Persian New Year (Day 1)

By Cooking With Ayeh · 60 min

Ingredients

Instructions

1. Cut the eggplants into quarters lengthwise, salt the cut sides, and let them stand for 20 minutes. Pat them dry.
2. Coat the eggplant with olive oil and roast in the oven or air fryer at 180°C/350°F for 15 to 20 minutes, until golden brown. (Alternatively, pan-fry them in extra oil.)
3. If using saffron, steep the pinch of ground saffron in 2 tablespoons of boiling water in a small glass.
4. Finely dice the onion and garlic. Sauté them in 1 tablespoon of olive oil in a large pan. When translucent, add the tomato paste with ½ tablespoon of olive oil and fry for a few minutes.
5. Add the passata to the pan. Swirl a little water in the passata bottle, add it to the pan, then add 1 cup of water. Season generously with salt and pepper, and stir in the saffron water.
6. Stir the sauce, cover, and simmer over medium heat for 30 minutes.
7. After 30 minutes, taste the sauce and adjust the seasoning. Place the cooked eggplant on one side of the pan and the chickpeas on the other. Add the halved tomatoes, cover, and simmer on low heat for 30 to 45 minutes; longer is better.

Summarized from Cooking With Ayeh's video. Watch it for the details.

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GarlicOnionTomatoTomato pasteChickpeaEggplantCanned chickpeaPassata