Stuffed baby aubergine torshi

Step 1: Trim the stalks of the 2 ¼ lb baby aubergines, leaving the green caps on. Steam them over boiling water for 12–15 minutes, until a skewer slides in with slight resistance; they should hold their shape.

Step 2: Cut a deep slit along one side of each aubergine, stopping short of both ends, to make a pocket. Sprinkle the inside with the 1 tbsp fine salt and lay them slit-side down on a tilted board for 1 hour so the bitter juices drain.

Step 3: Mix the 12 cloves garlic, 1 oz fresh mint, 1 oz fresh flat-leaf parsley, 1 oz fresh coriander, 1 fresh red chilli, 1 tsp ground golpar (Persian hogweed), 1 tsp nigella seeds and 1 tsp salt into a coarse paste.

Step 4: Press each aubergine gently to squeeze out more liquid, then fill each pocket with a heaped teaspoon of the herb paste. Close it and tie round the middle with the 12 pieces clean kitchen string or chive stems. Common mistake: overfilling, which splits the aubergine when it is packed.

Step 5: Pack the aubergines into a clean, oven-dried jar and pour over the 3 cups white grape vinegar (at least 5% acidity) until they are covered by 2 cm. Weigh them down so none float.

Step 6: Store in a cool, dark cupboard for 3–4 weeks. They are ready when the skin has turned dull brown and the flesh is soft and evenly sour. Refrigerate once opened and keep for 4 months.