Persian Smoked Torshi Liteh

Char the eggplants over an open gas flame or under a high broiler, turning occasionally, until the skin is completely blackened and the flesh is collapse-tender. This imparts the signature smoky soul of the Liteh.

Place the charred eggplants in a bowl and cover with plastic wrap for 10 minutes to steam; then peel off the burnt skin, discard the stems, and finely mash the smoky flesh with a fork or pulse briefly in a food processor.

Finely grate the carrots and squeeze out any excess moisture. Combine with the minced garlic, chilies, and the trifecta of fresh herbs (parsley, mint, cilantro) in a large non-reactive mixing bowl.

Stir the mashed eggplant into the vegetable mixture. Add the turmeric, salt, black cumin, nigella seeds, and dried mint, ensuring the spices are distributed evenly throughout the mash.

Gradually pour in the vinegar while stirring until you achieve a thick, jam-like consistency. The mixture should be moist but not swimming in liquid.

Transfer the Torshi into sterilized glass jars. Press down to remove air bubbles, seal tightly, and allow to mature in a cool, dark place for at least 3 days (though 1 week is better) before refrigerating.