Bandari – Persian Pickled Vegetables
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 m. Eggplant (s)
- 3 tablespoon tomato paste (heaped )
- 4 large pickled cucumber (s) (jar, 680 ml, including the water and spices)
- 1 large carrot (s)
- 0.5 ½ cauliflower
- 3 shallot (s)
- 250 ml white vinegar (e.g. apple, lemon or white wine vinegar)
- 1 tablespoon salt
- 2 tablespoon vegetable stock, instant
- Salt and pepper
Print Recipe
Pin Recipe Instructions
- Clean all the vegetables as required, chop them roughly and put them in a saucepan with the cucumber water (including the herbs and spices it contains) and the vinegar. Cover and bring to the boil and simmer until the vegetables are soft. Then remove the lid and continue cooking until there is only a little liquid in the pot and the vegetables are very soft but not yet crumbling. Take the saucepan off the hob and stir in the tomato paste. This should bind the remaining liquid. Season with salt and pepper as needed.
- The bandari can be used as a dip or as a seasoning paste. You can also dip white bread in it or use it as a marinade for meat.
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