Fesenjan-e Bademjan (Eggplant and Pomegranate Braise)
"This eggplant dish with a pomegranate-walnut-honey sauce is exotic. The walnuts are used as a thickening agent, the pomegranates for sourness and the honey as a sweetener. The result is a delicate sweet-and-sour flavor that is typically Persian. To remove the bitterness from common Western eggplants, peel and slice them lengthwise into quarters, then cut the quarters into 1-inch lengths. Soak the eggplant pieces in a large container of water with 2 tablespoons of salt. Allow them to soak for 20 minutes, rinse them thoroughly and squeeze out the water with a towel. Asian eggplants, bottled pomegranate juice and pomegranate paste are available at Iranian markets. Serve this eggplant dish with rice or pasta...."
INGREDIENTS
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5 Asian eggplants (2 lb.), or 2 large common eggplants with bitterness removed
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6 Tbs. olive oil
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1 medium-sized onion, peeled and sliced
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2 cloves garlic, peeled and chopped
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2 tsp. ground cumin
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1/4 tsp. ground cinnamon
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2 tsp. salt
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1 tsp. freshly ground black pepper
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1/2 tsp. ground turmeric
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1 tsp. crushed red pepper
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1 cup chopped fresh parsley
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2 cups chopped cilantro leaves, plus 1 cup leaves for garnish
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1/2 cup chopped fresh mint
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2 cups ( 1/2 lb.) toasted walnuts
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1/2 cup pomegranate paste diluted with 2 1/2 cups water, or 3 cups pomegranate juice
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1 Tbs. honey or brown sugar, as needed
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1 cup cilantro leaves for garnish
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1 cup pomegranate seeds (about 2 pomegranates) for garnish
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