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.
Servings 16 servings
Calories 22kcal
Ingredients
- 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
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: 1g | Calories: 22kcal | Carbohydrates: 4g | Protein: 1g | Sodium: 78mg | Fiber: 1g | Sugar: 2g
