World Cuisine for the Whole Family
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:
- 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
- 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
Instructions:
- 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
- Bring mixture to a boil and continue boiling for 20 more minutes.
- 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
- 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.
- 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.
