(Persia Digest) – Naz Khatun is a dish from northern Iran, especially the lush green Guilan Province, where most of the dishes are cooked with a tangy taste in the humid Caspian Sea region. This is served with a variety of mixed rice dishes, such as rice with broad beans and dill weed [recipe on website] and rice with lentils, lamb and raisins, or kebabs. The most popular combination is a side dish of Naz Khatun with lentils, lamb and raisin rice.
Naz Khatun is prepared with verjuice and garlic. It lowers high blood pressure and cholesterol; it is also an antioxidant and strengthens the general condition of the body.
Preparation (serves 4)
½ Cup verjuice
2 Cups fresh or unsweetened pomegranate juice
4 tbsp grated onion
1 tbsp dried mint
1 tbsp fresh chopped, or 1 tsp dried, angelica
Salt to taste
Wash the aubergines and place in the oven for half an hour until grilled. Peel and cube into small pieces.
While the aubergines are in the oven, place the tomatoes in a bowl and cover with boiling water and leave for ten minutes. Peel the tomatoes and cube into small pieces.
Place the aubergines in a pan and add the verjuice and unsweetened pomegranate juice. Allow to simmer until it thickens. Then add the angelica, mint, and grated onion and stir well. Remove the pan from the heat and add the tomatoes. Mix well and place in a serving dish. Sprinkle with chopped walnuts and mint leaves.
Your dish is ready.
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