Easy Naz Khatoon Recipe”Torshi Naz Khatun”16Tips

Naz khatoon is a pickle originally from Mazandaran. Of course, this pickle has many similarities with the lite pickle, but on the other hand, it also has differences that make it have its own fans. One of the first differences and perhaps the biggest differences between this Persian pickle and the Lite pickle is in the presence of eggplant.

You can serve naz khatun pickle with mixed rice, kebab, and any food you like. But the main food they eat with this pickle is Adas polo, chicken koobideh, abgoosht, loobia polo.

How to make naz khatoon?


So far, we have learned how to grill eggplant, but let’s learn how to prepare this unique pickle.

Preparation time: 30 minutes
Cooking time: 30 minutes

You can also read lavashak recipe.

Ingredients for naz khatoon:

ingredients for nazkhatoon

Grilled eggplant 2.2 pound
Chopp or minced basil 1 cup
Dry mint 2 spoons
Garlic 1 plant
verjuice (abghoore) (Asgari abghoore seems to give a better taste to pickles) 1.5 glasses
3 pcs
Aromatic spices (salt, pepper, angelica, black seeds, etc.) as needed

Note: In the main recipe of naz khatun,it is mentioned to use Mazandaran local vegetables, but since not everyone has access to these vegetables, we can use other local vegetables.

How to prepare naz khatoon?

How to prepare naz khatoon


1. To prepare naz khatoon, you must first chop grilled eggplants and mix them with peeled and crushed tomatoes. Now, divide the garlic into small pieces and pour some salt on it (let it stay for about 4-5 minutes).

2. In the meantime, chop your fresh vegetables. Be careful to wash the fresh vegetables the day before. These vegetables should be dried in the open air for about 24 hours.

3. Next, by adding garlic to the eggplant and tomato mixture, we reach the stage of adding spices.

4. Mix the spices well with this mixture. Now, add your vegetables to this mixture. Next, you should add this whole mixture to a special container for pickles.

5.At the end,add verjuice(abghoore) to this dish to cover your mixture.

6. One thing that you may not pay attention to is that if you use only water, the shelf life of pickles will not be very long. Therefore, if you want to increase this shelf life, it is better to use a combination of vinegar and water or empty vinegar.

7. Pay attention to the fact that the concentration of this pickle should be similar to that of Lite Pickle. Therefore, be careful that the pickled ingredients do not float in the vinegar or verjuice(abghoore).

What should Naz Khatoon’s eggplant look like?

eggplant in nazkhatoon

Eggplant added to naz khatun pickle must be cooked. There are different ways to cook eggplant; we will examine two famous and common methods:

1. Grilling eggplant in the oven:

One of the common ways to grill eggplants is to use an oven. To do this, you need to do several steps:

  • Wash the eggplants well. After washing the eggplants, put them in a towel to dry them well.
  • Turn on your oven and leave it at a temperature of 200 degrees Celsius until it warms up a little.
  • Now, while your oven is heating up, place a grease-proof paper on the bottom of the oven tray.
  • This is done to prevent the eggplant from sticking to the bottom of the tray.
  • Wound the eggplants with a knife. The meaning of wounding is to add some small and scattered cuts on the body of the eggplant. This will help the eggplant to cook better.
  • Place the eggplants on a tray and grease-proof paper. Now put the tray in the oven and set the clock for 30 to 40 minutes.
  • During cooking, it is necessary to turn the eggplants until they cook well carefully.
  • After cooking eggplants, you should put them in a container with a lid, preferably plastic, and close it. Wait a while for it to steam well. Now, easily remove the skin of the eggplants.

2. Grilling eggplant on the stove:

  • Another method of grilling eggplant, and perhaps the easiest method, is to use a gas stove. For this, it is necessary to follow the following protocol:
  • It is necessary first to wash the eggplants well and then dry them well. In general, any excess water on the eggplant should be removed.
  • Wound the eggplants with the method we mentioned before. Now, spread them at a distance (it is better that the eggplants do not stick together) on a flame and put them on a medium to low flame. Do not expose the eggplant to a direct flame.
  • Let the eggplant cook well. Do not worry about burning the eggplant and wait until it is well grilled. You can even tell when it’s time to flip the eggplants when the skin burns on one side.
  • Put the eggplants in a closed or plastic container, let it steam well, and peel the eggplants.


It is better to use fat eggplants are more suitable for grilling.



notes for nazkhatoon pickled

  • The vegetables used in the preparation of naz khatoon change according to the geographical region. In the north, to prepare naz khatun, in addition to mazandarani basil, they use vegetables such as; Chuchag, Zelang, and Khalwash.
  • To make the ingredients more uniform, you can use a mixer instead of kneading so that the ingredients are crushed evenly.
  • After making your naz khatoon, pour it into a bowl and put it in the refrigerator for 3 hours to fit more.
  • In Mazandaran, Naz khatoon is usually used as a seasoning along with loobia polo.
  • To make naz khatun tastier, you can use black seeds and coriander seeds along with shallots. In some regions, they use vinegar instead of water.
  • The main flavoring of naz khatun pickle is verjuice(abghoore). However, using it alone will reduce the shelf life of the pickle. Mixing vinegar with verjuice to increase the shelf life of your pickles.
  • Naz Khatun pickle does not need to be stored to ripen. You can even consume it immediately after making it. But in order to get a better taste, it is better to keep it in the refrigerator for a day.
  • In Mazandaran, there are no tomatoes in Naz Khatun’s pickles. But the taste of tomato and eggplant together will make it very delicious.
  • Some people also use pomegranate paste along with the ingredients of this pickle.
  • The period of time you should consume this pickle is almost one month.
  • Naz Khatun’s storage place is in the refrigerator.
  • Some people also use carrots in addition to the mentioned compounds.
  • If you don’t like too much garlic or don’t like spiciness, use less garlic and pepper in pickles.
  • Naz Khatun pickle, if it is made with verjuice(abghoore), can be eaten when you have a cold.
  • Instead of more aromatic vegetables, you can also use dried vegetables.
  • Naz khatun pickles can be made with hot chili pepper. It becomes extremely spicy and delicious and goes well with any food, including felafel and abgoosht.

The benefits of naz khatoon:

The benefits of naz khatoon

  • Naz khatoon pickle can be effective in reducing blood fat because it is made from verjuice(abghoore) or vinegar, and the garlic used in it also reduces blood pressure.
  • This pickle is anti-cancer, and the angelica used in it also strengthens the body’s general system.
  • Basil is a germ killer and has enzymes that make the poison of meat foods disappear.

Total resulting:

Any food item can be made into pickles and jams, and all you have to do is add sugar or vinegar to them. Also, the final taste of the pickle can be changed by adding different ingredients. What is important is its foundation, which determines its final name. For example, in naz khatoon pickle, eggplant, and special vegetables are the main ingredients, and if it is not prepared according to the mentioned method, you can no longer put naz khatoon’s name on it.

Eggplants are rich in fiber and antioxidants.

A serving of eggplant can provide at least 5% of a person’s daily requirement of fiber, copper, manganese, B-6, and thiamine. It also contains other vitamins and minerals.

In addition, eggplants are a source of phenolic compounds that act as antioxidants.

Antioxidants are molecules that help the body eliminate free radicals — unstable molecules that can damage cells if they accumulate in large amounts. Foods that contain antioxidants may help prevent a range of diseases.

Among the antioxidants in eggplants are anthocyanins, including nasunin, lutein, and zeaxanthin.


1. What should we do to make naz khatoon’s pickle last longer?
If you want your naz khatoon pickle to have a long shelf life, boil the ingredients for 5 minutes after adding the verjuice(abghoore).

It is better to keep naz khatun pickle in the refrigerator for two weeks to one month until it becomes completely solid and then consumed.

Did you like this recipe?

  • Please share your experience with making naz khatoon.
  • If you are looking for vegetarian food, I suggest this sweet.
  • You can ask me questions about the Persian eggplant pickle recipe in the comments. I will answer your questions as soon as possible.



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Chef Haghighi

I am Chef Haghighi with ten years of cooking experience and setting up many restaurants and fast food in Iran and Turkey. I am interested in writing recipes on my website. I have the TCA international culinary qualification.I have the experience of successfully launching more than 20 restaurants and fast food in USA and Turkey. I have opened all kinds of traditional restaurants and fast food in Iranian and Turkish style. You can contact me for advice on equipping restaurants and fast food In the shortest possible time and for free, I will provide you with advice on buying fast food equipment and setting up a fast food restaurant.

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