Eggplant and tomato stew with pomegranate molasses (Bademjian) from The New Persian Kitchen by Louisa Shafia

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Notes about this recipe

  • TrishaCP on October 14, 2013

    I thought the recipe used too much pomegranate molasses and the split peas made it unpleasantly murky and weighed the entire dish down. I have alternate versions of this dish (including another vegetarian version) that I would try from New Food of Life but I won't be making this version again. I will be using this eggplant technique though (roasting instead of frying-it came out beautifully and was by far the best part of the dish.)

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