Iranian Relish

Recipe Ingredients

1 cup	110g / 3.9oz	Diced carrots
1/4 cup	36g / 1.3oz	Shredded and diced @cabbage
1/2 cup	73g / 2.6oz	Diced Japanese eggplant
2 cups	292g / 10oz	Peeled and diced cucumber
1 cup	62g / 2.2oz	Diced onions
1/4 cup	36g / 1.3oz	Diced garlic
1 cup	146g / 5.1oz	Diced red or green bell - pepper
1 cup	110g / 3.9oz	Diced celery
1 cup	93g / 3.3oz	Mixed fresh herbs - minced *
2 tablespoons	30ml	Salt
4 cups	948ml	Red wine vinegar - up to 6

Recipe Instructions

* parsley, mint, tarragon, basil, chives

My friend Giti Hormozyari served me this refreshing mixture with a slice of bread and a glass of iced tea on a hot, July day. I was exhausted, ready to faint from the heat and this revived me completely. Traditionally, it is served with meats but it is wonderful straight out of jar with bread. The large quantity of mixed herbs sets it apart from a usual relish.

Mix the vegetables, herbs and salt together, cover with the vinegar.

Refrigerate at least 25 days before using. If you omit eggplant, the relish will ready in 3 or 4 days.

Makes 6 to 7 cups.

From an article by Georgeanne Brennan in The San Francisco Chronicle, 9/4/91.

Source:
Cole Publishing Group Recipe Collection

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