Persian Liteh Pickles
Liṭeh pickle is one of the most popular pickles in Iran, crafted from a delightful combination of various vegetables and fruits. Its spicy and flavorful profile makes it a perfect condiment to accompany main dishes.
To prepare this delicious pickle, start by taking several long eggplants. Peel them and cut them in half. Place the eggplants in a pot over low heat, sprinkle with a little salt, and pour some vinegar on top. Allow the vinegar to come to a boil. Once boiling, let the eggplants cook for about twenty minutes. After cooking, chop the eggplants on a cutting board.
Next, prepare the pickling vegetables by finely chopping carrots, celery stalks, cabbage, cucumbers, green peppers, and a few cloves of garlic using a food processor. Combine these chopped vegetables with the eggplants and add the pickling spices, which include turmeric, salt, black cumin, ground coriander seeds, ground angelica seed, and ground cumin.
Then, incorporate dried herbs such as basil, mint, tarragon, and savory into the mixture, stirring well to combine. Gradually add one to two cups of vinegar until you achieve a relatively thick consistency. Transfer the prepared Liṭeh pickle into a clean, dry glass container and seal it tightly. Allow it to sit at room temperature for 24 hours.
Now your pickle is ready to enjoy! For better preservation, store it in the refrigerator. Liṭeh pickle can be made with either grilled eggplants or those cooked in vinegar.