The garlicky fermented red cabbage pickle recipe I’m sharing with you today makes very crunchy and deliciously tangy pickles. Who doesn’t like a bit of crunch in their salad, wrap or sandwich? I definitely do and always have a few jars of crunchy pickles around but this one is a very recent addition to my pantry.
I always pickle shredded cabbage in vinegar with lots of chillies and garlic. A couple of months ago I decided to experiment with the brining method that I always use for making Iranian fermented mixed vegetable pickles (shoor). The pickle took only minutes to make but I had to wait for almost a month to test the results. The first batch was so delicious and gone so quickly I made a second batch two days ago, this time several jars.
The reason I fell in love with this bright purple pickle is that like shoor (pictured below) it’s rich in probiotics which are said to be good for your guts and boost the immune system. When I was growing up we didn’t know anything about probiotics and their significant role in a healthy diet but we had a bowl of shoor on the table with most meals just because we all loved the pleasantly sour, salty, garlicky, spicy and herby flavour of the pickles.
The Iranian fermented mixed vegetable pickle (shoor) is made with a variety of vegetables including Jerusalem artichokes, cauliflowers, carrots, celery, tiny cucumbers, cabbages, garlic, peppers and chillies as well as some aromatic herbs such as dill, coriander and tarragon. The method of preparation of shoor – which simply means salty – is quite similar to the method used in making other Middle Eastern and Eastern European brined vegetable pickles.
Shoor is a perfect addition to salads and sandwiches and as an accompaniment to Persian dishes like grilled meats and poultry (kababs/kebabs). I also love to snack on the crunchy vegetables or even roll them in a piece of flatbread for a quick bite. Too much of this yummy pickle, however, raises the salt intake so I try to eat it in moderation.
My red cabbage pickle looks quite identical to the red cabbage pickle from the supermarket which here in the UK always has a lot of sugar. Mine has no sugar and very little vinegar. Apart from the flavour, the big difference is that my pickle will ferment naturally. Higher levels of vinegar like in shopbought pickles prevents fermentation from taking place so there’s no probiotic goodness in them.
This recipe is as simple as it can get. All you need for making delicious fermented red cabbage pickle is a few cloves of garlic, fresh or dried chillies or even dried chilli flakes, salt, a little vinegar and some patience to wait until the pickle is ready to eat!
For the brine:
A delicious Persian dish from northern Iran inspired me to write this sautéed Swiss chard and pomegranate recipe. The original dish (esfenaj ba robbe anar) is cooked with spinach but Swiss chard works perfectly in it. Making this dish is a good way to use up all those beautiful chard leaves and add lots of nutrition to your winter diet.
Swiss chard is related to beets and is a very delightful plant to grow in the vegetable garden. The pretty stalks come in a riot of bright reds, pinks and yellows. Very often people use the pretty stalks and bin or compost the leaves but the leaves are so full of nutrition it’s a shame to throw them away.
I use chard leaves in Persian soups like my Persian Plum Soup with Fried Mint Topping. Chard leaves are also perfect for stuffing, in the same way as grape vine leaves are. My vegan Persian-Style Stuffed Chard Leaves were a hit with my family. Same goes with beet leaves. Bunches of beet leaves are sold in farmers markets in Iran along with other green for making soups and other dishes.
I grow chard in the vegetable patch, in flower borders among flowering plants and even in pots. It’s so easy to grow from seed and not demanding at all. All you need to do is to push a few seeds in the soil and wait for them to germinate. You can cut larger stalks and the plants will keep producing more right through autumn and early winter months.
My recipe also calls for pomegranate seeds (arils) and molasses. It’s no wonder that pomegranates feature in so many everyday Persian dishes. Pomegranate trees can be found in most places in Iran but they also grow wild in the northern regions of the country. Wild pomegranates are usually very sour and have smaller arils.
Sour pomegranates are perfect for making pomegranate paste, a very thick dark concentration of pomegranate juice, and pomegranate molasses which is often sweetened with sugar. Only a few years ago it was quite hard to find pomegranate molasses outside Iran and the Middle East anywhere other than in specialty groceries but it has found its way to most supermarkets now, at least here in Britain, and is supplied by many online retailers.
I guess it’s time to give you the recipe. I like to serve this pretty little dish as a side with meat or chicken or as a vegetarian/vegan dish with flat bread or a crusty loaf. The following quantities make generous side portions for four people.
This stuffed aubergine (eggplant) recipe is quite unusual but really really tasty in my opinion. Just think of the earthy flavour of walnuts and the tangy sweetness of pomegranate syrup (molasses). Doesn’t that sound mouthwatering?
Every Iranian cook has a few stuffed aubergine recipes in their repertoire but most recipes call for meat in some form, in small cubes as in my mother’s recipe or ground as in many others’. The meat (lamb or beef) used for stuffing aubergines is usually mixed with parboiled rice, yellow lentils and herbs. Stuffed aubergines are usually cooked in a sauce flavoured with tomato paste or fresh tomatoes.
The northern Iranian bademjan kabab, however, is completely vegan. I fell in love with it the first time I had it and often make it as a starter for my vegetarian/vegan friends, but not only them as most others seem to enjoy it a lot too. I love the tang of the pomegranate molasses (syrup) and the earthiness of the walnuts. A little cinnamon that the recipe calls for makes it just the perfect flavour combination for me.
Pomegranates grow wild all over the northern regions of Iran. The seeds of wild pomegranates are usually small and the flavour is quite sour. Pomegranate molasses, a very thick reduction of pomegranate juice, is usually made from wild pomegranates. Sugar may only be added if a sweet and sour flavour is desired.
bademjan kabab is traditionally served with plain rice, pickled vegetables (torshi) and sliced or grated large radishes similar to mooli. In the traditional method the aubergines are fried in oil before they are stuffed. In the interest of health I prefer to bake them in the oven. Both methods work nicely. It’s best to use longish aubergines. Asian groceries usually have beautiful long ones that are perfect for this dish.
Different brands of pomegranate molasses vary in tartness and thickness so it’s a good idea to taste the filling and adjust the sweet-sour balance to your liking with a pinch of sugar if you are prefer a slightly sweet and sour flavour.
For a meaty stuffed aubergine recipe check out my yummy Stuffed Aubergines with Garlicky Beef Mince recipe.