This dish means "little orphan" in Farsi and is described as such because it is amazingly simple yet delicious. It is considered a staple cuisine in many parts of Western Iran. Chef Mina creates a savory yet pungent sauce, combining onion, garlic, and turmeric with diced tomatoes. The eggplants soak up the tangy spices as they are mixed into the sauce along with some boiled potatoes. This vegetarian dish is packed with flavors while at the same time ushers a sense of comfort in each bite.
Ingredients: Potato, Eggplant, Tomato, Green bell pepper, Onion, Garlic, Turmeric powder, Black and red pepper powder, Tomato paste, Salt, Oil
Allergy: Gluten (pita bread)