This is our take on a Persian dish combining walnuts and eggplants into an earthy and flavourful stew; perfect for these winter months. It can be served on a bed of rice or, as we have done, with pita and other vegetables.

Ingredients (6 servings)

  • 3 eggplants - oval shaped (about 900g)

  • 2 tbsp salt (about 28g)

  • 12 tbsp extra virgin olive oil (plus more if needed)

  • 1 large onion (about 200g)

  • 300 g walnuts

  • 1 tsp cinnamon

  • 1 tsp freshly ground black pepper (divided)

  • 1½ tsp salt (divided)

  • ½ tsp turmeric

  • 1 tsp coriander

  • 1 tsp sugar

  • 2 tbsp tomato paste (about 50g)

  • 4 tbsp pomegranate molasses (about 60g). Or 4 tbsp of fresh lemon juice as a substitute.

  • 200 g ice cubes

  • 500 ml of cold water

  • Rice or Pita (to accompany)

Directions

  1. Preheat the oven to 350 F.

  2. Peel the eggplants in alternating stripes, then cut them into 2 cm-cubes and transfer to two baking sheets with 4 tbsp of olive oil spread evenly on each. Put half the eggplants on one tray and half on the other. Spread evenly and season each with ½ tsp of salt and 1/4 tsp of pepper. Toss the eggplants on each tray to coat evenly. Spread the cubes out on the tray and put them back in the oven for 15 minutes. After 15 minutes, pull the trays from the oven, toss again, then return to the over to bake for another 15 minutes (or until the eggplants brown on at least 2 sides).

  3. While the eggplants are baking, heat 2 tablespoons of the olive oil in a large pan over medium-low heat. Peel and finely chop the onion and sauté it in the oil until it turns translucent (8-10 minutes). Meanwhile, add the walnuts to a high-speed blender with 500 ml of cold water and blend until they turn into a thick walnut cream.

  4. Add the blended-walnut mixture to the onions and sauté for 1-2 minutes until they smell aromatic. Add 1 tsp cinnamon, 1/2 tsp pepper, 1 tsp sugar, 1 tsp coriander and 1/2 tsp turmeric and integrate for a minute to heat them through. Add 2 tbsp tomato paste, 4 tbsp pomegranate molasses (or 4 tbsp lemon juice) and the remaining ½ tsp of salt, stir well and cook for another minute, then add the 200 g of ice cubes. Bring to a boil, reduce the heat and simmer covered for 30 minutes until the stew has thickened and the oil from the walnuts floats on the surface.

  5. Add the eggplant pieces to the stew and gently stir them in, then cook covered for 10 minutes more. By now, you should see rapid bubbles cutting through the oil and blipping on the surface, a sign that it’s ready.

  6. Serve with pita or rice.