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Saturday 16 August 2025 16:57:08 GMT

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Mạnh hùng :

Hộ mik vs ạ 🥰🥰🥰

2025-08-17 01:48:40

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tenderoo

Stop putting king size on your king size bed! It don't look good! @Monbix #comforter #comforterset #bedding #beddingset #fallbedding

Stop putting king size on your king size bed! It don't look good! @Monbix #comforter #comforterset #bedding #beddingset #fallbedding

I came up with this recipe a little while ago, and it’s been on repeat ever since. Anar Bademjoon is a healthy Persian dip made with roasted eggplant and pomegranate molasses. It’s rich, tangy, naturally vegan, and very hands off! We’ve been eating it with fresh bread alongside family dinners, and I honestly can’t get enough. If you love eggplant, save this to try next! Nooshe joon🌼🌸🌺 ♥️This dish is created by MozandMiel♥️ Ingredients 2 globe eggplants 1 large onion, finley diced 2 tomatoes, diced 1 tbsp tomato paste 1/2 cup pomegranate molasses 3/4 cup finely ground walnuts 1 tsp dried mint 1 tsp salt 1 cup water 1 and 1/2 tbsp ghee Instructions Preheat the oven to 400F (200C). Poke the eggplant with holes, then roast in a lined baking sheet for 60 minutes, turning halfway. In a large, add your onins and ghee and caramelize until golden. Add the tomato paste, pomegranate molasses, dried mint, salt, and ground walnuts. Let it come to a boil, then cover and simmer on low heat for 15 minutes. Add the peeled eggplants, then cover and simmer on low heat for 20 minutes. #persianfood #eggplant #persian #pomegranate #EasyRecipes

I came up with this recipe a little while ago, and it’s been on repeat ever since. Anar Bademjoon is a healthy Persian dip made with roasted eggplant and pomegranate molasses. It’s rich, tangy, naturally vegan, and very hands off! We’ve been eating it with fresh bread alongside family dinners, and I honestly can’t get enough. If you love eggplant, save this to try next! Nooshe joon🌼🌸🌺 ♥️This dish is created by MozandMiel♥️ Ingredients 2 globe eggplants 1 large onion, finley diced 2 tomatoes, diced 1 tbsp tomato paste 1/2 cup pomegranate molasses 3/4 cup finely ground walnuts 1 tsp dried mint 1 tsp salt 1 cup water 1 and 1/2 tbsp ghee Instructions Preheat the oven to 400F (200C). Poke the eggplant with holes, then roast in a lined baking sheet for 60 minutes, turning halfway. In a large, add your onins and ghee and caramelize until golden. Add the tomato paste, pomegranate molasses, dried mint, salt, and ground walnuts. Let it come to a boil, then cover and simmer on low heat for 15 minutes. Add the peeled eggplants, then cover and simmer on low heat for 20 minutes. #persianfood #eggplant #persian #pomegranate #EasyRecipes

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