Naz Khatoon | Eggplant chutney

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.

Naz Khatoon

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.

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Prep Time 30 minutes mins

Course Side Dish

Cuisine persian

Servings 4 people

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

Instructions

 

• 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.

Helping notes to prepare Naz Khaton

• You can also use Persian hogweed or simply known as Golpar to make it taste better.
• You can use pomegranate juice or grated tomatoes too. Some use Robe Anar (pomegranate molasses) or the seeds instead. In fact, the original recipe doesn’t consist of tomatoes.
• On account of local areas, selection of culinary herbs added to the cuisine are pretty different. Such as Chochagh (only native in Gilan province), Zolang (wild herbs used in Mazandarani cuisine) and Khalvash (the mint family that grows in the northern part of Iran. A similar herb that may replace this, is pennyroyal, which is ‘Pooneh’ in Farsi).
• The chutney is an immediate one and can be eaten when it is made. Although it is highly recommended to be put into a leaded dish and left in the fridge for almost 3 hours. It can be kept for one week in the refrigerator. Be sure to eat it within that time.
• You can make the flavor more pleasant by adding Black Caraway Seeds (Siah Dane), Coriander Seed (Tokhm-e Geshneez) or Persian Shallot (Moosir).
• In some regions, people replace the verjuice with vinegar. You can use mixture of both for longer preserving time.
• If you are using pomegranate molasses, in order to prevent excessive sourness, add a little sugar to the texture.
• The complex shouldn’t be weak or low in concentration or cemented.
• Remember not to make too much of it, neither keep it for long time. The eggplant nature is to absorb water and make the Torshi too dry. Prepare small amounts and add a little bit of verjuice (or vinegar as said above) right before you serve it.