Shiraz Bademjan

A brinjal pickle recipe all the way from Iran. Sit back and enjoy.
Shiraz Bademjan Recipe by Chef Ranveer Brar

- 4

Cooking Time

-30 Min


- Medium

Preparation Time

- 10 Min



  • FOR Shiraz Bademjan
  • 150 ml Red Wine Vinegar
  • 100 ml Apple Vinegar
  • 100 gms Brown Sugar
  • 1 tsp Cumin Powder
  • 2 tsp Coriander Powder
  • 10 Garlic Cloves
  • 4 to 5 Small Fresh Red Chillies
  • 1 tsp Turmeric Powder
  • 3 Brinjal
  • To Taste Salt
  • 1 Red Bell Pepper
  • FOR Sauce
  • 1 Onion
  • 2 Walnut (Chopped)
  • 1/2 tsp Garlic (Finely Chopped)
  • 1 tsp Honey
  • to taste Salt
  • as required Olive Oil
  • FOR Garnish
  • Fresh Coriander
  • Fresh Mint
  • Pomegranate Seeds
  • Olive Oil


  1. 1

    Pour 150 ml red wine vinegar in a stock pot, add 100 ml apple vinegar, 50 gms of brown sugar, 1 tsp of cumin, coriander powder and let it boil.
  2. 2

    Add 5-6 crushed garlic cloves, fresh red chillies, 1 tsp of turmeric powder and stir.
  3. 3

    Wash and cut the brinjals in ½ inch thick roundels, add them in the stockpot add salt, red bell pepper, cover and cook.
  4. 4

    Transfer the cooked brinjal in a pickle jar and let it cool, cover the jar and keep aside for 2 days before serving.
  5. 5

    For Sauce, warm olive oil in the pan and add 1 sliced onion, 2 chopped walnuts, ½ tsp finely chopped garlic, 1 tsp honey, salt to taste and cook for few minutes.
  6. 6

    Add generous amounts of olive oil in the pan and blend it in the blender.
  7. 7

    For Serving, Garnish Shiraz Bedemjan with coriander, mint leaves, pour onion walnut sauce on Brinjal, add pomegranate seeds, pickled bell pepper, and fresh herbs and drizzle olive oil on top.
  8. 8

    Shiraz Bedemjan is ready to be served.
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