I grew up eating torshi with almost every meal. In our home, no table felt complete without a small dish of these tangy, colorful pickles to brighten the flavors of food. I make pickles all the time, and I have several jars of torshi stored away in a cool place. Over the years, I've become an avid pickle maker myself, and several jars of torshi are always stored away in a cool corner of my kitchen.
Of all the different varieties, torshi-e bademjan (pickled eggplant) holds a special place in my heart. My mother was a passionate torshi maker. Every time she visited me, one of the very first things she would do was make her famous ترشی بادمجان (pickled eggplant). She believed eating torshi not only enhanced the flavor of food but also offered many health benefits.
My mother's pickled eggplant recipe remains one of my favorites. It's simple, and unlike other Persian pickles, it doesn't take weeks or months to ferment. In just a couple of days, it's ready to be enjoyed alongside your favorite meal.
Torshi Bademjan - Quick Pickled Eggplant
Ingredients
-5 small eggplants, rinsed and dried (no need to peel, make a long cut on the side of each)
-5-7 garlic cloves, peeled and halved
1/2 teaspoon turmeric (optional)
-2-3 tablespoons salt
-2-3 small dried red hot peppers
-1 teaspoon angelica powder (golpar)
-1 teaspoon nigella seeds (siah-daneh)
-1 teaspoon coriander seeds (tokhm-e geshneez)
-1 tablespoon dried dill
-1 tablespoon dried mint
-1 tablespoon dried tarragon
-White vinegar
Method:
Torshi Bademjan - Quick Pickled Eggplant
Ingredients
-5 small eggplants, rinsed and dried (no need to peel, make a long cut on the side of each)
-5-7 garlic cloves, peeled and halved
1/2 teaspoon turmeric (optional)
-2-3 tablespoons salt
-2-3 small dried red hot peppers
-1 teaspoon angelica powder (golpar)
-1 teaspoon nigella seeds (siah-daneh)
-1 teaspoon coriander seeds (tokhm-e geshneez)
-1 tablespoon dried dill
-1 tablespoon dried mint
-1 tablespoon dried tarragon
-White vinegar
- In a small bowl, mix all the dried herbs and spices together.
- Stuff each eggplant with a few pieces of garlic and some of the dried herb-spice mixture.
- In a large, heavy-bottomed pot, combine 2 cups of vinegar and 1 cup of water. Bring to a gentle simmer over medium-low heat.
- Arrange the stuffed eggplants in the pot. Sprinkle any remaining spice mixture on top, cover, and simmer for 30-40 minutes, or until the eggplants are tender.
- Allow them to cool completely, then transfer them to clean glass jars. Add more vinegar or salt if needed.
- Store in a cool place. Your torshi-e bademjan will be ready to enjoy after 2-3 days.