Torshi Liteh - Persian Pickled Eggplant and Vegetables with Sibzamini Torshi (Sunchokes)

ترشی - Torshi (pickles) are a very common side dish in Persian cuisine, served alongside rice and khoresh, kebabs, and other traditional dishes. I've shared several of my favorite pickle recipes so far, including pickled eggplant and mixed vegetable pickles, among others. 

One of my favorites is لیته   (Liteh), a delicious combination of pickled eggplant, vegetables, and herbs. For this recipe, I'm thrilled to have finally found سیب زمینی ترشی - sibzamini torshi (pickling potato), also known as یارالماسی (yaralmasy). Sibzamini torshi, which is called sunchokes or Jerusalem artichokes, are members of the sunflower family. For further information, please check out the following link on sunchokes.

A few years ago, I asked my younger brother, who lives in Iran, to send me a picture of the sibzamini torshi, the kind cultivated there, because I didn't want to forget what they looked like. It wasn't until recently that, after leaving my dentist's office, I wandered into the Whole Foods Market across the street, and there, among the neat and organized fresh vegetables, was a small box of sunchokes. 

They resembled ginger roots closely, and they came in various shapes and sizes. I was so excited to have finally found what I had been searching for! I knew right away they would make a wonderful addition to torshi liteh, adding a subtle nutty flavor and a pleasant crunch.

 If you are unable to find sunchokes at your local market, simply leave them out, liteh is traditionally made without them anyway. For this recipe, you can use grilled eggplant instead of simmering it in vinegar. If using grilled eggplant, remove the skin, slice it, and mix it with the other ingredients. For the herbs, you can use fresh herbs if you prefer. I used dried herbs this time because I didn't have enough time to let the freshly washed ones dry completely.

Torshi Liteh

Ingredients

-5 medium eggplants, stemmed and sliced lengthwise (I didn't remove the skin, but you can if you prefer)
-4-5 sunchokes, peeled, cubed
-2 large carrots, peeled, cubed
-2 celery stalks, diced small
-1 small head of cauliflower, cut into small florets
-1 medium green bell pepper, cleaned, cubed
-5 garlic cloves, thinly sliced

-2 tablespoons dried tarragon
-2 tablespoons dried mint
-2 tablespoons dried savory
-2 tablespoons dried dill
-2 tablespoons dried basil

-1 tablespoon crushed golpar (angelica)
-1 tablespoon siah daneh (nigella seeds)
-1 tablespoon crushed tokhm-e geshniz (coriander seeds)
-1 teaspoon turmeric powder
-1 small whole dried red pepper, crushed (or more to taste)
-Salt
-White vinegar

Method:

1. In a non-reactive saucepan, combine 1 cup of vinegar and 1 cup of water. Bring to a boil over medium heat, then add the turmeric, eggplant, and 1 teaspoon of salt. Reduce the heat and simmer for 8-10 minutes.
2. Remove the eggplant and place it in a colander to drain.
3. In a large mixing bowl, combine the eggplant, sunchokes, carrots, celery, cauliflower, bell pepper, garlic, dried herbs, spices, and 3 teaspoons of salt. Mix well.
4. Pack the torshi into the clean, dry jars, pressing down firmly. Pour vinegar over the vegetables until about 1 inch from the top. Seal the jars tightly. 
5. Store in a cool, dark place to pickle for 10-12 days.

Enjoy!