Feb 21, 2012

Torsh-e Liteh (Eggplant and Herb Pickle)

Serve this tart, herbaceous eggplant pickle with Persian rice dishes and stews. This recipe first appeared in our March 2012 issue, with Anissa Helou's story The Land of Bread and Spice.

Credit: Todd Coleman

MAKES 1 1/2 CUPS

Ingredients

1 ¼ lb. Japanese eggplant, peeled and halved lengthwise
Kosher salt, to taste
¾ cup apple cider vinegar
½ tsp. ground turmeric
½ tsp. ground coriander
½ tsp. caraway seeds
2 cloves garlic, minced
1 tbsp. chopped tarragon
1 tbsp. finely chopped parsley
1 tbsp. finely chopped cilantro
1½ tsp. dried mint

Instructions

Sprinkle eggplants heavily with salt, and place on a wire rack set over paper towels; let drain for 20 minutes. Roughly chop eggplants; add to a 4-qt. saucepan along with ½ cup vinegar, turmeric, coriander, caraway, garlic, and ½ cup plus 2 tbsp. water. Bring to a simmer over medium heat; cook until tender, about 20 minutes. Meanwhile, combine remaining vinegar, tarragon, parsley, cilantro, and mint in a bowl. Stir herb mixture into eggplant mixture; transfer to a bowl. Chill.

This article was first published in Saveur in Issue #145

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Ratings & Reviews (2)

by rnelson on 2012-04-24

Gross. Threw out. (maybe a lack of familiarity with the flavour profile [seems to be a lot of TART in persian cooking] but am very familiar with Lebanese/Turkish cooking and this was WEIRD)

by JOCKOJO on 2012-06-10

Torshi-e Lith is the correct name.

You normally pair each Torshi with certain dishes. Pickles can be served and eaten on their own, but a torshi is best when paired with it's companion dish. Torshi-e Liteh is not something that I just eat by itself.

This recipe must be a regional variation with heavy emphasis on the eggplant. The recipe I am familiar with uses quite a bit of parsley, both Italian flat-leaf and ruffled. Also, you should leave the Torshi on the counter for a few weeks before using.

I have a few jars of Torshi-e Liteh that are 10 years old. They get better with age.

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