That's not fesenjan!

[kaberett]

Rice

Cooked as normal. Stuck some ghee in once the water had boiled off to encourage the bottom to go crunchy. That is not how it is supposed to work.

Not fesenjan-e bademjan

Fried some onions and aubergine in oil+ghee until the former were brownish and the latter were melty.

Meanwhile toasted the seeds of four (4) green cardamom pods with a couple of tablespoons buckwheat flour. When it started browning, added some ground toasted walnuts. Once I decided they'd had long enough, added seeds of one (1) pomegranate. Prodded dubiously with a wooden spoon. Eventually added the onion-aubergine mix and a couple of handfuls of dried chopped dates.

Serving

Poured the one over the other, topped with yoghurt-and-mint-leaves.

Verdict

Two of the three people I fed this to really liked it and want me to make it again. The third thought it lacked umame but for some unaccountable reason thought "KEJAP MANIS" was an inappropriate solution. :-(

Comments

[noldo]

Obviously adding powdered MSG is the appropriate solution to the umami problem.

PS FOOD I WILL COME AND EAT YOUR FOOD FOOD

[kaberett]

PLEASE DO

IS BLOCK OF TOFU IN FRIDGE V SAD V LONELY

SEPARATED FOREVER FROM KETJAP MANIS IN OTHER KITCHEN

TWO CORRIDORS A STAIRWELL AND EIGHT STUDENTS STAND -- FOREVER? -- IN THE WAY OF THE FRUITION OF THEIR LOVE

ONLY YOU CAN SAVE THEM

[azuire]

I WOULD WATCH THIS FILM SO FAST YOU CANNOT EVEN IMAGINE

[noldo]

I'm only watching this if the kecap manis is played by, like, Freema Agyeman.

...HOTNESS OF LEADS IS IMPORTANT OKAY

[kaberett]

<3

[gerald_duck]

Marmite is the one true umami!