Translated by: Samira Hasanzadeh
1 kg hazelnuts
500 g eggplants
3 tablespoons sour pomegranate paste
3 tablespoons tomato paste
1 tablespoon flour
1/2 teaspoon Golpar
1/2 teaspoon pepper powder
Salt, Turmeric for seasoning
Procedure:Break the hazelnuts and put the nuts inside water for 1 whole hour. Try to remove the skin around. Then wash them and put inside a blender with water. For instance, mix 2 cups of hazelnuts with 6 cups of water. When nuts are completely crushed, transfer them into a proper pot and add in salt, turmeric, and pomegranate paste and set over the fire. While cooking, add in chicken shreds and allow to cook. Mix tomato paste and flour and then add into the pot as well. Wait till a little thick in consistency. Sprinkle with pepper and Golpar.
Peel the eggplants and fry them in a pan separately. 5 minutes before removing the pot from the stove, add them too. Once ready, transfer in a desired dish and serve with rice. Bon appetit!