SAEDNEWS: Eggplant stew with pomegranate paste is one of the simple and delicious types of Iranian stews, prepared with a variety of recipes. To see the complete, step-by-step guide on how to make eggplant stew with pomegranate paste, continue reading with us.
Eggplant stew is a traditional Iranian dish that shares many similarities with Gheimeh stew in terms of ingredients. Follow along for a complete, step-by-step guide to making this flavorful Iranian stew with pomegranate paste.
Ingredient | Quantity |
|---|---|
Medium eggplants | 5 |
Medium onion | 1 |
Pomegranate paste | 2 tbsp |
Sour plum paste | 1 tbsp |
Turmeric | 1 tsp |
Spice mix | 1/2 tsp |
Water | As needed |
Salt | To taste |
Peel the eggplants and cut them into rings. Wash them and let the excess water drain. Then, fry them in hot oil until golden.
Coarsely grate the onion and fry it until soft. Add the turmeric, spice mix, and salt to the onion.
Dissolve the pomegranate paste in two cups of water and add it to the onions.
Once the mixture comes to a boil, add the fried eggplants and the sour plum paste.
Make sure the water level just covers the eggplants. Let the stew simmer until it thickens gradually. The stew should have a thick, slightly reduced consistency.
