Shiraz Bademjan

Iranian or Persian cuisine has a place for a variety of spicy and delicious side dishes. Chef Ranveer Brar shares a recipe for a popular side dish Shiraz Bademjan, a brinjal pickle. This brinjal pickle covered with walnut sauce is lip-smackingly good.
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Serves

2

Cooking Time

30 Min

Meal Type

DIPS

Preparation Time

10 Min

Difficulty

Medium

INGREDIENTS

  • For shiraz bademjan
  • 150 ml red wine vinegar
  • 100 ml apple vinegar
  • 100 gm 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
  • salt
  • olive oil
  • For garnish
  • fresh coriander
  • fresh mint
  • pomegranate seeds
  • olive oil

PREPARATION

  1. 1

    In a pan, add red wine vinegar, apple vinegar, brown sugar, cumin powder, coriander powder, garlic cloves.
  2. 2

    Add crushed red chilli, turmeric powder and mix it well.
  3. 3

    Add the chopped brinjals, salt as per taste, red bell pepper and let it cook.
  4. 4

    Add the pickle in a container and leave it for 2 days.
  5. 5

    In a heated pan, add olive oil, chopped onions, walnuts, garlic and cook it for 2 - 3 minutes.
  6. 6

    Add salt as per taste, honey and toss it.
  7. 7

    Add olive oil and mix.
  8. 8

    Add the mixture in a blender and prepare a paste.
  9. 9

    Garnish the pickle with herbs, pomegranate seeds, pickled bell pepper, olive oil and serve with walnut sauce.
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