فارسی English
Select Language:
MENU
Share
Random Videos
Rhubarb stew (khoresht revas)
Saturday, March 31, 2012
Open Chicken Sandwich
Saturday, February 26, 2011
Chicken kabab barbecue style (Joojeh kabab)
Sunday, April 22, 2012
How to make Eggplant Pickles (torshi bademjan)
Download
Related Videos
use of Dry Herbs
Monday, April 02, 2012
Ingredients
  • 500g eggplant (3 big eggplants)
  • 4-5 garlic cloves
  • 3 cups vinegar
  • 1 teaspoon turmeric
  • 2 tablespoons salt
  • 1/4 cup sugar
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon cinnamon powder
  • 1 tablespoon dried mint, tarragon, oregano and fenugreek 
Directions
  • Wash the eggplants and cut them into medium pieces.
  • Place the eggplant pieces in a pot, add vinegar and bring to boil.
  • Add herbs,turmeric, salt, sugar, chili powder, and mix well.
  • Boil for 5 minutes on a medium heat, then turn off and leave aside to cool.
  • Now add garlic and mix.
  • Transfer the pickles to a jar or an airtight container and store in the pantry.
  • Now enjoy (nooshe jan).  
Tips

You can serve this pickle hot or cold.

You can make this pickle with grated eggplant too.   

Recipes
Cooking Tips
To have a spreadable butter for your sandwiches, keep the butter in room temperature for 1 Hour, or place it in the microwave oven for 15 to 20 seconds. Times vary depending on the amount of butter you need.
Pomegranate seeds will not freeze, so you can store them in the freezer and they will remain fresh.
View All Tips
© 2019 All Rights Reserved To the Mehmane Sofreh Farzi Co.
Powered by Golgraphic