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California-based chef Hanif Sadr looks to his family’s roots in northern Iran for this delicious dish of roasted eggplant.
Wash and dry all the herbs and preheat oven to 350°F.
Purée the herbs, garlic, and green and yellow onion in a food processor.
Finely crush walnuts in a food processor.
Heat canola oil in a pan, and add herb mixture and walnuts, stirring continuously for 15 minutes.
After half of the water is gone, add turmeric, paprika, salt, and pepper and continue stirring for 5 minutes.
Add the pomegranate molasses and vegetable broth and stir well. Let it cook for 10 minutes stirring occasionally. Lower the heat and cook the sauce for 20 more minutes.
Cut the eggplants lengthwise and place on a baking sheet, skin side down. Season with olive oil, sumac, salt and pepper.
Roast the eggplant for 20-25 minutes.
Keep the eggplant on the baking sheet and scoop 1–2 Tbsp of the bieh on top of the eggplant. Cover the sheet with aluminum foil and put back in the oven for 8-10 minutes. Uncover the sheet for the last 3–5 minutes.
Garnish with fresh herbs, sprouts, barberries, and pomegranate seeds.
Wash and dry all the herbs and preheat oven to 350°F.
Purée the herbs, garlic, and green and yellow onion in a food processor.
Finely crush walnuts in a food processor.
Heat canola oil in a pan, and add herb mixture and walnuts, stirring continuously for 15 minutes.
After half of the water is gone, add turmeric, paprika, salt, and pepper and continue stirring for 5 minutes.
Add the pomegranate molasses and vegetable broth and stir well. Let it cook for 10 minutes stirring occasionally. Lower the heat and cook the sauce for 20 more minutes.
Cut the eggplants lengthwise and place on a baking sheet, skin side down. Season with olive oil, sumac, salt and pepper.
Roast the eggplant for 20-25 minutes.
Keep the eggplant on the baking sheet and scoop 1–2 Tbsp of the bieh on top of the eggplant. Cover the sheet with aluminum foil and put back in the oven for 8-10 minutes. Uncover the sheet for the last 3–5 minutes.
Garnish with fresh herbs, sprouts, barberries, and pomegranate seeds.