Naz Khatun, Persian Eggplant and Pomegranate Relish
Naz Khatun belongs to the Caspian provinces of northern Iran, where cooks pair smoky eggplant with the sour fruit flavors the region grows in abundance. The name translates roughly to "delicate lady," a nod to how soft the eggplant turns once it is charred all the way down. Most versions lean on oil to cook the eggplant; here the eggplant is blistered whole and dry, then drained, so it stays whole-food and the smoke comes from the skin rather than a slick of fat. Pomegranate molasses and lemon supply the tang that would otherwise come from salt, and toasted walnuts give the relish body. Serve it cool, the way it is meant to be eaten, with warm bread or as a sharp counterpoint to a plain grain.
Ingredients
- 2 wholes Eggplant, about 1.5 lb (680 g)
- 3 cloves Garlic, minced
- 2 tbsp Pomegranate molasses
- 1/3 cup Walnuts, toasted and chopped
- 1 tbsp Dried mint
- 2 tbsp Mint, fresh, chopped
- 1 tbsp Lemon juice, fresh
- 2 tbsp Pomegranate, arils, to finish
Method
- Char the whole eggplants over a flame or under the broiler, turning until the skins blister and collapse, about 20 minutes. Cooking them whole and hard is what drives off the raw bitterness and builds the smoke that carries the dish, so take them all the way to soft.
- Split the eggplants and scrape the flesh into a colander. Let it drain for 10 minutes, then chop it coarse. Draining the bitter juice keeps the relish from going watery and means you never reach for salt to pull moisture out.
- Warm the minced garlic in the empty pan with a spoonful of water for a minute, just until the raw edge softens. Fold in the eggplant and cook it down for 5 minutes so the two marry and any leftover water cooks off.
- Off the heat, stir in the pomegranate molasses, dried mint crushed between your fingers, walnuts, and lemon juice. The molasses is sour and faintly sweet at once, and it does the work salt would in a plainer dish.
- Rest the relish at least 20 minutes, then finish with fresh mint and pomegranate arils. Serve it cool with flatbread or alongside rice and beans. The dried mint gives depth, the fresh mint lifts it, and the arils add the crunch and acid together.
Nutrition
Estimated per serving: 120 calories, 3 g protein, 5 g fiber, 15 mg sodium. Computed from USDA FoodData Central reference values for the main ingredients. This is an approximation, not a laboratory measurement. How these are computed.
Cost per serving is estimated from US national-average retail prices for cheap staple forms, using BLS dried-bean prices and USDA produce prices. Prices vary by store and season, so treat it as a guide, not a receipt. How this is computed.
