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Ingredients
US|METRIC
4 SERVINGS
- 4 Chinese eggplants (peeled, sliced lengthwise and cut into 3 pieces, or 8 Italian eggplants, sliced lengthwise and cut in half)
- 1 cup yellow split peas (slow-cooking, lapeh dir paz)
- 1/2 tsp. salt
- 2 yellow onions (large, peeled and sliced very thin, fried to golden brown, divided, ¾ for khoresh and ¼ for the rice)
- 3 Tbsp. butter (for frying the onion)
- 1/2 tsp. ground turmeric
- 2 Tbsp. tomato paste
- 1/2 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 1 pinch cayenne pepper
- 1/8 tsp. saffron powder (optional)
- 3 Tbsp. pomegranate concentrate
- 1 Orange
- 1 cup orange juice (freshly squeezed, 3 medium oranges)
- 1/2 cup lemon juice (freshly squeezed, 2 lemons)
- 1/2 cup hot water (more if needed)
- 2 cups basmati rice (uncooked, 2½ cups if making yogurt tahdig)
- 3/4 cup blanched slivered almonds
- 2/3 cup Zereshk (barberries)
- 1 dash saffron powder (optional)
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NutritionView More
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900Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories900Calories from Fat190 |
| % DAILY VALUE |
| Total Fat21g32% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol20mg7% |
| Sodium680mg28% |
| Potassium2400mg69% |
| Protein29g |
| Calories from Fat190 |
| % DAILY VALUE |
| Total Carbohydrate157g52% |
| Dietary Fiber33g132% |
| Sugars30g |
| Vitamin A15% |
| Vitamin C140% |
| Calcium25% |
| Iron40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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