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Tuesday, November 08, 2011
How to make eggplant & pomegranate dish (Shekam Pareh)
Ingredients

5 servings

  • 10 slim, or round small eggplant
  • 1 medium onion
  • 5-6 garlic cloves
  • 150g walnut
  • 2-3 tablespoons pomegranate molasses
  • 1/4 cup water
  • 1 teaspoon salt
  • 1/2 teaspoon black peppers
  • Oil for frying 
Directions
  • Wash and skin eggplants, sprinkle with a little salt and set aside for one hour.
  • Wash and skin garlic and onion and chop in to pieces.
  •  Clean walnuts and place in a food processer.
  • Add salt, pepper, onion, garlic, water pomegranate molasses and blend to make a soft paste.
  • Make a cut along the length of each eggplant just enough to stuff with the paste.
  • Now stuff each eggplant with the walnut paste.
  • Do not over load the eggplants
  • Heat oil in a non-stick frying pan, arrange eggplants in a single raw, and brown.
  • When one side is done, turn the eggplants over with the help of 2 forks and brown the side.
  • Serve this food hot.
  • Now enjoy (Nooshe jan) 
Tips

You can server this food as a starter or as a side dish.

If you use smaller frying pan, you might have to fry eggplants in a few turns.

 Do not over fill the eggplants as they will expand when you fry them

Cooking Tips
To have a spreadable butter for your sandwiches, keep the butter in room temperature for 1 Hour, or place it in the microwave oven for 15 to 20 seconds. Times vary depending on the amount of butter you need.
When you’re making soft boiled eggs, cooking time will be longer if the eggs are not room temperature.
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