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Torshi Bademjan Recipe | Persian Pickled Eggplant

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Torshi Bademjan is one of the most popular Iranian pickles, which is made with a variety of ingredients. 

Pickling custom has been popular in Iran since ancient times. As the autumn season approaches, the table of pickles has been set up in every house.

This custom is not very old, but it still exists, and making colourful pickles still gives some people the feeling of travelling to old times and grandma’s house.

Eggplant is known as the king of vegetables because of its many properties, and it plays a role in relieving pain, eliminating anemia and protecting against cancer. 

It is also widely used in cooking because of its delicacy and unique taste, and as we mentioned in the previous articles, there are different types of pickled eggplant.

For example, pickled stuffed eggplant, simple pickled eggplant, torshi liteh, etc. 

To see the full and step-by-step tutorial on how to make pickled stuffed eggplant (torshi ), stay tuned to the Cookery Magazine website.

Torshi bademjan is one of the delicious and popular Iranian pickles, which is usually served with dishes such as abgoosht, Lubia PoloEstamboliDami-gojeh, etc.

Ingredients for making Torshi Bademjan

Japanese eggplant1 kg
Chili pepper2 pcs
Garli6 cloves
Tarragon and Savory1 medium batch
Carrot3 pcs
Salt and vinegarAs much as needed

ā—The better aroma of pickles

Local vegetables in the north of the country can create a very pleasant aroma in pickled eggplant. The most important of these vegetables can be mentionedĀ Blue eryngoĀ andĀ Mentha pulegium. You can use these vegetables fresh or dried.

Recipe for making Torshi Bademjan

The first step

eggplant

To prepare delicious stuffed eggplant, first, we remove the stem of the eggplants.

Note that we should not remove the entire caps of the eggplants; we should only remove the extra top part of them.

how to cut eggplant stem

The second step

At this stage, we wash the eggplants well and then put them in a colander to drain their excess water.

Next, open the body (flesh) of the eggplants with a sharp knife, then put them in a suitable pot.

The third step

Now, add enough vinegar to the pot to cover the eggplants. Next, we put the pot on the heat and let the vinegar start to boil. After 5 to 10 minutes, remove the pot from the heat.

The fourth step

At this step, we take the eggplants out of the vinegar and put them in a colander to remove the excess vinegar, and you can put them on a napkin or towel to dry the eggplants faster. Next, we chop the garlic, carrots, and chili peppers into small pieces and put them in a suitable bowl.

Torshi bademjan Persian stuffed eggplant

The fifth step

Now, finely chop the tarragon and savory and add it to the bowl along with some salt and, if desired, turmeric, and mix the ingredients well until their texture is uniform. Next, we fill the inside and body parts of the eggplants with a mixture of ingredients.

The sixth step

After placing the ingredients, we could sew or roll up the flesh of the eggplants and then put them together in a suitable container.

Next, we add enough vinegar that the level of the vinegar is a fingertip higher than the level of the eggplants.

The seventh stage

If we want to reduce the Sour and tart with the pungent smell of the pickle’s vinegar, we can fill half of the container with vinegar and the rest with cold boiled water.

Next, we close the lid of the container tightly and put it in a dry and cool place for 30 days until the pickle is ready.

The eighth stage

Torshi bademjan

The important thing about pickled eggplant is that the eggplant absorbs the vinegar, and for this reason, after a week, we should open the lid of the container and add some vinegar to cover the eggplants.

bademjan shekam por
Eggplant1 Kg
Garlic250 grams
Pickled vegetables100 grams
Grape vinegar5 liters
Green peppers4 pcs
Angelica and Nigella sativaAs much as needed
SaltAs much as needed
Sweet-and-sour pomegranate paste1 cup
BarberryĀ½ a cup

If you want to increase or decrease the amount of pickle, just multiply or divide the amount of ingredients.

You need about 30 minutes to make this pickle, so get started right away.

The first step

First we separate the green part of the eggplants and wash them well until they are completely clean.

Then we chop them into cubes or any other desired shape with the skin and keep them aside, it is recommended not to dice the eggplants too finely and tiny.

The second step

Then we cut the garlic and pepper separately and set aside.

If you don’t want your pickle to be too spicy, you can chop half of the peppers and don’t chop the rest and throw them into the pickle jar in a healthy way.

The third stage

Put the chopped eggplants in a mixture of boiling water, vinegar and salt for 10 to 15 minutes until they are half cooked. Then put the eggplants in a colander and let them drain well.

At this stage, after the eggplants are drained, pour the pomegranate paste along with the dry barberries on them.

ā— Make sure that you pour vinegar as much as you pour water. Then we put the chopped peppers in the pot until it boils for about 15 minutes with a high flame and becomes a little soft.

Iranian Torshi bademjan

The fourth step

At the end, we remove the boiled vinegar from the heat and after it cools down, pass it through a strainer to collect the pepper and eggplant eggs from inside.

The fifth step

Arrange a row of cooked eggplants in a glass container and then pour aromatic herbs, pepper, black seeds, angelica and chopped garlic on it.

Then put another layer of eggplant in the container and pour the other ingredients on it and repeat this process in layers until the container is full.

The sixth step

After filling the ingredients in the glass jar or container, pour the mixture of water, salt and vinegar that we passed through the strainer into the container so that it covers the ingredients well.
Close the container tightly and give the pickle time to ripen for a week in a cool place without humidity.

Golden tips for having the best Torshi Bademjan

  • Pomegranate paste is absorbed by pickle after some time. Whenever you feel that the pomegranate paste is reduced, you can add diluted pomegranate paste again.
  • When buying eggplants, be sure to choose shiny, elongated and heavy ones.
  • Be careful that the eggplant is not injured. When buying eggplant, pay attention that the longer the eggplant cap is, the sweeter it is.
  • The smaller the eggplants, the tastier your pickle will be; Because these eggplants do not have eggs and make the pickle more delicious.
  • There are different types of vinegars and the best type of vinegar for making pickles is grape vinegar. The color of grape vinegar is red and it has a milder taste than white vinegar.
Shiraz eggplant pickle torshi bademjan
  • Be sure to store the pickle in a cool place away from sunlight and preferably in the refrigerator.
  • Pour the pickle in a glass container. The container you intend for pickling must be completely clean and dry. Otherwise, the pickle will mold. Close the container tightly so that air does not leak. If there is air, the pickle will spoil.
  • The best containers for storing torshi bademjan or any other pickles are glass containers. In glass containers, you can store pickles for a longer time without changing color.
  • So that your Persian Pickled Eggplant does not spoil quickly, as soon as you open the lid of the pickle container, it is better to keep it in the refrigerator. Keeping pickles in a cold environment makes them last longer.

Conclusion

In conclusion, Persian eggplant pickle, known as Torshi Bademjan, is a truly remarkable condiment that showcases the rich and diverse flavors of Iranian cuisine.

With its combination of tangy, smoky, and savory notes, this pickle adds a burst of complexity to any dish it accompanies.

Torshi Bademjan Recipe | Persian Pickled Eggplant

Recipe by Fatemeh BanialiCourse: AppetizersCuisine: Persian FoodDifficulty: Easy
Servings

4

servings
Prep time

45

minutes
Cooking time
Calories

_______

kcal

Torshi Bademjan is a traditional Iranian dish that holds a special place in Persian culinary heritage. It’s a type of torshi, which translates to pickled vegetables, and Bademjan refers to eggplant.

Ingredients

  • Japanese eggplant, 1 kg

  • Chili pepper, 2 pcs

  • Garli, 6 cloves

  • Tarragon and Savory, 1 medium batch

  • Carrot, 3 pcs

  • Salt and vinegar, As much as needed

Directions

  • The first step
    To prepare delicious stuffed eggplant, first, we remove the stem of the eggplants. Note that we should not remove the entire caps of the eggplants; we should only remove the extra top part of them.
  • The second step
    At this stage, we wash the eggplants well and then put them in a colander to drain their excess water.
    Next, open the body (flesh) of the eggplants with a sharp knife, then put them in a suitable pot.
  • The third step
    Now, add enough vinegar to the pot to cover the eggplants. Next, we put the pot on the heat and let the vinegar start to boil. After 5 to 10 minutes, remove the pot from the heat.
  • The fourth step
    At this step, we take the eggplants out of the vinegar and put them in a colander to remove the excess vinegar, and you can put them on a napkin or towel to dry the eggplants faster. Next, we chop the garlic, carrots, and chili peppers into small pieces and put them in a suitable bowl.
  • The fifth step
    Now, finely chop the tarragon and savory and add it to the bowl along with some salt and, if desired, turmeric, and mix the ingredients well until their texture is uniform. Next, we fill the inside and body parts of the eggplants with a mixture of ingredients.
  • The sixth step
    After placing the ingredients, we could sew or roll up the flesh of the eggplants and then put them together in a suitable container.
    Next, we add enough vinegar that the level of the vinegar is a fingertip higher than the level of the eggplants.
  • The seventh stage
    If we want to reduce the Sour and tart with the pungent smell of the pickle’s vinegar, we can fill half of the container with vinegar and the rest with cold boiled water.
    Next, we close the lid of the container tightly and put it in a dry and cool place for 30 days until the pickle is ready.
  • The eighth stage
    The important thing about pickled eggplant is that the eggplant absorbs the vinegar, and for this reason, after a week, we should open the lid of the container and add some vinegar to cover the eggplants.

Notes

  • Pomegranate paste is absorbed by pickle after some time. Whenever you feel that the pomegranate paste is reduced, you can add diluted pomegranate paste again.
  • When buying eggplants, be sure to choose shiny, elongated and heavy ones.
  • Be careful that the eggplant is not injured. When buying eggplant, pay attention that the longer the eggplant cap is, the sweeter it is.
  • The smaller the eggplants, the tastier your pickle will be; Because these eggplants do not have eggs and make the pickle more delicious.
  • There are different types of vinegars and the best type of vinegar for making pickles is grape vinegar. The color of grape vinegar is red and it has a milder taste than white vinegar.
  • Be sure to store the pickle in a cool place away from sunlight and preferably in the refrigerator.
  • Pour the pickle in a glass container. The container you intend for pickling must be completely clean and dry. Otherwise, the pickle will mold. Close the container tightly so that air does not leak. If there is air, the pickle will spoil.
  • The best containers for storing torshi bademjan or any other pickles are glass containers. In glass containers, you can store pickles for a longer time without changing color.
  • So that your Persian Pickled Eggplant does not spoil quickly, as soon as you open the lid of the pickle container, it is better to keep it in the refrigerator. Keeping pickles in a cold environment makes them last longer.

Frequently Asked Questions about persian pickled eggplant

Is Torshi Bademjan suitable for vegetarians and vegans?

Yes, Torshi Bademjan is a vegetarian and vegan-friendly dish. The main ingredients are eggplants, vinegar, garlic, and spices, making it a plant-based delight that aligns with different dietary preferences.

Can Torshi Bademjan be served with dishes other than Persian cuisine?

Absolutely! Torshi Bademjan’s versatility makes it a delightful accompaniment to various dishes. Try it with grilled meats, salads, or even as a flavorful topping for sandwiches. Let your culinary creativity shine!

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