½tbspDried herbs such as mint, parsley, tarragon, and savoryoptional - 1/2 spoonful each
White vinegar
Pickled Spice:
1tbspCoriander seed
1tbspAngelica seed
½tbspTumeric
½tbspPepper
1tbspBlack seed
1tbspsalt
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.