Smoky eggplant pomegranate dip (Nazkhatoun) from Bottom of the Pot: Persian Recipes and Stories (page 57) by Naz Deravian

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Notes about this recipe

  • lholtzman on November 17, 2019

    I thought this was okay. I found the golpar flavor really strong in this dish and it’s a bit off putting. I also didn’t find the smokiness of the eggplant really came through, but I cooked the eggplant in the oven. I used 1.5 tbsp pomegranate molasses

  • lholtzman on November 17, 2019

    I like the sweet and sour taste of this dip. First time trying Golpar and I’m not sure I love it. Definitely a distinctive taste. Although the dish was easy, it definitely took a lot of time. You can freeze it. I enjoyed spread on pita.

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