Other savoury dishes
Torshi Liteh
ترشی لیته
Also called: Eggplant Liteh
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 30 min (Estimated)
- Plan ahead
- 2 h
- Makes
- 4 servings (Estimated)
- Kind
- Other savoury dishes
- Where it is eaten
- Eaten across Iran
- Serving
- 50 g
Cooking time is not documented in the source, so it is not shown.
Ingredients
Quantities below make about 4 servings (Estimated)
- eggplant 800 g
- dried herbs 60 g
- garlic 100 g
- vinegar 60 mL
- spices 10 g
Quantities and nutrition on this page are estimates unless the source gives measured values.
Plan ahead. Grill or cook the eggplants, then cool and drain them completely
Method
Grill or boil the eggplants, peel them, and squeeze out the excess liquid.
Mash the eggplant thoroughly with a knife or masher.
Add the dried herbs, grated garlic, spices, and salt.
Work in the vinegar gradually until the mixture reaches a spoonable consistency.
Pack into clean jars, top with vinegar, and seal.
Keep in a cool place for at least two to three weeks to mature.
Cook's notes
Drain the eggplant thoroughly and always keep a layer of vinegar over the pickle to prevent mold; use a dry spoon.
Background
Torshi Liteh is one of the most common Iranian home pickles, typically made in late autumn as part of putting up preserves for the winter.
Nutrition
| Energy | 35 kcal |
|---|---|
| Protein | 1 g |
| Fat | 1 g |
| Carbohydrate | 6 g |
Where this comes from
Official documentation strongly supports the dish or geographic attribution, but all recipe fields are not traceable to one dish-specific official recipe page.
Record: IR0686 · Evidence: B (Officially supported)
Open the source page https://visitiran.ir/fa/type/persian-foods