Recipe for pickling eggplant and Mazandaran pomegranate in Iran
This delicious and fragrant pickle called eggplant and pomegranate pickle is a local food in Mazandaran, Iran, which is cooked as follows, and follow the cooking article of Koolleh magazine in the continuation of this article.
INGREDIENTS :
- Eggplant = 2 pcs
- Large sour pomegranate = 4 pcs
- Minced walnuts = 2 tablespoons
- Chopped vegetables (parsley, garlic leaves, local vegetables) = 1 cup
- Garlic = 5 cloves
INSTRUCTION :
Grill the eggplants and saute them
We dehydrate the pomegranates and beat the so-called waste so that the white pomegranate kernel breaks and becomes powder.
Chop the garlic with the vegetables
Mix all ingredients together and leave in the refrigerator to cool
Other points
If you can add one to two tablespoons of sour pomegranate paste or a tablespoon of sour pomegranate paste and half a glass of verjuice, be careful not to dilute it too much.
Another thing is that the amount of parsley should be more, ie the whole parsley should be equal to the sum of garlic leaves and cloves.