- LK Bonabi
Eggplant Pickle
Updated: Jul 21, 2020

Torshi is one of the accompaniments on most Iranian tables served alongside the main dish. Persian style Torshi is mostly made with vinegar. 'Torsh' in Farsi means 'Sour' hence the name Torshi.
There are many variations of Torshi in Iran, this is one of my favourites, the other well known Torshi is Torshi-e-Liteh which has many finely chopped vegetables, herbs and spices.
Makes enough for a 1 litre jar of pickle
Ingredients
2 eggplants
600ml malt vinegar
1tsp salt
1 tbsp dry mint
1 tsp dry parsley
1/4 tsp dry coriander 1 tsp nigella seeds
1 tbsp ground hog weed
1 tsp dry dill
5 cloves of garlic
chilli pepper (optional)
Method
Step 1
Wash and dry the eggplants (do not peel the skin)
Chop the eggplants into 2cm / 3 cm pieces
Put in a medium sized pan
Add the vinegar
Place on medium heat and allow to come to the boil
Once the bubbles start appearing reduce the heat to low
Step 2
Add the herbs and spices

Add the chilli pepper and garlic cloves
Stir all the ingredients together
Allow the Torshi to slowly cook on a low heat for 20 minutes

Step 3
After 20 minutes remove from the heat
Set aside and allow to completely cool
Place in clean dry jars
This Torshi is ready to eat, but it's best to keep aside for a couple of weeks so that the flavours of the herbs and spices work their magic on the eggplant! :)

Noosh-e-Jaan. Happy eating. 😁