Fancy a truly delicious North Iranian chutney? You’re lucky to have this basic tasty Torshi recipe. Naz Khaton is one of the tasty condiments originally served in the north of Iran.
This Persian food is very popular in Mazandaran and Gilan province and it usually accompanies Shami Kabab, chicken, and Adas polo.
The instruction is easy to remember and you’ll love the flavor.
To be mentioned that Naz Khatun is rich in vitamins and minerals including A, B, C, E, magnesium, calcium, Potassium, Folate, Iron, phosphorous, Omega-3, etc. Therefore it boosts the mood and helps the depression.
Ingredients:
- 6 Eggplants
- 5 cloves garlic
- 1 bunch of fresh cinnamon basil (Reyhan)
- 1 tablespoon dried mint (Nana)
- 1 bunch of fresh coriander (Geshneez)
- 1 half glass of verjuice
- Salt and pepper as much as required
How It Is Cooked?
# Wash the eggplants carefully, then grill or barbecue them. In case neither was available, try baking the eggplants in the oven. Let them become cooler and then peel. Crush them properly and make them smooth.
# Add the chopped coriander, basil and crushed garlic to the eggplants. Then grind the dried mint and put it into the complex. Finally sprinkle the salt, pepper and verjuice.
# Your mouth-watering Torshi is ready now. You can reserve a few walnuts for a garnish if you like.
Kuku Bademjan: the Story of a Magic Eggplant
