Tashreeb of Lamb and Eggplant/Aubergine Simmered in Pomegranate Sauce

A nice variation on the basic tashreeb dish. Instead of noomi Basra, pomegranate syrup is used to give the dish a delicious sweet-sour flavor and an attractive hue. Similar dishes, called rummaniyyat (pomegranate stews) are given in al-Warraq’s tenth-century cookbook, in which crushed chickpeas are added to the broth to thicken it. An adjusted version of this dish, ‘Iraqi Lamb and Eggplant Stew with Pitas,’ featured in Food and Wine Magazine (November 2007). It w