Call for Iran travel tours09337408300

Side Dishes

Add milk slowly while stirring so that milk is fully absorbed by spinach.

Ingredients (4 servings)

  • 6 small eggplants
  • 4 medium tomatoes
  • 2 cups pomegranate juice (or 2 teaspoons of pomegranate paste)
  • 1/2 cup sour grape juice
  • 2 medium onions
  • one teaspoon marjoram
  • 1/2 teaspoon dried mint
  • salt
  • black pepper



Wash eggplants and tomatoes. Cook whole eggplants in the oven at 400 F for about 30 minutes. Remove and let cool, then peel and chop finely. Pour hot water over the tomatoes, then peel and chop finely. Peel onions and grate them.

Add pomegranate juice, sour grape juice, salt and black pepper to eggplants. (If pomegranate juice is not available, use pomegranate paste mixed with 2 cups of hot water). Cook over low heat for about 10 minutes. Add marjoram, dried mint and grated onions, mix well and remove from heat. Add tomatoes, mix, and serve.


Thinking about traveling to Iran?

After receiving your email address we will be in touch to help you with your trip to Iran.
Invalid Input

Quick Links

Travel Services

Other Languages

Contact Details



Zand Blvd, Roodaki St. , Zip code: 7135744934, Shiraz, Iran