Torshi-e Bademjan-e Shekampor - Persian Stuffed Aubergine/Eggplant Pickles
Stuffed eggplant pickle is a popular dish in many cuisines, especially in regions like the Middle East and South Asia. It typically consists of small eggplants or aubergines that are cut and stuffed with a flavorful mixture before being preserved in a pickling solution.
Pickles are an essential part of Persian cuisine. You can find many different kinds of pickles on every Persian dinner table. Stuffed eggplant pickle is one of the delicious Iranian pickles that you can prepare and enjoy in all seasons.
Dalaar - Persian Green Salt
Dalaar is a salty Persian herbal paste, that’s often referred to as green salt. It comes from northern Iran and serves as a seasoning for different fruits, such as oranges, cucumbers and goje sabz (greengage). Since goje sabz season has begun, I thought it’s the perfect time to share my Dalaar recipe with you. It contains lots of salt, so that it can be stored in the fridge for quite a long time. I don’t know how long exactly, because it never lasts longer than 2 days. :D