Eggplant with Pomegranate Dip (Nazkhatun)

Name: Eggplant with Pomegranate Dip (Nazkhatun)
Yield: 4 servings
Ingredients: 3 medium Eggplant:eggplants; 2 medium Onion:onions, peeled and grated; 2 cloves Garlic:garlic, peeled and crushed; 1/2 cup olive oil; 4 medium Tomato:tomatoes, peeled and thinly sliced; 2 tablespoons Pomegranate:pomegranate paste or 1/2 cup verjus; 1 teaspoon Salt:salt; 1/2 teaspoon Peppercorns:freshly ground black pepper; 1 teaspoon Angelica:angelica powder (_gol-par_); 1/2 cup chopped fresh mint or 2 teaspoons dried mint

Pomegranates Eggplant Dip Vegetarian Appetizer Persian

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4 servings

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Ingredients (10)

3 medium eggplants
2 medium onions, peeled and grated
2 cloves garlic, peeled and crushed
1/2 cup olive oil
4 medium tomatoes, peeled and thinly sliced
2 tablespoons pomegranate paste or 1/2 cup verjus
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon angelica powder (gol-par)
1/2 cup chopped fresh mint or 2 teaspoons dried mint

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Nutritional Information

Calories402
Fat28.26g
Saturated fat3.98g
Trans fat
Carbs37.11g
Fiber15.91g
Sugar20.41g
Protein6.55g
Cholesterol
Sodium610.09mg
Nutritional Analysis per serving (4 servings) Powered by

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To help us learn more about Persian (a.k.a. Iranian) food, we turned to culinary authority Najmieh Batmanglij. In addition to insight on Persian culinary traditions, she provided us with recipes from her book New Food of Life.

What to buy:
Angelica is frequently used in Persian cooking. Ground angelica can be found at Middle Eastern markets, in spice stores, or online.

Verjus is the pressed, unfermented juice of unripe wine grapes. It can be found at specialty markets or online.

from: New Food of Life by Najmieh Batmanglij

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Ancient Persian and Modern Iranian Cooking and Ceremonies

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Instructions

1Preheat oven to 350°F. Prick eggplants with a fork to prevent bursting, and place on oven rack. Bake for 1 hour. Be sure to put a tray under the eggplants to catch drips.
2Place the eggplant on a cutting board and let stand until cool enough to handle. Peel and chop.
3In a deep skillet, fry the onions and garlic in 3 tablespoons oil. Add tomatoes, pomegranate paste, or verjus, cook for 10 minutes over medium heat, add the eggplant, and sprinkle with salt, pepper, angelica powder, and mint. Stirring occasionally, simmer over low heat for another 35 minutes, and adjust seasoning.
4Transfer to a serving dish and serve hot or cold with lavash bread as an appetizer. Nush-e Jan!

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