Name: Rice with Eggplant and Pomegranate (Bademjan polow)
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Yield: Makes 6 servings
Cuisine: Iranian
Ingredients: 1 teaspoon sea salt; ½ teaspoon freshly ground pepper; 2 pounds (900 g) stew meat (lamb or beef), or boneless chicken thighs, cut into 1-inch/2.5cm cubes; 2 onions, peeled and thinly sliced; 1 teaspoon red pepper flakes; 1 teaspoon turmeric; 3 tablespoons oil; ¼ cup (60 ml) oil; 2 pounds (900 g) Japanese eggplants, peeled and cut into 2-inch/5cm strips; 2 large fresh tomatoes, peeled and finely chopped (about 2 cups/450 g), or 1 pound (450 g) chopped canned tomatoes, drained; 3 tablespoons pomegranate molasses; 1 cup (240 ml) oil, melted butter, or ghee*; 1 teaspoon ground saffron dissolved in 4 tablespoons hot water; 3 cups (600 g) long-grain basmati rice; 1 cup (150 g) fresh pomegranate arils; 1 cup (85 ml) fresh chopped dill; 3 teaspoons advieh (Persian spice mix)*

Preparation info

Makes
6
servings

Difficulty
Medium
Ready in
2 hr

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

Meat

3 tablespoons oil
2 pounds (900 g) stew meat (

Method

To cook the meat: Heat 3 tablespoons oil in a medium saucepan over medium heat and sauté the meat and onion until brown. Then add the salt, pepper, red pepper flakes, and turmeric, and sauté for a few minutes longer. Add the tomatoes and pomegranate molasses. Cover and simmer for 40 minutes over low heat.