Authentic Persian Eggplant Pickle Recipe – Torshi Liteh Made Easy

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The Persian Eggplant Pickle Recipe, widely known as Torshi Liteh, is a beloved Iranian delicacy that adds zest to every meal. This delicious pickle is made from grilled eggplants, aromatic herbs, and flavorful vegetables, preserved in vinegar. Unlike seasonal pickles, this traditional recipe is enjoyed all year round and pairs perfectly with rice dishes, kababs, or even flatbreads.

In this comprehensive guide, we’ll walk you through how to make Persian Eggplant Pickle Recipe from scratch. Whether you’re a beginner or a seasoned cook, you’ll find this method reliable and deeply satisfying. Let’s dive in!

Table of Contents

Ingredients (Serves 1 Medium Jar)

Here’s what you’ll need to prepare one medium-sized jar of this Persian Eggplant Pickle Recipe:

Ingredient	Amount
Grilled eggplants	500 grams
Mixed pickling herbs (pennyroyal, savory, tarragon, coriander, parsley)	300 grams total (60g each)
Carrots	2 medium
Garlic cloves	3
Colorful bell peppers	2
White cabbage	¼ medium head
White vinegar	500 ml
Salt & turmeric	To taste

Instructions

Follow these simple but essential steps to ensure your Persian Eggplant Pickle Recipe comes out perfect.

Step 1: Prepare the Eggplants

Wash the eggplants and drain well in a colander. Trim off the tops, pat dry with a clean towel to remove excess moisture, and prepare for roasting.

Step 2: Grill the Eggplants

Grill over open flame for a smoky flavor, or use an oven for convenience. Peel off the skin once cooked. This step is crucial to achieving the authentic taste of Torshi Liteh.

Step 3: Process Garlic and Eggplants

Peel and wash the garlic. Use a food processor to blend garlic and grilled eggplant into a smooth puree. This forms the flavor base of the Persian Eggplant Pickle Recipe.

Step 4: Prepare the Herbs

Clean and trim the pickling herbs: pennyroyal, savory, tarragon, coriander, and parsley. Use equal quantities for balance.

Step 5: Wash and Dry Herbs

Soak herbs briefly in cold water, rinse, and place on a towel to air dry. Ensure complete dryness to prevent mold during fermentation.

Step 6: Prep Carrots

Peel and dice the carrots into small cubes. This adds texture and a slight sweetness to the mix.

Step 7: Prep Bell Peppers

Remove the seeds and tops of the bell peppers. Finely dice them into small, uniform pieces to blend seamlessly with the other ingredients.

Step 8: Mix All Vegetables

Chop the cabbage finely. In a large mixing bowl, combine cabbage, carrots, and bell peppers with the eggplant-garlic puree.

Step 9: Season and Add Herbs

Chop the herbs finely and mix them into the bowl. Sprinkle turmeric and salt evenly across the mixture. Stir thoroughly until well combined.

Step 10: Jar the Pickle

Sterilize a glass jar and ensure it’s dry. Fill with the pickle mixture, leaving a small gap at the top to allow for vinegar expansion.

Step 11: Pour Vinegar and Store

Add enough vinegar to cover the top of the pickle by one finger-width. Seal the jar tightly and refrigerate for at least one week before use

Tips & Tricks for a Perfect Persian Eggplant Pickle Recipe

Dry everything: Moisture is the main cause of mold in pickles. Pat every ingredient dry.
Taste-test eggplants: Bitter eggplants can ruin the flavor. Sample a piece before blending.
Add spice: For a spicy kick, mix in chopped red chilies or a pinch of cayenne pepper.
Mix textures: For variety, try grating some of the carrots or peppers.
Use fresh vinegar: Old or reused vinegar can affect the flavor and safety of the pickle.

How to Avoid Mold in Torshi Liteh

To preserve your Persian Eggplant Pickle Recipe for months:

Ensure all ingredients are dry.
Use clean, dry jars with tight-fitting lids.
Always refrigerate the pickle after preparation.

How to Choose the Right Eggplants

Select firm, fresh eggplants with shiny skins. Avoid ones with brown spots or too many seeds. Before using, slice a small portion and taste to ensure it’s not bitter.

Spicy Variation: Fiery Persian Eggplant Pickle Recipe

If you love spicy food, add a few dried or fresh red chilies to your Persian Eggplant Pickle Recipe. This not only intensifies the flavor but also gives your pickle a vibrant, eye-catching color and aroma.