Persian•gourmet
Persian Pickled Eggplant with Pomegranate (torshi bademjan ba anar)
Persians love their pickled vegetables and this pickled eggplant with pomegranate (torshi bademjan ba anar) is thick, incredibly delicious and super easy to make.
- Prep time
- 20 min
- Cook time
- 30 min
- Yield
- 16 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 Italian eggplants (halved and cut into 1/2-inch pieces)
- 2 cup white wine vinegar
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 3 garlic cloves (chopped)
- 1 cup pomegranate concentrate
- 1/2 cup carrots (halved and cut into small pieces)
- 1 cup cauliflower (chopped into small pieces)
- 1/2 tsp dried fenugreek
- 3/4 tsp dried tarragon
- 1 1/2 tsp dried mint
Instructions
- 1
In a small pot over medium heat combine eggplant, garlic, vinegar, pomegranate concentrate, salt and pepper.
- 2
Bring mixture to a boil and continue boiling for 20 more minutes.
- 3
Remove from heat and stir in remaining vegetables and herbs.
- 4
Divide mixture into jars. If you are canning your pickles, click here for hot water canning instructions. Store in a dark cool place. Pickles will be ready in 2-3 weeks.
- 5
If you are not canning, let jars reach room temperature, seal and place in the refrigerator.
- 6
Pickles will be ready in 2-3 weeks.