Mella Ghormeh - Caspian Herb and Aubergine Stew

Discover the essence of Northern Iran with Mella Ghormeh, a dish that captures the spirit of the Caspian Sea region through simplicity and freshness. This unique stew, crafted from tender aubergines and ripe tomatoes, offers a delightful balance of flavours, perfect for those seeking a vegetarian option or anyone with a love for wholesome, nourishing meals.

In a region where vibrant produce takes centre stage, the key to Mella Ghormeh lies in its fresh, aromatic herbs, making every bite a celebration of nature’s bounty. Serve it with fluffy rice or warm bread, and experience a true taste of Iran’s culinary heritage. Whether you prepare it with fried eggs or keep it entirely plant-based, this traditional favourite will surely bring warmth and richness to your table.

Cook the most popular Persian dishes at home with the help of my e-book.

Here is a short video of the cooking process on my Instagram.

Time

Prep: 40 min (including time for salting the aubergines)

Cook: 30 min

Total: 1 h 10 min

Ingredients (serving 3)

2 medium aubergines (550g), cut into cubes

300g tomatoes, roughly chopped

70g fresh parsley, roughly chopped

25g fresh mint, finely chopped

1 onion, finely chopped

3 cloves garlic, grated

4 tbsp olive oil

3 tbsp sour grapes (ghooreh)

2 tbsp tomato paste

1 tbsp dried tarragon

1 tsp turmeric

1 tsp black pepper

Salt (generous amount for sprinkling over aubergine cubes), and to taste

Spring onion, sliced (for garnish)

To Serve

1 lemon or lime to serve

Extra virgin olive oil to garnish

Your favourite bread or rice

Method

1. Prepare the Aubergines: Sprinkle the aubergine cubes generously with salt and let them rest for 30 minutes to draw out moisture. Rinse the cubes under cold water and pat them dry with a clean cloth.

2. Sauté the Aubergines: Heat 2-3 tablespoons of olive oil in a large pan over medium heat. Add the aubergine cubes and sauté until they are golden and softened. Remove from the pan and set aside.

3. Caramelise the Onion: In the same pan, add the chopped onion to the remaining oil. If needed, add an extra tablespoon of olive oil. Cook for about 5 minutes until the onion is soft and lightly caramelised.

4. Add Garlic and Spices: Stir in the grated garlic, tomato paste, turmeric, and black pepper. Sauté for 2-3 minutes until fragrant.

5. Combine with Tomatoes and Aubergines: Add the chopped tomatoes and the sautéed aubergine cubes back into the pan. Cover with a lid and let everything simmer together for about 10 minutes.

6. Add Herbs and Sour Grapes: Mix in the fresh parsley, mint, dried tarragon, and sour grapes (ghooreh). Season with salt to taste. Cover again and let it simmer for another 10 minutes.

7. Serve: Garnish with sliced spring onion and serve hot with your favourite bread or rice.

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