ANAR BADEMJAN

Anar Bademjan is a delicious Persian dish made with eggplant (bademjan) and pomegranate (anar). It has a rich, slightly sweet and tangy flavor, often balanced with onions, spices, and walnuts. It’s a classic example of Persian cuisine’s love for combining sweet, sour, and savory flavors.

Anar Bademjan

Ingredients

* 2 large aubergines

* 100 g finely chopped walnuts

* 1 tablespoon dried mint

* 2 tablespoons olive oil

* 1 teaspoon salt

* 1 onion, finely chopped

* 2 tomatoes, finely chopped

* 2 tablespoons tomato purée

* 250 ml (1 cup) water

* 120 ml pomegranate molasses

Method

Pierce the aubergines several times with a fork. Place them under a hot grill or on a grill pan and cook, turning occasionally, until the skin is charred and the aubergines are soft throughout.

Heat the olive oil in a large pan over medium heat. Add the chopped onion and sauté until golden and softened.

Add the tomato purée and cook for 1–2 minutes. Stir in the chopped tomatoes, walnuts, dried mint, salt and pomegrante molasses.Mix well.

Add the water, stir, and bring to a gentle simmer. Cook for about 10 minutes, allowing the sauce to thicken slightly.

Once the grilled aubergines are cool enough to handle, remove the charred skin if desired and roughly chop the flesh. Add the aubergine to the pan and gently mix it into the sauce.

Simmer for another 15 minutes, stirring occasionally, until the aubergine is very soft and the mixture has thickened.

Serve warm or at room temperature with fresh bread.