Mizawra
Ingredients
- 2 eggplants, cubed
- 2 tbsp sumac
- 5 tbsp olive oil
- 1 onion, finely diced
- 5 cloves garlic, sliced
- 1 ½ tbsp tomato purée
- 80g parsley, chopped
- 100g mint, chopped
- 100g dill, chopped
- 300g Swiss chard, finely chopped
- 2 tomatoes, grated
- 1 tsp turmeric
- 1 tsp salt
- 1 tsp black pepper
- Juice of 1 lemon
- 2 tbsp pomegranate molasses
- ½ tsp chilli flakes
- 1 tsp cumin
- ½ tsp cinnamon
- 250g short-grain rice
Steps
- Place eggplant in a large colander set over a bowl. Sprinkle with a tablespoon of salt and set aside to drain.
- In a small bowl mix the sumac into 120ml of water, set aside.
- Heat a quarter of the olive oil in the wok over a medium heat, fry the onions for 5-10 minutes until golden brown.
- Add the garlic and cook until fragrant. Then add the tomato purée and cook for 2-3 minutes.
- Pat the eggplant dry with a paper towel. Add to the pan along with the remaining olive oil. Cook until eggplant is just tender.
- Add the parsley, mint, dill, chard, tomatoes, turmeric, salt, pepper, cinnamon, lemon juice, chilli flakes and cumin and mix well.
- Drain the sumac water through a fine-mesh sieve and add the liquid to the pan, along with 1 litre water. Bring it to the boil.
- Add the rice, cover and cook for 15–20 minutes, stirring occasionally, until it becomes a thick stew with a creamy texture.