Persian Parsley Stew with Meatballs and Eggplant (Ja'fari Ghoorme)

Heat a generous splash of oil in a pot over medium heat. Add the finely chopped leek and parsley and sauté, stirring often, until fragrant and lightly golden.

Pour in 2–3 cups of water, bring to a gentle simmer, and cook until the herbs are partially tender.

In a bowl, combine the minced meat with the grated onion, salt, and black pepper. Mix well and shape into small, walnut-sized meatballs.

Heat a little oil in a skillet and lightly fry the meatballs until just sealed and lightly browned on the outside.

Add the meatballs to the simmering herbs. Pour in the pomegranate juice or verjuice, bring to a gentle boil, then reduce the heat and simmer until the meatballs are cooked through and the stew develops a light sheen of oil on the surface.

Meanwhile, heat oil in a separate pan and fry the peeled eggplants until golden and tender. Drain on paper towels.

Arrange the fried eggplants on top of the stew and simmer briefly, just long enough for the flavors to meld without overcooking the eggplant.

Taste and adjust seasoning if needed. Serve hot, ideally with steamed rice.