Eggplant pickle (Torshi bademjan) from Salamati: Hamed's Persian Kitchen (page 183) by Hamed Allahyari

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Stuffed meatballs (Koofteh tabrizi); Sweet and sour kebab (Kabab torsh); Lamb shank and chickpea hotpot (Abgoosht); Lentil pilaf (Adas polow); Barberry pilaf (Zereshk polow)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Allow to pickle for 2 weeks.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.