Khorak ba Ab Anar (خوراک با آب انار) — Persian Pomegranate Eggplant & Lentil Stew

• 200 gBrown or green lentils, dry (rinsed and picked over)
• 1200 mlWater (divided; plus more if needed)
• 250 gYellow onion (finely diced (about 1 large))
• 45 mlExtra virgin olive oil (divided)
• 12 gGarlic (minced (about 4 cloves))
• 20 gGreen chilies (thinly sliced; remove seeds for less heat)
• 360 gRoma tomatoes (grated on a box grater or crushed (about 3 medium))
• 10 gSea salt (divided, plus more to taste)
• 700 gEggplant (peeled in stripes and cut into 2.5 cm cubes)
• 60 mlPomegranate molasses (pomegranate syrup) (adjust to taste for tartness)
• 20 gFresh mint leaves (finely chopped, divided)

Instructions

1. 1

   Rinse the lentils until the water runs mostly clear. Add lentils and 900 ml water to a pot, bring to a boil over high heat, then reduce to a steady simmer. Cook uncovered for 18–22 minutes until just tender (not mushy). Drain, reserving 250 ml of the cooking liquid for the stew.

2. 2

   While lentils cook, salt the eggplant: toss eggplant cubes with 6 g sea salt in a colander and let stand 15 minutes to draw out bitterness and moisture. Rinse quickly under cool water, then pat very dry with towels. Dry eggplant browns better and absorbs less oil during cooking.

3. 3

   In a wide heavy pot or Dutch oven, heat 30 ml olive oil over medium-high heat. Add eggplant in a single layer (cook in 2 batches if needed). Sear 6–8 minutes per batch, turning occasionally, until golden on multiple sides. Transfer to a plate; do not fully cook through yet.

4. 4

   Reduce heat to medium. Add remaining 15 ml olive oil, then the diced onion. Cook 10–12 minutes, stirring often, until deeply softened and lightly golden. Add garlic and sliced green chilies and cook 60–90 seconds until fragrant, keeping the heat moderate so the garlic does not brown.

5. 5

   Stir in grated/crushed tomatoes and the remaining 4 g sea salt. Cook 8–10 minutes, stirring and scraping the bottom, until the tomatoes darken slightly and the mixture looks jammy and thick. This concentration step builds sweetness and prevents a watery stew.

6. 6

   Add the drained lentils, the seared eggplant, reserved 250 ml lentil cooking liquid, and 300 ml additional water (total added liquid 550 ml). Bring to a gentle boil, then reduce to low. Cover and simmer 25 minutes, stirring once or twice, until eggplant is silky and the stew thickens.

7. 7

   Uncover and stir in pomegranate molasses and half of the chopped mint (10 g). Simmer uncovered 8–10 minutes to meld flavors and slightly reduce. Taste and adjust: add up to 15 ml more pomegranate molasses for extra tartness, or 60–120 ml water if it becomes too thick.

8. 8

   Turn off heat and rest the stew 10 minutes for the lentils to settle and the sauce to cling. Stir in the remaining mint (10 g). Serve hot, spooning plenty of sauce over each portion. If desired, finish with a small drizzle of olive oil for aroma and sheen.