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Stuffed Eggplant Pickle | @Rural_Cuisine



Watch the full video in the link below:

Torshi (pickled vegetables) is among the various types of appetizers in Iran. Stuffed eggplant Torshi (Torshi-e bademjan-e shekam por) is one of the Torshi types prepared in our region, and it takes a lot of attention and delicacy to make.
Because this Torshi has a highly appealing look and sparkles like a piece of art on the tablecloths, it is served during gatherings and festivities.
It is a delicious appetizer because it comprises various aromatic vegetables. Since the eggplant in this Torshi has been cooked, it can be consumed after one day.

🔵Ingredients:
9 Liters of White Vinegar
6 kg Eggplant
1.5 kg Herbs – Includes: Eryngium Planum Leaves (Balukappe), Tarragon, Satureja (Savory), Celery Leaves, Green Basil and Purple Basil and Mint
5 Medium Carrots
6 Small Garlic Heads
Chili Pepper as needed
6 Tablespoons of Salt
3 Tablespoons of Nigella Sativa (Black Cumin) Seeds
3 Tablespoons of Heracleum Persicum (Persian Hogweed) Powder

41 Comments

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