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Persian Eggplant Torshi Recipe

Introducing the Persian Eggplant Torshi recipe! Torshi is a traditional Iranian condiment made by pickling various vegetables. This particular recipe features eggplants, creating a delightful and tangy side dish that complements a variety of meals.

The combination of eggplants, vinegar, and aromatic spices gives this torshi a unique and flavorful profile. Follow along for a step-by-step guide to creating this delicious Persian dish that will surely add a burst of flavor to your table.

Persian Eggplant Torshi Recipe

Persian Eggplant Torshi Recipe

Certainly! Here’s a simple recipe for Persian Eggplant Torshi:


  • 2 large eggplants
  • 1 cup white vinegar
  • 1 cup water
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon dried mint
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon black pepper
  • Olive oil (for frying)



Prepare the Eggplants:

  • Wash and peel the eggplants.
  • Cut them into 1-inch cubes or thin slices.

Fry the Eggplants:

  • Heat olive oil in a pan over medium heat.
  • Fry the eggplant pieces until they are golden brown and cooked through. Place them on a paper towel to absorb excess oil.

Prepare the Pickling Solution:

  • In a saucepan, combine white vinegar, water, minced garlic, salt, sugar, dried mint, coriander seeds, cumin seeds, turmeric, and black pepper.
  • Bring the mixture to a boil, then reduce the heat and let it simmer for about 5 minutes.

Combine and Pickle:

  • Place the fried eggplants in a clean, sterilized jar.
  • Pour the hot pickling solution over the eggplants, making sure they are completely covered.
  • Let the mixture cool to room temperature.

Seal and Store:

  • Seal the jar tightly and store it in the refrigerator for at least a week before consuming to allow the flavors to meld.


  • Once the torshi is ready, serve it as a flavorful accompaniment to rice dishes, kebabs, or any meal of your choice.

Enjoy your homemade Persian Eggplant Torshi!

Persian Eggplant Torshi Recipe

Frequently Asked Questions Persian Eggplant Torshi Recipe

Q1: What is Torshi?

A1: Torshi is a traditional Persian condiment made by pickling various vegetables in a seasoned vinegar solution. It adds a tangy and flavorful element to meals.

Q2: Can I use any type of eggplant for this recipe?

A2: Yes, you can use any variety of eggplant for Persian Eggplant Torshi. Choose fresh and firm eggplants for the best results.

Q3: How long does it take for the torshi to be ready to eat?

A3: It’s recommended to let the torshi sit in the refrigerator for at least a week before consuming to allow the flavors to develop. However, you can taste it along the way and adjust the pickling time based on your preference.

Q4: Can I adjust the level of spiciness in the torshi?

A4: Absolutely! You can customize the spiciness by adjusting the amount of black pepper or even adding chili flakes to the pickling solution according to your taste.

Q5: How should I store the torshi?

A5: Store the torshi in a sealed jar in the refrigerator. Make sure the jar is clean and sterilized before adding the pickled eggplants.

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