were adding lemon juice to a dish to make *that dish* sour.
Try describing common actions in the kitchen. For example, say 'I'm making the salad dressing sour with vinegar' in Persian: 'من سس سالاد را با سرکه ترش میکنم.' (Man sos-e sālad râ bâ serke târš mikonam.). Also, try to identify when this verb is used in recipes or cooking shows.
It can imply varying degrees of sourness. You can 'کمی ترش کردن' (kami târš kardan - make it a little sour) or 'خیلی ترش کردن' (kheyli târš kardan - make it very sour). The context and the amount of souring agent used will determine the intensity.
'چاشنی زدن' means 'to season', which is a broader term for adding any kind of flavor (spices, herbs, salt, sugar, acid, etc.). 'ترش کردن' is specific to adding sourness. If you season with vinegar, you are both 'چاشنی زدن' and 'ترش کردن'.
Yes, in informal and figurative language, it can be used to describe making a situation or someone's mood unpleasant, tense, or difficult. For example, 'حرفهای او جو را ترش کرد' (His words made the atmosphere sour/tense). However, its primary and most common meaning is culinary.
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Summary
ترش کردن (târš kardan) is the active culinary process of adding souring agents to food or drinks to achieve a tart flavor, distinct from a food simply being sour.
- To actively make food or drinks taste sour.
- Involves adding acidic ingredients like lemon, vinegar, or tamarind.
- A common culinary term in Persian cooking.
- Distinct from simply being sour; it's an action.
Action vs. State
Remember that 'ترش کردن' is an active verb. It describes the *process* of making something sour. If you want to describe something that *is* sour, use the adjective 'ترش'.
Aspirated 'T' and Rolled 'R'
Pay attention to the aspirated 't' at the beginning of 'ترش' and the rolled 'r' in both 'ترش' and 'کردن' for clear pronunciation.
The Object Marker 'را'
When specifying what you are making sour (e.g., the soup, the salad), remember to use the object marker 'را' before the noun: 'سالاد را ترش کردم'.
Common Souring Agents
Familiarize yourself with common ingredients used for 'ترش کردن' in Persian cuisine, such as آبلیمو (lemon juice), سرکه (vinegar), and رب انار (pomegranate molasses).
Related Content
More cooking words
عطشان
B2Thirsty, needing to drink.
آب دادن
B1To water or add water.
آب گرفتن
B1To extract juice or liquid from fruits or vegetables.
آب کردن
B1To melt, to turn from solid to liquid by heat.
آبدار
B1Juicy, full of juice.
آبگون
B2Watery or fluid, resembling water.
آبکش کردن
B1To drain with a colander, to remove liquid from food.
آبکشیدن
B1To rinse food under running water or drain it.
آبکی
B1Watery or diluted, lacking substance.
آبکی کردن
B1To make watery or dilute.
