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Pickled Eggplant and Vegetables with Pomegranate (torshi-yeh bademjan va anar)

Pickled Eggplant and Vegetables with Pomegranate (torshi-yeh bademjan va anar)

Torshi is Persian pickled vegetables, typically including eggplant, cauliflower and carrots. This version adds a little sweetness with the addition of pomegranate concentrate. Recipe by Laura Bashar of Family Spice

Ingredients:

Instructions:

  1. In a small pot over medium heat combine:
    • 2 Italian eggplants , halved and cut into 1/2-inch pieces
    • 2 cup white wine vinegar
    • 1/2 tsp salt
    • 1/4 tsp black pepper, ground
    • 3 garlic cloves , chopped
    • 1 cup pomegranate concentrate
  2. Bring mixture to a boil and continue boiling for 20 more minutes.
  3. Remove from heat and stir in:
    • 1/2 cup carrots , halved and cut into small pieces
    • 1 cup cauliflower , chopped into small pieces
    • 1/2 tsp fenugreek, dried
    • 3/4 tsp tarragon, dried
    • 1 1/2 tsp mint, dried
  4. Divide mixture into canning jars. If you are canning your jam, click here for canning instructions. Store in a dark cool place. Pickles will be ready in 2-3 weeks.
  5. If you are not canning, let jars reach room temperature, seal and place in the refrigerator. Pickles will be ready in 2-3 weeks.

Prep Time: 20 min
Cook Time: 30 min
Inactive Time: 2 weeks of rest time
Difficulty: Easy
Servings: 16
Serving Size: yield 1-pint

Serving Suggestions: Serve as a condiment to kabob, khoresht (Persian stew), pollo (Persian rice) or to any food that you would enjoy with pickles.