Pickled Red Cabbage and Pomegranate, a special seasoning of Naser al-Din Shah
Historians say that Naser al-Din Shah Qajar greatly loved the mixed pickles of cauliflower andpomegranateand the court chefs prepared this condiment with great attention and skill, serving it as a side dish with main courses. Naser al-Din Shah’s beloved pickle is made from a mix ofcauliflowerwith pomegranate seeds, beets, red cabbage, garlic, aromatic herbs, and more. It is very tasty and looks great due to its colorful vegetables. If you would like to easily make this delicious pickle at home during the autumn season, when the market for various pickles is vibrant, read this part ofSelMagzfor more information.
Ingredients for Making Mixed Cauliflower and Pomegranate Pickle
| Required Ingredients | Amount Needed |
| Cauliflower | 1 piece |
| Half of 1 piece | 5 pieces |
| 150 grams | 2 pieces |
| 1.5 liters | 2 pieces |
| 5 pieces | 3 pieces |
| 4 cloves | 4 pieces |
| Salt, | Pepper |
| Black | As Needed |
| Coriander Seeds | and Black Seed |
| As Needed | How to Prepare Different Red Cabbage Pickle |
| Chop the cauliflowers finely and wash them. | Chop the red cabbage finely and wash it. |
| Wash the carrots, garlic, pickling peppers, and all the vegetables.After removing excess water, spread the vegetables on a clean cloth to dry completely.Peel the eggplants and cut them into cubes. | Put the chopped eggplants in a pot with a cup of |
| vinegarand put it on the stove until it starts boiling.After boiling, turn off the heat for 5 minutes to let the | eggplants |
cool down.
- Put the chopped red cabbage in a bowl and add some salt and the juice of two lemons, stirring to prevent it from discoloring.
- Next, chop the carrots, garlic, and pickling peppers, and mix them with the cabbage.
- Peel and grate the raw beet and add it to the mixture.
- Add the boiled eggplant and vinegar mixture along with pomegranate seeds, chopped herbs, salt, black pepper, coriander seeds, and
- black seed.
- Add vinegar to the mixture until it covers the ingredients.Pour the pickle into clean, dry jars and seal tightly.Enjoy the pickle after one week.
- Important NotesUse fresh and high-quality vegetables and ingredients for making the pickle.To prevent the pickle from molding, place all washed ingredients in a strainer to drain excess water, then spread them on a clean cloth in a suitable place away from dust and other contaminants to dry completely.
- Spices can have disinfecting properties; adding someherbsto the pickle may help prevent it from molding.
- Store the pickle in a glass container. The jar for the pickle should be completely clean and dry to avoid spoilage.
- The lid of the jar should not be rusty or dented.
- Seal the jar tightly to keep air out and prevent spoilage.For better results, use dark glass containers for the pickle to maintain its flavor and aroma over time.Store the pickle jars in a dry, cool area away from
- sunlight
- Keep the jars of pickles in a safe place.
- When using the pickle, use a clean, dry spoon to serve it from the main jar.
Cauliflower and Pomegranate Pickle
- Mixed Cauliflower and Pomegranate Pickle
- Red Cabbage and Pomegranate Pickle
- How to Make Red Cabbage and Pomegranate PickleRed Cabbage and Pomegranate PickleBenefits of Pomegranate
- Benefits of Cauliflower
Benefits of Pepper - Benefits of Coriander
- Benefits of Vinegar
- Benefits of EggplantBenefits of Red CabbageBenefits of Black Seed
- Benefits of Spices
