Nazkhatun (Iranian Eggplant and Pomegranate Dip) Recipe

An authentic, healthy and creamy Persian dip relished with lavash and vegetables.
Cook Time: 30 minutes

Difficulty: Easy
Serves: 4


Eggplants; 3 Medium

Onions, chopped; 2 medium

Garlic Cloves, crushed; 2

Olive Oil; 1/2 cup

Tomatoes, thinly sliced; 4

Pomegranate Molasses; 2 tbsp

Salt; 1 tsp

Freshly ground Black Pepper; 1/2 tsp

Angelica Powder; 1 tsp

Fresh Mint, chopped; 1/2 cup or 2 tsp dried Mint

Fresh Pomegranate seeds for garnish


  1. Preheat oven to 200°C. Prick eggplants with a fork to prevent them from bursting, and place on oven rack. Bake for 45 minutes.
  2. Place the eggplant on a cutting board and let stand until cool enough to handle. Peel and roughly chop.
  3. In a deep skillet, fry the onions and garlic in 3 tablespoons of oil.
  4. Add tomatoes and pomegranate molasses and cook for 10 minutes over medium heat. Add the eggplant, and sprinkle with salt, pepper, angelica powder, and mint. Simmer over low heat for another 35 minutes, stirring occasionally. Adjust seasoning.
  5. Transfer to a serving dish and serve hot or cold with lavash as an appetiser.