Naz Khatun

Naz Khatun is a tangy, deeply savory dip from northern Iran, built on smoky roasted eggplant and bright tomatoes brought together with pomegranate molasses and verjuice. Ground angelica — known in Persian as golpar — gives it a distinctly floral, slightly bitter finish that sets it apart from other eggplant preparations.

Persian Naz Khatun

Serves: 4 to 6 | Active Time: 30 minutes | Total Time: 50 minutes

INGREDIENTS

• 2 large eggplants

• 2 small tomatoes

• 1 small yellow onion, grated

• 2 tablespoons vegetable oil

• 2 tablespoons pomegranate molasses

• ½ cup verjuice

• 1 tablespoon dried mint

• ½ tablespoon ground angelica (golpar)

• Salt, to taste

METHOD

1. Roast the eggplants directly over an open flame or under a broiler, turning occasionally, until the skin is fully charred and the flesh is completely soft throughout, about 15 to 20 minutes. Transfer to a colander and allow to cool slightly.

2. Peel away and discard the charred skin. Using a knife, roughly chop and lightly mash the eggplant flesh directly on the cutting board to a coarse, chunky texture. Do not use a food processor — some texture is desirable. Set aside.

3. Score a small X in the bottom of each tomato and blanch in a pot of boiling water for 30 seconds. Transfer immediately to a bowl of ice water. Peel away the skins, then dice the tomatoes and set aside.

4. Heat the vegetable oil in a wide skillet or sauté pan over medium heat. Add the grated onion and cook, stirring frequently, until softened and lightly golden, about 5 minutes.

5. Add the mashed eggplant to the pan and stir to combine with the onion.

6. Stir in the pomegranate molasses, verjuice, diced tomatoes, and a generous pinch of salt. Stir well to incorporate.

7. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, for about 15 minutes or until the mixture has thickened to your preferred consistency.

8. Remove from heat and stir in the ground angelica and dried mint. Taste and adjust salt as needed.

9. Transfer to a serving bowl. Serve warm or at room temperature alongside flatbread or as part of a larger spread.

Note: Verjuice is the pressed juice of unripe grapes and can be found at specialty grocery stores or Middle Eastern markets. If unavailable, a mixture of equal parts white grape juice and white wine vinegar makes a reasonable substitute. Ground angelica (golpar) is available at Persian and Middle Eastern grocers.