Celebrate the Persian New Year with these Delicious Recipes (The Social)

BADEMJAN (EGGPLANT STEW) *Servings 6-8

Ingredients:

1 lb (app. 500 g) stew meat, lamb or beef 6 small and narrow eggplants or 2 medium/large eggplants 3-4 tablespoons chopped onions
1 tablespoon tomato paste
2-3 tbsp lemon juice
Oil
Salt and pepper
Turmeric

Directions:

Cut the meat up into pieces (if it’s not already) and wash the meat. In a large pot, heat up a small amount of oil to saute the onions in. Once the onions begin turning a golden colour, add the meat to it and stir around for a bit. Add salt, pepper and turmeric to the meat and stir. Add 3-4 cups of water to the pot, tomato paste and lemon juice then allow the contents to cook (place the lid on the pot and set burner to medium heat).
While the stew is cooking you can prepare the eggplants. If you are using narrow and small eggplants, peel the skin and then put a slice through the eggplant (lengthwise), rinse the eggplants, and add salt to each. If you are using larger eggplants, peel the skin and chop the eggplant (lengthwise) into a few pieces, rinse, add salt to each piece. Heat up some oil in a frying pan and fry the eggplants until a golden brown colour. Note: eggplants do absorb a lot of oil, so if you prefer to bake them that may be a good option and a bit healthier. When the Khoresht has thickened and most of the water is gone (should only have about 1 cup of water remaining) you will place the eggplants on top of the khoresht. Allow the Khoresht-e Bademjan to cook an additional 15-20 minutes for the eggplants to cook with the stew a bit.
Serve with plain rice and any other side dishes.

FALOODEH (RICE NOODLE IN ROSE WATER) *not pictured

Ingredients:

Preparations:

Directions:

Mix a cup of sugar and a cup of water in a pot and stir thoroughly until well mixed.
Heat the pot and keep stirring until boiled.
Turn off the stove and let the mixture cool down.
Add the rose water to the pot, stir well, then put the mixture in the freezer until frozen.
Put the rice noodles in a pot, add boiling water until it covers the noodles completely and simmer for 5-10 minutes or until tender.
Drain the noodles in a colander and rinse with cold water.
Take the frozen mixture out of the freezer and add it to the drained noodles and stir.
Keep the mixture in the freezer until served.
Squeeze a fresh lime (and more rose water, if preferred) into a cup of faloodeh when served.

FESENJAN (POMEGRANATE AND WALNUT STEW) *Serves: 3-4

Ingredients:

1 large yellow onion, diced
3-4 tbsp olive oil
1/4 cup pomegranate molasses (or 1 8-oz. bottle POM juice) 1.5 cups walnut halves
2 boneless skinless chicken breasts, cut into 1.5-inch cubes*
2 cups low-sodium chicken stock
2 tbsp honey
1/2 teaspoon turmeric
1/4 tsp sea salt
Pinch each cinnamon, nutmeg and black pepper
Optional: 1 cup uncooked white or brown rice (I used jasmine, pictured below) for serving
Optional: 1 cup pomegranate arils and fresh parsley for garnish

Directions:

If you don't have pomegranate molasses, make your own by pouring pomegranate juice into a small saucepan. Bring to a boil, then reduce heat, add a pinch of salt and a little lime juice and simmer for 45 minutes until reduced. Set aside to cool. You will have leftovers.
Next, toast walnuts in a shallow pan over medium heat for 8-10 minutes or until golden brown and fragrant. Once cooled, transfer to a food processor or blender and blend into a fine meal. Set aside.
Next, if you're serving with rice, start by rinsing 1 cup rice in a fine mesh strainer. Bring 2 cups water to a boil, add rice and a pinch of salt. Cover and turn to low. White rice should take 18-25 minutes; brown rice 30-40. Don't open lid until it's done. Fluff and set aside, covered.
Heat a large pot over medium heat. Once hot add 1 tbsp olive oil and onions. Cook until soft, stirring occasionally.
In a separate pan over medium heat, cook the chicken in two batches in a bit of olive oil. Once browned, add it directly to the pot with the onions. Salt chicken while browning.
Once all the chicken is in the pot, add chicken stock and bring to a boil.
Reduce heat and add pomegranate molasses, honey, turmeric, cinnamon, nutmeg, pepper and walnuts. Simmer for 15-25 minutes or more, until desired thickness is reached. Taste and adjust seasonings as needed.
Serve over rice or with naan. Garnish with pomegranate arils and parsley. Store leftovers covered in the fridge. Should keep for several days.