Eggplant and Pomegranate Braise with Aromatic Herbs

Name: Eggplant and Pomegranate Braise with Aromatic Herbs (Khoresh-e anar avij)
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: Makes 4 servings
Cuisine: Iranian
Ingredients: 2 teaspoons ground cumin; ¼ teaspoon ground cinnamon; 1 tablespoon grape molasses or honey; 1 tablespoon grape molasses or honey; 1 cup (85 g) chopped fresh mint; ½ cup (50 g) chopped spring onions; 1 cup (85 g) chopped fresh parsley; 1 cup (85 g) chopped fresh cilantro; 1 cups (¼ pound/120 g) walnuts, toasted; 4 cloves garlic, peeled and crushed; 8 Chinese eggplants (2 pounds/900 g), or 2 large regular eggplants, peeled and bitterness removed*; ½ cup (120 ml) oil; 8 Chinese eggplants (2 pounds/900 g), or 2 large regular eggplants, peeled and bitterness removed*; ½ cup (75 g) pomegranate arils; 3 cups (720 ml) pomegranate juice or ½ cup (120 g) pomegranate paste* diluted in 3 cups (720 ml) water; ¼ cup (20 g) chopped fresh cilantro leaves; 2 tablespoons rice flour; 1 serrano chili, chopped or 1 teaspoon red pepper flakes; 3 cups (720 ml) pomegranate juice or ½ cup (120 g) pomegranate paste* diluted in 3 cups (720 ml) water; 3 cups (720 ml) pomegranate juice or ½ cup (120 g) pomegranate paste* diluted in 3 cups (720 ml) water; ¼ teaspoon pepper; 1 teaspoon sea salt; 1 serrano chili, chopped or 1 teaspoon red pepper flakes; ¼ teaspoon turmeric

Khoresh-e anar avij

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
1 hr 5

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

This is a wonderful vegetarian dish from the Caspian region.

Ingredients

8 Chinese eggplants (2 pounds/900 g), or 2 large regular eggplants

Asia
Iran
Main course
Vegan
Gluten-free
Southeast Asia

Method

Remove the crowns from the eggplants, peel and slice them into ¼-inch/6mm-thick-by-3-inch/7.5cm lengths.
Arrange the eggplant slices on an oiled baking sheet and brush both sides with a little oil. Cook each side under the broiler for 2 minutes or until golden brown.
Preheat the oven to