Khoresht Bademjan in Pressure Cooker – Eggplant Stew in Pressure Cooker

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eggplant stew, eggplant stew in pressure cooker, Persian food recipes, Persian recipes, pressure cooking

In the old days cooks used to salt the eggplants to draw out its bitterness and block the absorption of oil during cooking. There is no need to salt the eggplants today because the variety of eggplants grown are rarely bitter. Also salting doesn’t eliminate the bitterness, it just masks it.

Bademjan in Pressure Cooker (Eggplant)

Khoresht Bademjan – Eggplant Stew in Pressure Cooker

Prep time: 15 min
Cook time: 1 hour 10 min
Ready in: 1 hour 25 min
Yields: 6 servings

INGREDIENTS

1 large onion peeled and finely chopped
6 tablespoons oil for frying onions
1½ pounds good flat iron roast, cut into 1½-inch cubes
2 tablespoons tomato paste
½ teaspoon turmeric
pinch of saffron (optional)
1½ teaspoons salt
¼ teaspoon ground black pepper
¼ cup fresh lemon juice or 6 dried Persian limes
2 cups hot water
½ cup vegetable oil for frying eggplants
8 Japanese eggplants peeled

INSTRUCTIONS

Heat 6 tablespoons of oil in a medium size pressure cooker over medium-high heat. Add chopped onions and fry for 8 to 10 minutes, stirring occasionally, until golden brown. Add meat, tomato paste and turmeric, fry for 5 minutes until meat is slightly browned. Add 2 cups hot water, salt, and pepper, saffron and lemon juice or dried limes and bring to boil. Lower heat to medium-low, cover and cook for 40 minutes.

Meantime heat 1/2 cup of oil in a large nonstick skillet and fry the eggplants until golden brown.

Place the pressure cooker in the sink and run cold water over it to release pressure. Once safe, open the lid and gently place the eggplants over the meat. Cover and cook over low heat for 20 minutes. Taste and adjust the seasoning as needed.

Bademjan in Pressure Cooker (Eggplant)

Flat iron roast is a flat muscle off the shoulder blade of the cow, sometimes called top blade steak. This cut of meat is very tender and flavorful.

Heat 6 tablespoons of oil in a medium size pressure cooker over medium-high heat. Add chopped onions and fry for 8 to 10 minutes, stirring occasionally, until golden brown.

Add meat, tomato paste and turmeric, fry for 5 minutes until meat is slightly browned.

Letting tomato paste fry in oil intensifies the flavor and color of this dish.

Add 2 cups hot water, salt, and pepper and lemon juice or dried limes and bring to boil.

Lower heat to medium-low, cover and cook for 40 minutes.

Using a knife remove the leafy part overlapping the flesh by making a shallow cut around the head of the eggplant then peel the skin with a vegetable peeler. Keeping the head will prevent the eggplant from disintegrating while cooking. Also it make s nice presentation.

Meantime heat 1/2 cup of oil in a large nonstick skillet and fry the eggplants until golden brown.

Place the pressure cooker in the sink and run cold water over it to release pressure.

Once safe, open the lid and gently place the eggplants over the meat. Cover and cook over low heat for 20 minutes. Taste and adjust the seasoning as needed.