{"id":5331,"date":"2026-09-01T04:22:42","date_gmt":"2026-09-01T04:22:42","guid":{"rendered":"https:\/\/peykmagazine.com\/en\/?p=5331"},"modified":"2026-09-01T04:22:44","modified_gmt":"2026-09-01T04:22:44","slug":"noosh-e-jaan-3","status":"publish","type":"post","link":"https:\/\/peykmagazine.com\/en\/2026\/09\/01\/noosh-e-jaan-3\/","title":{"rendered":"Noosh e Jaan"},"content":{"rendered":"

From: The Joy of Cooking<\/i> by Pari Ardalan Malek<\/p>\n

\"\"<\/p>\n

Mirza Ghassemi:<\/b><\/span> A well-known eggplant dish\/recipe from the northern province of Rasht. <\/b><\/h3>\n

Preparation time: 30 minutes<\/p>\n

Servings: 4-5<\/p>\n

Ingredients<\/b><\/span>: 3 large eggplants, 6 eggs, 1 clove chopped garlic, 3 teaspoons liquid saffron, 3 tablespoons oil, 3\/4 teaspoons salt, 1\/4 teaspoons pepper<\/p>\n

Directions<\/b><\/span>:<\/p>\n

Broil whole eggplants with skin on a cookie sheet for 10 minutes, reduce heat to 450 degrees.<\/p>\n

Turn eggplants and continue cooking for another 13 minutes.<\/p>\n

Watch eggplants closely to prevent them from burning. Remove eggplants from oven.<\/p>\n

Eggplants should be soft.<\/p>\n

Peel eggplants while still warm.<\/p>\n

Fry garlic in oil, add eggplants, and saut\u00e9 to a pasty consistency. Mix eggs, saffron, salt,<\/p>\n

pepper, and eggplants in the skillet, then stir over low heat for 10 minutes.<\/p>\n

Taste mixture. Beware of overcooking eggs (they should be soft). Serve with white rice.<\/p>\n

\n

\"\"<\/h3>\n

Tas Kabob:<\/b><\/span> Layers of Meat and Vegetables<\/b><\/h3>\n

Preparation time: 1 hour<\/p>\n

Servings: 6<\/p>\n

Ingredients<\/b><\/span>: 1 pound lamb or beef shank; 4 large onions, 4 large potatoes, 4 large carrots, all peeled and cut into \u00bd inch slices; 2 medium eggplants, peeled and cut into \u00bd inch slices; 4 large tomatoes cut into \u00bd inch slices; 1 cup pitted prune; 1 teaspoon cinnamon; 1 teaspoon turmeric; 1 teaspoon lemon powder;\u00a0 <\/span>4 tablespoons tomato paste; \u00bd teaspoon salt; \u00bc teaspoon pepper; 2 tablespoons limoo omani powder (dried lime powder); 1 cup water; \u00bd cup oil for frying<\/p>\n

Directions<\/b><\/span>:<\/p>\n

Wash and saut\u00e9 meat for 3 minutes and set aside.<\/p>\n

Add 2 tablespoons of oil to a large pot and line bottom with a layer of sliced onion. Continue adding single layers of the remaining vegetables (except the eggplants and tomatoes), prunes, and meat.<\/p>\n

When you have added one layer of every item, mix cinnamon, turmeric, lemon powder, limoo omani powder, salt, and pepper and sprinkle over the vegetables and meat.<\/p>\n

Continue adding layers of the same vegetables until all slices are used.<\/p>\n

Fry all sides of the eggplants in oil, drain, and save.<\/p>\n

Sprinkle the remaining dry ingredient mixture over the layers.<\/p>\n

Dilute tomato paste and water and pour over the sliced tomatoes.<\/p>\n

Cover and cook for 2 to 2 1\/2 hours over medium heat.<\/p>\n

Top vegetables with eggplant slices, then cover with tomato slices, and cook for another hour.<\/p>\n

Test meat for tenderness. The dish can be served as a meal with torshi and fresh herbs.<\/p>\n","protected":false},"excerpt":{"rendered":"

From: The Joy of Cooking by Pari Ardalan Malek Mirza Ghassemi: A well-known eggplant dish\/recipe from the northern province of Rasht. Preparation time: 30 minutes Servings: 4-5 Ingredients: 3 large eggplants, 6 eggs, 1 clove chopped garlic, 3 teaspoons liquid saffron, 3 tablespoons oil, 3\/4 teaspoons salt, 1\/4 teaspoons pepper Directions: Broil whole eggplants with<\/p>\n","protected":false},"author":2,"featured_media":5335,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"two_page_speed":[],"footnotes":""},"categories":[65],"tags":[],"class_list":["post-5331","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nooshe-e-jaan"],"yoast_head":"\nNoosh e Jaan - Peyk Magazine<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/peykmagazine.com\/en\/2026\/09\/01\/noosh-e-jaan-3\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Noosh e Jaan - Peyk Magazine\" \/>\n<meta property=\"og:description\" content=\"From: The Joy of Cooking by Pari Ardalan Malek Mirza Ghassemi: A well-known eggplant dish\/recipe from the northern province of Rasht. Preparation time: 30 minutes Servings: 4-5 Ingredients: 3 large eggplants, 6 eggs, 1 clove chopped garlic, 3 teaspoons liquid saffron, 3 tablespoons oil, 3\/4 teaspoons salt, 1\/4 teaspoons pepper Directions: Broil whole eggplants with\" \/>\n<meta property=\"og:url\" content=\"https:\/\/peykmagazine.com\/en\/2026\/09\/01\/noosh-e-jaan-3\/\" \/>\n<meta property=\"og:site_name\" content=\"Peyk Magazine\" \/>\n<meta property=\"article:published_time\" content=\"2026-09-01T04:22:42+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-09-01T04:22:44+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/peykmagazine.com\/en\/wp-content\/uploads\/2026\/09\/nooshe-jaan-Peyk-225-titles-English.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"708\" \/>\n\t<meta property=\"og:image:height\" content=\"535\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/peykmagazine.com\\\/en\\\/2026\\\/09\\\/01\\\/noosh-e-jaan-3\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/peykmagazine.com\\\/en\\\/2026\\\/09\\\/01\\\/noosh-e-jaan-3\\\/\"},\"author\":{\"name\":\"admin\",\"@id\":\"https:\\\/\\\/peykmagazine.com\\\/en\\\/#\\\/schema\\\/person\\\/b8758493a366338985bb7c506eb1e030\"},\"headline\":\"Noosh e Jaan\",\"datePublished\":\"2026-09-01T04:22:42+00:00\",\"dateModified\":\"2026-09-01T04:22:44+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/peykmagazine.com\\\/en\\\/2026\\\/09\\\/01\\\/noosh-e-jaan-3\\\/\"},\"wordCount\":362,\"commentCount\":0,\"image\":{\"@id\":\"https:\\\/\\\/peykmagazine.com\\\/en\\\/2026\\\/09\\\/01\\\/noosh-e-jaan-3\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/peykmagazine.com\\\/en\\\/wp-content\\\/uploads\\\/2026\\\/09\\\/nooshe-jaan-Peyk-225-titles-English.jpg\",\"articleSection\":[\"Persian Cuisine\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/peykmagazine.com\\\/en\\\/2026\\\/09\\\/01\\\/noosh-e-jaan-3\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/peykmagazine.com\\\/en\\\/2026\\\/09\\\/01\\\/noosh-e-jaan-3\\\/\",\"url\":\"https:\\\/\\\/peykmagazine.com\\\/en\\\/2026\\\/09\\\/01\\\/noosh-e-jaan-3\\\/\",\"name\":\"Noosh e Jaan - 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