Name: Walnuts, Beets + Chickpeas Spread (Maghzab-e Qom)
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: Serves: 4 to 6
Cuisine: Iranian
Ingredients: 1 teaspoon freshly ground pepper; 1 teaspoon turmeric; 3 tablespoons dried mint; 1 lb/450 g Chinese eggplants, peeled and thinly sliced; 1½ teaspoons fine sea salt; 4 oz/115 g beets, peeled and diced; ¾ cup/180 g liquid kashk; ½ cup/100 g dried chickpeas, soaked overnight in water with ½ teaspoon baking soda, drained and rinsed (or use 1 cup canned chickpeas, drained and rinsed, and omit step 1); 2 tablespoons oil; 2 clove garlic peeled and sliced; 1 medium onion, peeled, thinly sliced; 5 cloves garlic, peeled and grated; 1 cup/80 g ground walnuts

Preparation info

Serves:
4 to 6

Difficulty
Complex
Ready in
2 hr 30

Appears in

Cooking in Iran

By Najmieh Batmanglij

Published 2020

About

Ingredients

Chickpeas

½ cup/100 g dried chickpeas, soaked overnight in water with ½ teaspoon

Asia
Iran
Main course
Vegetarian

Method

For the chickpeas: Place the chickpeas in a medium sized saucepan and cover with 5 cups/1.2 l water. Bring to a boil, reduce heat to low, cover, and cook for 45 to 60 minutes