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vegan borani banjan seen up close front view, two white bowls, a twig of mind, a little brown bowl with lemons to the side

Vegan Borani Banjan

Inspired by an Afghan classic. Semolina with white beans, pomegranate seeds, lots of fresh mint, a tomato sauce infused with mint, roasted aubergines, and a dollop of cream or yoghurt.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: Afghan, Middle Eastern
Ingredients Equipment Method Notes

Ingredients
  

Tomato Mint Sauce
  • 3 tbsp olive oil
  • ½ white onion, diced
  • 4 cloves of garlic, minced
  • salt
  • 1 tbsp balsamic vinegar
  • 1 tin chopped tomatoes (400 grams)
  • cracked black pepper
  • 2 big handfuls of mint, finely chopped
White Bean Semolina
  • 1 tbsp olive oil
  • ½ white onion, diced
  • salt
  • 1.5 cups coarse semolina or bulgur (±300 grams)
  • 1 bay leaf
  • 3 cups water (make sure you have a 1:2 ratio)
  • 1 tin big white beans (
  • 1 pomegranate
  • 1 lemon, squeezed
Roasted aubergine
  • 1 aubergine, quartered
  • salt
  • pepper
  • olive oil
  • 4 tbsp vegan yoghurt or cream
  • extra chopped mint
  • extra pomegranate seeds

Equipment

  • oven
  • Pot

Method
 

  1. Start by preheating the oven to 200 °C (392 °F). Quarter the aubergine, sprinkle with salt, and put to the side where it can release some of its moisture.
  2. Get a pot on a medium heat, add olive oil. Dice the onion and add to the pot. Sprinkle with salt. Add the garlic. Once softened and starting to brown, add the balsamic vinegar. Add the chopped tomatoes and black pepper and let simmer.
  3. Drizzle the aubergines with olive oil and pop in the oven for 30 minutes until golden brown.
  4. Rinse the semolina and drain. Get a pan on a medium high heat, add olive oil, and sautée the onion. Once softened, add the bayleaf and the semolina. Add water and bring to a boil. Once boiling, cover with a lid and boil for 15 minutes.
  5. Rinse the beans. Remove the seeds from the pomegranate.
  6. Add the chopped mint to the tomato sauce.
  7. Once the semolina has cooked for 15 minutes, take off the heat and let sit for 5/10 minutes.
  8. In a bowl, add the beans, the pomegranate seeds, the semolina, squeeze the juice of 1 lemon, and mix all together.
  9. Take the aubergines out of the oven.
To Serve:
  1. First add a serving of semolina-bean mix, top with a big spoonful of tomato mint sauce, the roasted aubergine, a dollop of yoghurt or cream, a bit of fresh mint, and some pomegranate seeds.

Notes

This all keeps in the fridge for a few days. I'd always say use a bit of common sense when keeping for in the fridge and reheating. 
 
Make this gluten free by using rice or quinoa! 
Tried this recipe?Let us know how it was!