She Strengthens

Discover the Flavors of Persian Cuisine

Persian food, also known as Iranian cuisine, is a rich and vibrant culinary tradition that has been shaped by the country’s cultural and geographical heritage. To gain a deeper understanding of this fascinating cuisine, we sought the expertise of renowned culinary authority Najmieh Batmanglij.

Essential Ingredients for Persian Cooking

When it comes to Persian cooking, certain ingredients are essential to creating authentic dishes. Two such ingredients are angelica and verjus. Angelica, a fragrant herb, is commonly used in Persian cooking and can be found in Middle Eastern markets, spice stores, or online. Verjus, the pressed, unfermented juice of unripe wine grapes, adds a tangy flavor to many Persian dishes and can be found at specialty markets or online.

Eggplant Stew with Pomegranate Paste (Khoresh Bademjan)

This hearty stew is a staple of Persian cuisine, and with the guidance of Najmieh Batmanglij, we’re excited to share a recipe from her book New Food of Life.

Servings: 4

Ingredients:

• 3 medium eggplants
• 2 medium onions, peeled and grated
• 2 cloves garlic, peeled and crushed
• 1/2 cup olive oil
• 4 medium tomatoes, peeled and thinly sliced
• 2 tablespoons pomegranate paste or 1/2 cup verjus
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon angelica powder (gol-par)
• 1/2 cup chopped fresh mint or 2 teaspoons dried mint

Instructions:

1. Preheat and Prepare the Eggplants
   Preheat your oven to 350°F. Prick the eggplants with a fork to prevent bursting, and place them on an oven rack. Bake for 1 hour, making sure to put a tray under the eggplants to catch any drips.
2. Peel and Chop the Eggplants
   Once the eggplants have cooled enough to handle, peel and chop them into smaller pieces.
3. Sauté the Onions and Garlic
   In a deep skillet, fry the onions and garlic in 3 tablespoons of oil over medium heat.
4. Add the Tomatoes and Spices
   Add the tomatoes, pomegranate paste or verjus, salt, pepper, angelica powder, and mint to the skillet. Stir occasionally and simmer over low heat for 35 minutes, adjusting the seasoning as needed.
5. Combine the Eggplant and Simmer
   Add the chopped eggplant to the skillet and stir to combine. Simmer for an additional 10 minutes, allowing the flavors to meld together.
6. Serve and Enjoy
   Transfer the stew to a serving dish and serve hot or cold with lavash bread as an appetizer. Nush-e Jan!

Recipe courtesy of Najmieh Batmanglij’s New Food of Life, published by Mage Publishers, 2007.