Eggplants, otherwise known fondly as the potatoes of Iran, have a special place in Persian cuisine. You will find them fried, baked, charred over open fire, or pickled. Their texture ranges from chewy, smooth, chunky, and soft to creamy. They are cooked into Kuku or preserved as a Torshi (pickled) or integrated as a supporting element into a Khoresh or – in this case – featured as the star of the show!
What are these bright red, tart, sharp, tangy, mouth puckering berries? Well – they’re Iran’s very own barberries!
When I try to describe these berries to my students, I am always asked what familiar fruit are they most like? “Are they like raisins, or goji berries, or cherries? Oh, I know, are they like cranberries?!”
I seem to spend a lot of time thinking about Isfahan these days. So I started searching online and paging through cookbooks for inspiration to see what intriguing and tasty dish I could come up with to share.
This is a simple Isfahani stew that once again has familiar elements such as lamb, chickpeas (in this case in the form of flour), tomatoes and spices, that are combined in a unique and surprising manner to create an extraordinary flavor profile and texture.
Eggplant, otherwise known as the potato of Iran, is used in a variety of stews, Kuku (egg-based dishes), and layered rice dishes.
This stew is a well known, popular and respected dish that finds itself served frequently and proudly on a Persian table. The very special and unique ingredient in this dish is “Ghooreh”, which showcases Iranians’ love of all things sour. Ghooreh is the Farsi name for unripe sour grapes. Once harvested, they are then juiced, frozen or dried into a powder. These elements are used anywhere acidity is called for.
This dish takes me way back to my childhood growing up in Tehran. I remember loving this dish for its flavor and simplicity, which clearly appealed to my teenage palate. A simple meatball dish with fried potatoes over steamed rice – how can you go wrong with that?