Condiments & Torshi⚖️Harmonious Hot & Cold (Garm o Sard)

Torshi Bademjan (Pickled Eggplant)

Name: Torshi Bademjan (Pickled Eggplant)
Prep time: 20 min
Cook time: 10 min
Yield: 8-10 servings (1 large jar)
Cuisine: Persian
Ingredients: 6 to 8 small thin eggplants (usually called Mexican or Japanese eggplants); 3 cups apple cider vinegar (or white vinegar); 6 to 8 cloves garlic, minced or crushed; 1/4 cup fresh or dried aromatic herbs (tarragon, mint, and savory); 1 tablespoon salt; 1 teaspoon crushed red pepper or black pepper (optional, for a little heat)

ترشی بادمجان شکم‌پر

This is a very easy and quick torshi that one of my friends makes all the time. I have had it a few times at their place and I really like it! Enjoy this torshi with any of your favorite Persian dishes — it goes well with practically everything.

Prep Time

20 mins

Cook Time

10 mins (plus 10 days pickling)

Total Time

10 days

Servings

8-10 servings (1 large jar)

Difficulty

Easy

The Authentic Sofreh Pairing

In Persian tradition, dining is a harmony of hot and cold temperaments (Garm o Sard). Serve this dish alongside:

Gheymeh or Ghormeh SabziKabab KoobidehKotlet & Fresh BreadBaghali Polo

🥗Bright Acid & Fresh Herb Prep

Crisp Texture Secret: Dice vegetables into uniform jewel-sized cubes and dress with fresh lime juice, verjuice (ab-ghooreh), and olive oil shortly before serving. Wash and thoroughly dry fresh herbs so every bite stays bright and crisp.

Ingredients

مواد لازم

Servings Stepper

8 servings

Unit System

Prep ready: 0 of 6

6 to 8 small thin eggplants (usually called Mexican or Japanese eggplants)

3 cups apple cider vinegar (or white vinegar)

6 to 8 cloves garlic, minced or crushed

¼ cup fresh or dried aromatic herbs (tarragon, mint, and savory)

1 tablespoon salt

1 teaspoon crushed red pepper or black pepper (optional, for a little heat)

Step-by-Step Instructions

طرز تهیه

Boil the eggplants in vinegar: Wash the eggplants and leave the green stems on. In a medium pot, bring the vinegar and salt to a boil. Add the eggplants, cover with a lid, and let them boil for 5 minutes until slightly tender (don’t overcook or they’ll get mushy!). Remove the eggplants from the vinegar and let them cool down, saving the warm vinegar in the pot.

Slice and stuff: Cut a slit down the center of each eggplant lengthwise, making sure not to cut all the way through. Stuff the center of each eggplant generously with the minced garlic and aromatic herbs.

Pack tightly in jars: Place the stuffed eggplants horizontally next to each other in a clean glass jar or container. Note: they need to be tightly packed so that they do not open up, so make sure you use a container that has adequate room for all of them to fit tightly!

Pour vinegar and rest: Pour the warm vinegar from the pot over the eggplants so they are completely submerged. Seal the container tightly and set aside at room temperature for 10 days before serving.

Serve: Once ready, enjoy this torshi with your favorite rice stews, kebabs, or kotlets. It goes well with practically everything 🙂.

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