▶ Watch the original on InstagramFrom @dokhtarane.darya on Instagram
Persian Bandari Pickle with Eggplant
@dokhtarane.darya · Persian
This video provides a detailed recipe for a delicious Persian Bandari pickle, emphasizing finely chopped ingredients and the importance of eggplant for a richer taste.
Ingredients
- Cauliflower: 1 kg
- Green Cucumber: 1 kg
- Carrot: 1 kg
- Eggplant: 1 kg
- Garlic: 1 whole head, finely grated
- Hot Pepper: a handful
- Nigella Seeds (semi-crushed): 3 tbsp
- Roasted & Ground Coriander: 5 tbsp
- Red Pepper: 1 tbsp
- Turmeric: 2 tbsp
- Salt: 2 tbsp (to taste)
- Tomato Paste: 1-1.5 tbsp per kg of ingredients
- Vinegar: as needed
Steps
- 1.Finely chop all ingredients.
- 2.Boil eggplant for approximately 5 minutes until soft.
- 3.Add remaining ingredients to the pot with eggplant and cook for about 2 minutes. Turn off the heat immediately; do not let it boil until ingredients soften.
- 4.Add tomato paste and vinegar as per measurements.
- 5.Store in the refrigerator for two days before serving.
The video and its content belong to @dokhtarane.darya. This card was created by ReelSave's AI from the public Instagram post, and may contain mistakes — check the original video. Creator? Ask us to remove this card
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