Serves 1
Directions
- 1Grind the walnuts into a fine consistency.
- 2Briefly sauté the finely ground walnuts with onions in a pan to create a heavenly toasted aroma.
- 3Add spices to the mixture.
- 4Add plenty of tomato paste and pomegranate molasses for a tangy flavor boost.
- 5Add ice cubes along with water to the mixture to shock the walnuts.
- 6Cover the pan and let it simmer, allowing the walnuts to release their natural healthy oils.
- 7Remove the stem from the eggplant.
- 8Peel the eggplant.
- 9Dice the peeled eggplant.
- 10Season the diced eggplant and let it sit for a while.
- 11Squeeze out the excess water from the eggplant.
- 12Fry the eggplant in a pan until lightly browned.
- 13Stir the fried eggplant into the stew until it looks incredibly rich.
- 14Plate the Persian stew, ready to be eaten.
- 15Serve the stew with freshly steamed rice.
Ingredients
- Walnuts
- Onions
- Spices
- Tomato paste
- Pomegranate molasses
- Ice cubes
- Water
- Eggplant
Equipment
BlenderPanColanderStove
Tips
- Adding ice cubes along with water helps to shock the walnuts, which allows them to release their natural healthy oils.
- Squeezing out the excess water from the eggplant after seasoning them means that they absorb far less oil when you fry them in the pan.
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