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Liteh Bademjan

Prep Time5 minutes
Cook Time3 minutes
Resting Time7 days
Course: Side Dish
Cuisine: iran

Ingredients

  • 1 kg Eggplants
  • 5 cloves Garlic large
  • 2 Hot fresh peppers
  • 4 Carrots
  • ½ tbsp Dried herbs such as mint, parsley, tarragon, and savory optional - 1/2 spoonful each
  • White vinegar

Pickled Spice:

  • 1 tbsp Coriander seed
  • 1 tbsp Angelica seed
  • ½ tbsp Tumeric
  • ½ tbsp Pepper
  • 1 tbsp Black seed
  • 1 tbsp salt

Instructions

  • Sauté the Persian hogweed and coriander seeds in a pan for 1 minute until they lose their raw aroma and taste. (This step is optional)
  • Either barbecue the eggplants or cut them into rondelles and boil them in vinegar for 1 minute.
  • Cut some fresh carrots and peppers and add them to the vinegar. Let them boil for one minute. You can grate carrots.
  • Add the crushed garlic.
  • Add salt, torshi spice, Persian hogweed, coriander seeds, black seeds, and dry herbs.
  • Turn the heat off. When the ingredients cool down, sieve them and separate the vinegar. Keep the vinegar for later.
  • Using a hand blender or a food processor, crush the ingredients. If you’ve already barbecued the eggplants, puree them separately using a blender and then mix them with the rest of the ingredients.
  • Pour everything into a jar and pour vinegar on them. Store the jar in a cool, dark place. After 1 week, the ingredients should have fully absorbed the taste of vinegar and your Torshi Liteh is ready to serve!

Notes

If eggplant seeds enter the vinegar as you’re boiling the eggplants, sieve the vinegar before pouring it into the jar.