Khoresht Fesenjan

Saute the onion with the pepper and turmeric in the butter or the oil until well browned. Remove onions and drain. If ground meat is used, make small balls and brown slightly in the oil remaining in the pan. If birds are used, brown them on all sides.

Sprinkle meat or birds with the flour and the chopped walnuts and saute for a few minutes longer. Add water, pomegranate juice and salt to taste. If you like a sourer dish add lemon juice. Cover and simmer over low heat for 30 minutes.

Peel eggplant, cut lengthwise into 6 or 8 pieces, sprinkle each piece with salt and stack one on top of the other for a few minutes to drain. Then rinse in cold water, dry and saute in hot oil until lightly browned on both sides.

Arrange the eggplant on top of the meat or poultry, partially cover, and simmer over low heat until the eggplant is tender and a rich brown gravy rises to the top. Add powdered cardamom, stir well but gently and cook about 5 minutes longer. Server with chelo (white rice).