Persian Pickled Eggplant with Pomegranate (torshi bademjan ba anar)

Persians love their pickled vegetables and this pickled eggplant with pomegranate (torshi bademjan ba anar) is thick, incredibly delicious and super easy to make. Find more of my pomegranate recipes.

Eggplants are some seriously under appreciated vegetables here in the US. As a kid, I didn’t care much for eggplant. But as I got older, I couldn’t get enough of it. I love eggplant parmesan and Persian eggplant stew (khoresh bademjan).

In fact, the Middle East and Mediterranean use eggplant in all aspects of cooking. This incredible vegetable is so full of flavor and really worthy to be on your menu. And today, I am sharing with you another eggplant recipe: pickled eggplant with pomegranate (torshi bademjan ba anar) 

What is torshi?

The term “pickle” means something here in the U.S. It’s a cucumber, that has been soaking in brine or vinegar to create a delicious condiment for a hamburger, sandwich or barbecue. Here in the US we also have pickled cabbage, pickled okra, pickled onions, pickled tomatoes and maybe a handful other sour delights.

Persians love pickling, too, especially our vegetables. And these pickled vegetables are called torshi, which translates basically to “sour stuff.” If it’s torsh, it’s sour. We also have our pickled cucumbers, but we really love our pickled vegetables.

The most common torshi is chopped vegetables like carrots and cauliflower, in a herb rich vinegar bath. The varieties of torshi are endless, and include a variety of different herbs. My aunt makes a torshi with mango, too.

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• Italian eggplants: I choose to use the smaller varieties of eggplant for torshi. It has less water and is more firm than the big varieties. Other varieties include baby eggplants, ghost eggplants and Chinese/Japanese eggplants.
• White wine vinegar: Pickling vegetables requires vinegar. You can use regular white vinegar or go fancier with apple cider, champagne or sherry vinegar.
• Garlic: Fresh garlic is added to the pickling vegetables for flavor as well to eat.
• Pomegranate concentrate: This is different from pomegranate molasses, as it does NOT have sugar added to it. You can make your own concentrate by simmer pomegranate juice and reducing it to syrup consistency.
• Other vegetables: Firm vegetables are added for variety, flavor and crunch. I like to use carrots and cauliflower.
• Herbs: I use dried fenugreek, tarragon and mint in this mixture. You can use fresh if you have it on hand.
• Salt and pepper

Step-by-step directions

1. Combine in a pot. In a small pot over medium heat combine eggplant, garlic, vinegar, pomegranate concentrate, salt and pepper.
2. Boil mixture. Bring mixture to a boil and continue boiling for 20 more minutes.
3. Finish the torshi. Remove from heat and stir in remaining vegetables and herbs.
4. Jar the torshi. Divide mixture into jars.

Expert tips and recipe FAQs

If you are canning your pickles, click here for hot water 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.

Torshi is typically served on the side, as a condiment. We eat torshi with everything: kabob koobideh, lubia pollo and especially abgoosht.

Persian Pickled Eggplant with Pomegranate (torshi bademjan ba anar)

Laura Bashar | Family Spice

Persians love their pickled vegetables and this pickled eggplant with pomegranate (torshi bademjan ba anar) is thick, incredibly delicious and super easy to make.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Additional Time 21 days d

Total Time 21 days d 50 minutes mins

Course Condiments and Sauces

Cuisine Persian

Servings 16 servings

Calories 22 kcal

Ingredients

  

1x2x3x

• 2 Italian eggplants halved and cut into ½-inch pieces
• 2 cup white wine vinegar
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 3 garlic cloves chopped
• 1 cup pomegranate concentrate
• ½ cup carrots halved and cut into small pieces
• 1 cup cauliflower chopped into small pieces
• ½ teaspoon dried fenugreek
• ¾ teaspoon dried tarragon
• 1 ½ teaspoon dried mint

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Instructions

 

• In a small pot over medium heat combine eggplant, garlic, vinegar, pomegranate concentrate, salt and pepper.
• Bring mixture to a boil and continue boiling for 20 more minutes.
• Remove from heat and stir in remaining vegetables and herbs.
• Divide mixture into jars. If you are canning your pickles, click here for hot water 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.

Notes

You can also use fresh herbs to make this pickled eggplant (torshi bademjan). Substitute with 1 ½ tablespoon chopped fresh fenugreek, 2 ½ teaspoon chopped fresh tarragon and 1 ½ tablespoon chopped fresh mint.

TO STORE: You can store your torshi in the refrigerator where it will last for months. If hot water canned, it can last for at least a year.

Nutrition

Serving: 1gCalories: 22kcalCarbohydrates: 4gProtein: 1gSodium: 78mgFiber: 1gSugar: 2g

Keyword pickled eggplant, torshi bademjan, toshi bademjoon

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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

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