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Torshi-e Makhloot Recipe


small eggplants, 1 kg (2.2 lbs)
very small cucumbers, 500 grams (1.1 lbs) (available from Iranian or middle-eastern stores)
small carrots, 500 grams (1.1 lbs)
small cauliflower, one
green beans, 250 grams (0.55 lbs)
small potatoes, 250 grams (0.55 lbs)
shallots (or small onions), 150 grams
small celery, one
green peppers, 250 grams (0.55 lbs)
herbs (parsley, coriander, mint, tarragon, basil), 250 grams (0.55 lbs)
white vinegar
black pepper


Wash eggplants and bake in the oven at medium temperature for about 15-20 minutes. Allow to cool, then peel skins away. Place in a strainer and add some salt. Leave overnight or for several hours until all water has left eggplants. Chop very finely, add some vinegar, and mix well.

Wash herbs and allow to dry completely. Chop very finely and add some vinegar. Wash cucumbers, carrots, cauliflower, green beans, potatoes, celery, and green peppers. Peel shallots (or onions), cucumbers, potatoes, and carrots. Chop all of them very finely. Add salt and spread on a piece of cloth. Leave overnight or for several hours.

Add everything to eggplants and herbs. Add some more vinegar, salt and black pepper, and mix well.

Store in a cool, dry place for 2-3 months. When removing eggplants from the jar, use a clean, oil-free spoon or fork.

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