Simple and Quick Homemade Eggplant Pickle (Torshi Liteh) Recipe + Essential Tips and Golden Secrets

According to Saednews, Eggplant Letteh Pickle is one of the most delicious and popular traditional Iranian pickles. It is widely served alongside many meals thanks to its sour, spicy taste and the aroma of special spices.

In this cooking guide, we will walk you through a simple step-by-step homemade method for making eggplant letteh pickle, along with important tips on selecting ingredients, preparing the right spice mix, and proper storage so you can achieve a professional-quality pickle at home.

Ingredients for Eggplant Letteh Pickle

To prepare this traditional Iranian pickle, gather the following ingredients:

Herbs Used

Common aromatic herbs include savory, tarragon, coriander, chives, basil, and parsley, which give the pickle its unique fragrance and flavor.

Special Spice Mix

The traditional spice blend for this pickle is usually made from coriander seeds, black seeds (Nigella), and angelica seeds (Golpar), which play a key role in enhancing its taste.

How to Make Eggplant Letteh Pickle (Step by Step)

Step 1

Clean the aromatic herbs thoroughly, wash them, and let them dry completely in a colander. Then chop them and spread them on a clean cloth to remove all moisture. Any remaining water can cause mold in the pickle.

Step 2

Wash the eggplants and cut them into slices. You can either cook them first and then chop, or vice versa based on preference. Place chopped eggplants in a pot with salt, pickle spices, and some vinegar, and let them cook well until softened.

Step 3

At the same time, chop the cauliflower, wash it, and let it dry completely. Peel and finely grate the carrots. Peel and crush or grate the garlic.

Step 4

Wash the cucumbers, dry them completely, remove the ends, and grate them. Finely chop the hot green peppers. Mix cauliflower, garlic, carrots, cucumber, herbs, and peppers together in a large bowl.

Step 5

Once the eggplants are fully cooked, remove them from vinegar and mash them thoroughly using a masher. Add the mashed eggplants to the vegetable mixture and combine everything well so the flavors blend together.

Step 6

Transfer the mixture into completely clean and dry glass jars. Fill the jars with vinegar until all ingredients are fully covered. Seal tightly and refrigerate for 48 hours to allow the pickle to mature and develop its flavor.

Important Tips for Perfect Eggplant Letteh Pickle

• Drying ingredients properly: All vegetables and herbs must be completely dry before mixing to prevent spoilage.

• Using a grinder (optional): You may grind all vegetables using a meat grinder after washing and drying for a smoother texture.

• Salt balance: Salt not only affects taste but also helps prevent mold. For this amount, about 15 grams is standard.

• Adjusting spiciness: You can increase or decrease the amount of hot peppers according to taste.

Additional Notes

• Preparation time: about 40 minutes

• This recipe is suitable for approximately 6 servings

• Pickle becomes ready after about 48 hours in the refrigerator