Yazdi Polow with Eggplant & Pomegranate

Name: Yazdi Polow with Eggplant & Pomegranate
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: Iranian
Ingredients: 1 tablespoon organic rose petals; 1 cup fresh pomegranate seeds (1 large pomegranate)*; 1 cup fresh pomegranate seeds (1 large pomegranate)*; 1 teaspoon mustard or cumin seeds.; 4 cloves garlic, peeled and crushed; 1 hot red chili, seeded and sliced; 2 tablespoons salt; 8 tablespoons vegetable oil, butter or ghee; 8 tablespoons vegetable oil, butter or ghee; 1 large onion, peeled and thinly sliced; 1 teaspoon mustard or cumin seeds.; 2 tomatoes, peeled and chopped; 1 cup fresh basil, or mint, or dill; 1 cup fresh basil, or mint, or dill; 1 cup fresh basil, or mint, or dill; 1 teaspoon freshly ground black pepper; 1 tablespoon sugar; 1 tablespoon pomegranate paste*; 2 cups pomegranate juice; 6 Chinese eggplants (about 2 pounds); if using other types of eggplant, peel and remove bitterness*; 2 cups long-grain white basmati rice; 8 tablespoons vegetable oil, butter or ghee; 6 Chinese eggplants (about 2 pounds); if using other types of eggplant, peel and remove bitterness*

Preparation info

Servings:
4

Difficulty
Easy
Ready in
1 hr 15

Appears in

Silk Road Cooking

By Najmieh Batmanglij

Published 2000

About

Marco Polo visited Yazd on his journey from Italy to China in the thirteenth century. Yazd was at the intersection of the trade routes that linked China, India and the West, and continues to be a center for silk in Iran. It is also the last center of Zoroastrian Iran. Although very much in the desert, Yazd is fed by a system of qanats (subterranean aqueducts) that bring water in from a nearby mountain. The almonds and pomegranates of Yazd are the tastiest I have ever eaten.

Ingredients

Asia
Iran
Main course
Side dish
Gluten-free
Vegan

Ingredients

Method