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Bademjan Kebab
![Bademjan Kebab](https://static01.nyt.com/images/2020/09/16/dining/10sadrerex2/merlin_175613238_52b00e20-debc-495f-9735-5375abdec011-articleLarge.jpg?width=1280&quality=75&auto=webp)
- Total Time
- 1¾ hours
- Rating
- Notes
- Read community notes
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Ingredients
- 2cups raw walnuts (about 8 ounces)
- Heaping ⅓ cup raw, skinned hazelnuts (about 2 ounces)
- 2cups roughly chopped cilantro leaves and tender stems (from about 2 bunches)
- 1cup roughly chopped flat-leaf parsley leaves and tender stems (from about 1 bunch)
- Scant ½ cup roughly chopped chives (from about ½ bunch)
- ⅓cup roughly chopped mint leaves (from about ½ bunch)
- ¼cup stemmed, roughly chopped sorrel (from about ½ bunch), or 1 cup roughly chopped foraged wood sorrel leaves
- ½medium yellow onion, roughly chopped
- 3large garlic cloves, peeled
- ½cup neutral oil
- 1teaspoon ground turmeric
- ½teaspoon sweet paprika
- ½teaspoon ground Persian hogweed (optional)
- Kosher salt and freshly ground black pepper
- ½cup Sour Plum Molasses (see recipe)
- ¼cup pomegranate molasses
- 6medium Italian eggplants (about 1 pound each)
- 6tablespoons extra-virgin olive oil
- 1½teaspoons sumac
- Chopped herbs, barberries, sprouts and pomegranate seeds, for serving
For the Bieh
For the Eggplant
Preparation
- Step 1
Make the bieh: In a food processor, pulse the walnuts and hazelnuts until very finely ground, then set nuts aside in a small bowl. Add the cilantro, parsley, chives, mint, sorrel, onion and garlic to the food processor, and purée into a fine paste. (You should have about 1¼ cups herb paste.)
- Step 2
In a 10-inch nonstick skillet, heat up the neutral oil over high until shimmering, then lower heat to medium and add the herb paste and ground nuts. Cook for 15 minutes, stirring frequently to evaporate the water from the mixture. Stir in the turmeric, paprika, hogweed (if using), 2¼ teaspoons salt and ½ teaspoon pepper, and cook for another 5 minutes.
- Step 3
Stir in the sour plum molasses and pomegranate molasses, and cook for 10 minutes, stirring occasionally. If the mixture is dry and looks like it might stick or burn, add a few tablespoons of water at a time to help (up to ½ cup total).
- Step 4
Heat the oven to 350 degrees. Lower stove heat to medium-low and keep cooking the bieh, stirring occasionally, for an additional 15 to 20 minutes. The bieh is done when it’s a very thick, dark paste. Adjust salt and pepper to taste, if needed. Place bieh in a bowl and set aside. (You should have 2½ packed cups.)
- Step 5
Prepare the eggplant: Slice all the eggplant in half lengthwise and divide among two sheet pans. Drizzle each with olive oil and toss to coat, then arrange cut-side up. Sprinkle with sumac and season with salt and pepper. Roast 20 minutes, until eggplant is halfway cooked but still holding its shape.
- Step 6
Remove eggplant from the oven and spoon 3 to 4 tablespoons of bieh on top of each eggplant half, spreading it evenly; you should use up all the bieh. Roast for another 12 minutes, or until the eggplant is completely tender but still holding its shape.
- Step 7
Garnish the eggplant with more chopped herbs, barberries, sprouts or pomegranate seeds. If eating as a main, serve with plain or turmeric basmati rice.
Private Notes
Cooking Notes
Persian hogweed is "golpar" in Farsi. That's how it is labeled in middle eastern markets.
Persian hogweed is "golpar" in Farsi. That's how it is labeled in middle eastern markets.
This sounds delicious but if the name means eggplant kebabs I have a recipe that is a totally different than this and it’s called “kebob betenjan”! The Syrian way ;) It can also be made with zucchini
This sounds delicious but I'm wondering what other veg the author I could use here? I have a mild (but annoying) eggplant allergy.
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