Khoresht Kadoo Bademjan Ba Morgh

Tags

chicken, eggplant, Gluten free, Khoresht, zucchini

Khoresht Kadoo Bademjan Ba Morgh (Zucchini and Eggplant Stew with Chicken)

In khoresht kadoo bademjan ba morgh, golden brown eggplants and zucchinis cook in a rich and flavorful sauce of fried onions, tomato paste and spices. Furthermore, ghooreh, unripe grapes of seedless grape variety like Thompson grapes, imparts a unique flavor and bright tartness to this stew. Ghooreh can be found at Middle Eastern and Mediterranean markets in early June. Some stores may carry frozen sour grapes in their freezer section. Alternatively, other forms of ghooreh like the juice of sour grapes called abghooreh; or ground sour grape which is dried sour grape that is ground into powder, can be used in this recipe. This stew is a combination of khoresht bademjan and khoresht kadoo in one dish, perfect choice if you have family members who dislike either stew. No one would go hungry!

Since this stew is made with chicken tender and doesn’t require 30 minutes cooking prior to adding the vegetables, it’s best to fry the eggplants and zucchinis first. I fried the zucchinis on the stove top, but roasted the eggplants in the oven because they soak up less oil.

To roast your eggplants, place them in a non-stick roasting pan. Drizzle with oil, coating all sides. Roast, on the lower rack of oven, until golden brown, about 35 to 40 minutes. Check every 10 to 15 minutes and flip them over.

You can fry the eggplants and zucchinis a day in advance, then cover and store them in your refrigerator.

To make this delicious stew, fry the onions until slightly golden on the edges. Then stir in the tomato paste and spices. Add chicken tenders and cook for about 5 minutes to let the tomato paste fry. By frying the tomato paste, you boost the flavor of the sauce in a huge way. Once the onion is ready, add the sour grapes. If you don’t have sour grapes, use lemon juice or limoo amani. Since limoo amani needs time to rehydrate and soften, give them a jump start by soaking them in hot water for 20 minutes prior to adding them to the sauce.

Heat the water before adding it to the fried onions to save time. Otherwise, it would take a few minutes longer to bring the sauce back to a boil. Now, your base sauce is done.

Place the eggplants and zucchinis over the chicken tenders and bring to a gentle  simmer. Cover and cook over low heat for 25 to 30 minutes or until the vegetables are cooked.

Serve khoresht kadoo bademjan ba morgh over polo. For a great side dish accompaniment try Persian cucumber salad or yogurt and cucumber dip.

Khoresht Kadoo Bademjan Ba Morgh (Zucchini and Eggplant Stew with Chicken)

Prep time: 15 min
Cook time: 1 hour 30 min
Ready in: 1 hour 45 min
Yields: 4 to 6 servings

INGREDIENTS

1 large onion chopped
6 tablespoons oil for frying onion
8 chicken tenders
2 tablespoons tomato paste
½ teaspoon turmeric
pinch of saffron (optional)
1½ teaspoons salt
¼ teaspoon ground black pepper
3/4 cup sour grapes or ¼ cup fresh lemon juice or 6 dried Persian limes
2 cups hot water
½ cup vegetable oil for frying eggplants and zucchinis
2 globe or 5 Japanese eggplants peeled
4 zucchinis peeled

INSTRUCTIONS

Heat ½ cup of oil in a large skillet and fry the zucchinis until golden brown. Remove to a platter and set aside. Add eggplants to the skillet and fry until golden brown.

To roast the eggplants, place them in a non-stick roasting pan. Drizzle with oil, coating all sides. Roast, on the lower rack of oven, until golden brown, about 35 to 40 minutes. Check every 10 to 15 minutes and flip them over.

Heat 6 tablespoons of oil in a medium pot over medium-high heat. Add chopped onions and fry for 8 to 10 minutes or until slightly golden. Stir occasionally. Add tomato paste and seasonings to the fried onions. Cook for 5 more minutes, stirring occasionally, then add the sour grapes.

Stir in 2 cups hot water.  Place the eggplants and zucchinis over the chicken tenders and bring to a gentle simmer. Cover and cook over low heat for 25 to 30 minutes or until the vegetables are cooked.

Taste and adjust the seasoning.

Serve khoresht kadoo bademjan ba morgh over basmati rice.

Vegetarian Gheymeh Bademjan Khoresht

Tags

eggplant, limoo amani, vegan, vegetarian, vegetarian Persian stew, Yellow split peas

Vegetarian Gheymeh Bademjan Khoresht (Eggplant and Yellow-Split Pea Stew)

Of all the recipes I’ve posted over the years, eggplant and yellow-split pea stew has been the most viewed recipe, so I created this scrumptious Vegetarian Gheymeh Bademjan Khoresht recipe for the vegetarians and vegans out there :). Just because you’re vegetarian or vegan doesn’t mean you can’t have your favorite Persian stew. If you stumbled upon this post in search of the meat version of this stew, you’re in luck, because I posted the meat version of this Vegetarian Gheymeh Bademjan Khoresht back in December of 2014. Wow, how time flies!

To make the sauce, heat olive oil in a medium-sized pan over medium high-heat. Then add the chopped onions and fry for about 20 minutes or until onions are slightly golden. Mix in the chopped garlic, tomato paste, turmeric, salt and pepper and cook the mixture for about 5 minutes or until the tomato paste is fried and the oil color changes to a deep yellowish orange. By letting tomato paste brown in the pan, and sautéing it with spices and other aromatic ingredients like onions and garlic, you can boost the flavor of your sauce in a huge way.

Next, add yellow split peas, limoo amani , saffron and hot water to the onion mixture and bring it to a gentle boil. Lower the heat to medium low, cover and cook the stew for about 20 minutes or until the split peas are almost tender.

Prior to adding the Persian limes limoo amani, place them on the counter over a towel. Hold them with one hand so they don’t roll off the counter and use your other hand to pierce them with a fork. This is done so that the stew’s cooking liquid flows through the holes in the limes infusing the stew with their scented tang and subtle complexity.

While the split peas are cooking, start preparing your eggplants. First cut the top stems off. Then using a sharp knife remove the leafy part overlapping the flesh by making a shallow cut around the head of each eggplant. And, finally peel the skin with a vegetable peeler. Keeping the head prevents the eggplant from disintegrating while cooking and it also makes a nicer presentation.

Fry the eggplants until golden brown.

As the split peas start cooking, the sauce begins to thickens. Split peas may require less or more water to cook depending on how old they are. The older split peas need more water to rehydrate, so make sure to adjust the amount of liquid in your stew. Add more water if it seems to be too thick. You can always cook off the extra liquid by taking the lid off.

Gently press the Persian limes against the side of the pan with the back of a spoon to release their scented and tart juices into the stew. This is done to expedite the process, because it takes time for the dry limes to rehydrate and soften and for their juices to flow through the sauce.

When the split peas are ready, gently arrange the eggplants over them. Cover the pan and cook the stew over medium-low heat for about 20 minutes or until the eggplants are tender. Don’t stir the stew to keep the eggplants intact.

ALWAYS taste and adjust the seasoning. Just an extra amount of added seasoning toward the end could make a big difference in how your food tastes.

This dish is even better if made a day in advance or if left to sit awhile after cooking to allow the flavors to blend.

Serve this vegetarian gheymeh bademjan khoresht over fragrant and fluffy basmati polo with a side of Persian cucumber salad, yum!

Prep time: 15 min
Cook time: 1 hour 5 min
Ready in: 1 hour and 20 min
Yields: 4 Servings

INGREDIENTS

1 large onion peeled and chopped
3 tablespoons regular olive oil plus ½ cup for frying eggplants
3 cloves garlic peeled and finely chopped (optional)
3 tablespoons tomato paste
1½ teaspoons salt
¼ teaspoon black ground pepper
¼ teaspoon ground turmeric
pinch of saffron (optional)
3 large or 5 small limoo amani pierced with fork
¾ cup yellow split peas, picked over, rinsed and drained
3¼ cups hot water
4 Japanese eggplants or 1 large globe eggplant

INSTRUCTIONS

Heat 3 tablespoons oil in a medium pan. Add chopped onions and fry over medium-high heat for about 20 minutes or until onions are slightly golden. Stir occasionally to prevent onions from burning.

Mix in chopped garlic, tomato paste, turmeric, salt and pepper. Cook for about 5 minutes or until the tomato paste is fried and the oil color is yellowish orange.

Add yellow split peas, limoo amani, saffron and hot water, and bring to a gentle boil. Lower heat to medium low, cover and cook for about 20 minutes or until the split peas are almost cooked.

While the stew is cooking, heat ½ cup oil in a large frying pan and brown the eggplants.

When split peas are ready, gently arrange the eggplants on top. Cover and cook over medium-low heat for about 20 minutes or until the eggplants are tender. Do not stir the stew to keep the eggplants intact.

Taste and adjust seasoning. Serve over basmati rice.

Khoresht Bamieh Bademjan Ba Morgh

Tags

chicken, eggplant, eggplant stew, Gluten free, Persian food recipes, Persian recipes, Persian stew with chicken

Khoresht Bamieh Bademjan Ba Morgh (Okra and Eggplant Stew with Chicken Tender)

This recipe for khoresht bamieh bademjan ba morgh is for the health conscious people who prefer chicken breast over red meat. I know it’s an awfully long name for a dish, but it basically means chicken stew with eggplant and okra, the Persian way of course :).

For this stew, you can use either globe eggplants or Japanese eggplants depending on what you can find. The globe eggplants vary in size anywhere from under a pound to over a pound and are the most common variety you would find year round in supermarkets. They are usually oval or pear shaped and have dark purple skins. If using globe eggplants, check my recipe for vegetarian khoresht bamieh bademjan for instructions on how to prepare them. Just to give you an idea, one globe eggplant can be substituted for 3 Japanese eggplants. Luckily, I was able to find Japanese eggplants which are the smaller elongated and slender variety with thinner skin and a more delicate and sweeter flavor. For instructions on how to prepare the Japanese variety, please check my recipe for pressure cooker khoresht bademjan. 

When buying eggplants, look for the firm ones with shiny and taut skin. When you press gently on the eggplant, the finger mark should disappear quickly if the eggplant is fresh. If the indentation remains, it’s overripe and the inside is probably mushy. If the eggplant feels rock hard and there is no give, it’s probably unripe. Most eggplants aren’t bitter. However, the larger ones that were given more time to mature have bigger and darker seeds that may be slightly bitter. Another thing to look for is the weight of the eggplant. It should feel heavier than it looks. For Japanese eggplants try to pick the ones that are straight and the same size so that they brown all around easier and cook more evenly. It would be hard to fry a curved eggplant in a little oil, because the curved section won’t touch the hot oil to brown unless you add a lot more oil to the pan, not to mention trying to steady it from rolling over.

Fry your globe or Japanese eggplants using the method of your choice by either frying them on the stovetop, baking them in the oven or salting and baking them in the oven. As for okras, keep them intact to prevent sliminess, and just cut off the stem ends without getting too close to the pod, then fry them in oil for few minutes.

While the eggplants are frying, sauté your onions until fragrant and slightly golden. Then add chicken tenders, garlic, seasonings and tomato paste.

Stir to coat the chicken pieces with the onion mixture. Cook the chicken tenders for 3 to 4 minutes on each side.

Stir in lemon juice, water and saffron. At this point, the chicken usually has to cook longer before adding the eggplants, that is if you’re using thighs, drumsticks or whole breasts. But, in this case since the chicken tenders cook quickly, you can proceed to the next step without letting them cook more.

Gently place the eggplants and okras over the chicken tenders and cook for 30 to 40 minutes or until the vegetables are tender. Always taste and adjust the seasoning toward the end of cooking, because the sauce reduces in volume intensifying the flavors.

After adding the eggplants and okras do not stir your stew. You want to keep the okras intact and the eggplants from falling apart. Cook your stew until eggplants are tender. The stew is usually ready when the oil separates to the top, yummy! I skim most of the oil off though, but leave some for flavor. The eggplants in this stew readily soak up the delicious flavors of the sauce and turn creamy and succulent.

Serve over fluffy and aromatic basmati rice.

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Khoresht Bamieh Bademjan Ba Morgh (Eggplant Stew with Okra)

Prep time: 15 min
Cook time: 1 hour 30 min
Ready in:1 hour 45 min
Yields: 6 servings

INGREDIENTS

For vegetables
1 pound fresh okra rinsed and stem ends trimmed
8 Japanese eggplants peeled
½ cup olive oil divided

For sauce
4 tablespoons olive oil
1 large onion chopped
3 large garlic cloves chopped
3 tablespoons tomato paste
½ teaspoon turmeric
1½ teaspoons salt
¼ teaspoon ground black pepper
8 chicken tenders
¼ cup fresh lemon juice
2 cups hot water
¼ teaspoon ground saffron (optional)

INSTRUCTIONS

For vegetables – Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add okras, cook for 3 to 4 minutes, stirring occasionally. Transfer to a plate and set aside.

Wash and dry the skillet. Heat the remaining olive oil in the skillet and fry the eggplants until golden brown.

For sauce – While the eggplants are frying, heat 4 tablespoons olive oil in a medium-sized shallow pan. Add chopped onions and cook over medium-high heat until slightly golden, about 6 to 8 minutes. Stir occasionally to keep from burning.

Add chicken tenders, garlic, tomato paste, turmeric, salt and pepper. Lower heat to medium and cook the chicken for 3 to 4 minutes on each side. Stir in lemon juice, water and saffron.

Assembly – Place eggplants and okras over the chicken tenders and cook 30 to 40 minutes or until the vegetables are tender. Taste and adjust the seasoning.

Serve over fluffy and fragrant basmati rice.

Kashk Bademjan for Two

Tags

eggplant, eggplant dip, kashk, Persian eggplant appetizer, Persian food recipes, Persian foods recipes, whey

Kashk Bademjan for Two (Eggplant Dip)

This is the most common and easiest method of making kashk bademjan, Persian eggplant dip. Kashk bademjan does not get any easier than this recipe, trust me. All you have to do is mash the pan-fried eggplants and combine them with a mixture of fried onions and garlic, and finish the dish by mixing in the kashk and garnishing with more kashk and fried mint. Another way of serving this dish is to place the fried whole eggplants on a platter, pour some kashk over them and garnish with fried onions, mint and garlic. Kashk is a creamy whey made from fermented dairy products. It has a strong odor like a well-aged cheese with a mild saltiness and sourness to it. It can be found in Middle Eastern markets or on Amazon. If you can’t find it, use sour cream or yogurt, although the taste won’t be quite the same.

Prep time: 10 min
Cook time: 30 min
Ready in: 40 min
Yields: 2 servings

INGREDIENTS

1 medium onion peeled and chopped
2 small cloves garlic peeled and finely chopped
8 tablespoons oil divided
2 large Japanese eggplants peeled and cut in half length wise
Pinch of ground saffron (optional)
Salt to taste
Pinch of ground black pepper
1/4 cup water
1/4 cup kashk
1/2 teaspoon dried mint

INSTRUCTIONS

In a large skillet, heat 5 tablespoons oil over medium-high heat. Add eggplants. Fry each side until golden brown.

While eggplants are frying, heat 2 tablespoons oil in a small skillet. Add onions. Cook over medium-high heat for about 10 minutes or until the edges turn golden, stir occasionally. Add chopped garlic. Cook for 2 more minutes.

When eggplants are ready, add the onion mixture, salt, pepper, saffron, and 1/4 cup water to the skillet. Cover and cook over medium-low heat for about 10 minutes or until the eggplants are tender and all the liquid is gone.

Heat the remaining oil in the same skillet used for onions. Add dried mint leaves and cook for one minute or until the color of oil becomes greenish.

Mash eggplants using a potato masher. Stir in half of the kashk. Taste and adjust the seasoning. The amount of salt in kashk varies depending on the brand used. It’s best to adjust the seasoning after adding kashk.

Transfer to a serving platter or a bowl. Garnish with the remaining kashk and fried mint. Serve with pita bread.

Kashk bademjan

Kashk Bademjan

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[yumprint-recipe id=’14’]

Eggplant KuKu With Less Oil

Tags

eggplant, eggplant and eggs, eggplant fritters, Persian fritters, vegetarian fritters

Eggplant KuKu with Less Oil

I love eggplant kuku, but not when it’s soaked with oil. As we all know, eggplants soak up oil like a sponge when fried, regardless of being salted or not. The best way of cooking a healthier kuku is by cutting the eggplants into .5-inch cubes and roasting them in the oven. Eggplants cook a lot faster this way and absorb much less oil.

Eggplant KuKu With Less Oil

Prep time: 10 min
Cook time: 1 hour 10 min
Ready in: 1 hour 20 min
Yields: 4 servings

INGREDIENTS

2 medium globe eggplants about 1.5 pounds, chopped into 1/2-inch cubes
1/4 cup olive oil
1 medium onion, chopped
3 cloves garlic, chopped
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon turmeric
4 eggs
2 teaspoons all purpose flour
1 cup loosely packed parsley chopped

INSTRUCTIONS

Preheat oven to 400 degrees. Add chopped eggplants, onions and garlic to a large non-stick roasting pan. Drizzle with olive oil and season with salt. Roast, on the lower rack of oven, until golden, about 30 minutes. Half way through roasting, stir the eggplant mixture. Transfer to a bowl, mash and let cool.

Whisk 4 eggs in a small bowl. Add flour, salt, pepper and turmeric and whisk to combine all the ingredients. Stir in chopped parsley and the eggplant mixture. Whisk to thoroughly combine the ingredients.

Oil an 8 by 8-inch ovenproof baking dish, covering the sides to prevent sticking. Pour in the egg mixture and bake uncovered for 40 to 50 minutes.

Eggplant KuKu

Roast eggplants, onions and garlic.

Mash eggplants and set aside to cool.

Whisk eggs with flour and seasonings.

Stir in eggplant mixture and parsley.

Bake in a 350 degrees preheated oven.

Cut into 4 squares.

Eggplant KuKu

Eggplant KuKu with Less Oil

Eggplant KuKu (Eggplant Frittata)

Tags

eggplant, eggplant and eggs, eggplant fritter, vegetarian fritter

Eggplant Kuku (Eggplant Fritter)

Here is another delicious recipe for eggplant lovers like me. Eggplant kuku is traditionally made by frying the eggplants and onions then mixing them with eggs. This dish can be baked in the oven or cooked on stovetop. Eggplant kuku can be made a day in advance and served either hot or at room temperature with a salad.

Eggplant KuKu (Eggplant Fritters)

Prep time: 30 min
Cook time: 60 min
Ready in: 1 hour 30 min
Yields: 6 servings

INGREDIENTS

2 large eggplants (about 2 pounds)
¾ cup oil
1 large onion, peeled and chopped
5 cloves garlic, peeled and chopped
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon turmeric or saffron
6 eggs
1 tablespoon flour

INSTRUCTIONS

Peel and cut eggplants into 4 quarters. Generously sprinkle eggplants with salt. Place in a colander set over a bowl to catch the drips.  Allow to sit for 1 hour, 20 minutes if short on time. Rinse under running water, pat dry with paper towel.

Heat ¼ cup oil over medium heat in a large nonstick skillet. Add eggplants. Brown each side for 2 to 4 minutes. Place on paper towel to drain the excess oil.

Heat 2 tablespoons oil in the same skillet. Add onions and garlic, fry for about 5 minutes. Add salt, pepper, turmeric or saffron and the eggplants. Mash all the ingredients using a potato masher or a fork. Set aside to cool.

Whisk 6 eggs in a medium size bowl. Add flour and eggplant mixture, stir to combine.

Heat ¼ cup oil in the same skillet over medium heat. When oil becomes hot, carefully pour the eggplant mixture in the skillet. Cover, cook over medium low heat for 15 to 20 minutes or until set. Cut into 6 sections using a spatula and gently flip them over. Cover and cook for 15 minutes. Add more oil if needed.

To cook this dish in the oven, preheat oven to 350 degrees. Pour 1/4 cup oil into an 8 by 8-inch ovenproof baking dish, covering the sides to prevent sticking. Pour in the egg mixture and bake uncovered for 40 to 50 minutes or until the top is puffed and golden brown. Test the doneness of the center of the eggs with a skewer, if it comes out clean then the eggs are cooked.

To roast the eggplants in the oven, place them in a non-stick roasting pan. Drizzle with olive oil, coating all sides. Roast, on the lower rack of oven, until golden brown, about 35 to 40 minutes. Check every 10 to 15 minutes to flip them over. Globe eggplants soak up less oil when browned in oven.

Kuku Bademjan (Eggplant Frittata)

Brown eggplants.

Fry onions and add garlic and seasonings.

Add eggplants to onion mixture.

Mash with a potato masher or fork.

Whisk the eggs.

Add eggplant mixture and flour to the eggs.

Cook until bottom is golden. Cut into 8 sections.

Gently flip the eggplant sections over.

Vegetarian Khoresht Bamieh Bademjan (Eggplant Stew with Okra)

Tags

eggplant, eggplant stew, okra, okra stew, Persian food recipes, Persian recipes, Persian vegetable stew, vegetarian Persian stew

Vegetarian Khoresht Bamieh Bademjan (Eggplant Stew with Okra)

Prep time: 15 min
Cook time:  1 hour 30 min
Ready in: 1 hour 45 min
Yields: 6 servings

INGREDIENTS

For vegetables
2 large globe eggplants
1 pound fresh okra
½ cup olive oil divided

For sauce
4 tablespoons olive oil
1 large onion chopped
3 large garlic cloves chopped
3 tablespoons tomato paste
½ teaspoon turmeric
1½ teaspoons salt
¼ teaspoon ground black pepper
¼ cup fresh lemon juice
2 cups hot water
¼ teaspoon ground saffron (optional)

INSTRUCTIONS

Preheat oven to 400° F (200° C).

Using a sharp knife make a shallow cut around the head of the eggplants and remove the leafy parts overlapping the flesh (optional). Peel eggplants, cut into quarters (cut in half lengthwise, cut each half into quarters lengthwise).

Place eggplants in a non-stick roasting pan. Drizzle with olive oil, coating all sides. Roast, on the lower rack of oven, until golden brown, about 35 to 40 minutes. Check every 10 to 15 minutes to flip them over. Globe eggplants soak up less oil when browned in oven.

Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add okras, cook for 3 to 4 minutes, stirring frequently. Remove from heat and set aside.

Keep okras intact to prevent them from becoming mushy and slippery when cooked. When cleaning, cut the stem ends without getting too close to the pod. Okras release a gelatinous substance when pierced during cooking.

While eggplants are roasting, heat 4 tablespoons oil in a medium shallow pot. Add chopped onions, cook over medium-high heat until slightly golden, about 6 to 8 minutes. Stir occasionally to keep from burning. Add garlic, cook 2 to 3 minutes until fragrant. Stir in tomato paste, turmeric, salt and pepper. Lower heat to medium, cook 3 to 4 minutes, stirring frequently, to develop a richer color and flavor in the sauce. Stir in lemon juice, water and saffron.

Add eggplants and okras to the sauce, cook 30 to 40 minutes or until the vegetables are tender. Taste and adjust the seasoning.

Serve over basmati rice.

Vegetarian Khoresht Bamieh Bademjan (Vegetarian Eggplant Stew with Okra)

Peel eggplants, cut into quarters.

Place eggplants in a non-stick roasting pan. Drizzle with olive oil, coating all sides.

Roast in 400° F (200° C) oven until golden brown 35 to 40 minutes.

When cleaning okras, cut the stem ends without getting too close to the pod.

Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add okras, cook for 3 to 4 minutes, stirring frequently.

Cook onions over medium-high heat until slightly golden, 6 to 8 minutes.

Add garlic, cook for 2 to 3 minutes until fragrant. Stir in tomato paste, salt, pepper and turmeric.

Cook 3 to 4 minutes to develop a richer color and flavor in the sauce.

Stir in water, lemon juice and saffron.

Add eggplants and okras to the sauce.

Cook 30 to 40 minutes or until the vegetables are tender.

Khoresht Bademjan (Eggplant Stew)

Tags

eggplant, Eggplant and beef, persian food, Persian food recipes, Persian recipes

In khoresht bademjan, fried eggplants cook in a rich and aromatic tomato sauce. The spongy texture of eggplants, when fried, absorbs a lot of oil, some of which is released during cooking as the air pockets in the eggplants collapse. However, the oil that is left in the eggplants absorbs the rich flavors of the sauce and creates a soft and buttery texture in the eggplants.

Khoresht Bademjan (Eggplant Stew)

Prep time: 15 min
Cook time:  2 hour
Ready in: 2 hour 15 min
Yields: 6 servings

INGREDIENTS

1 large onion chopped
6 tablespoons oil for frying onion
2 pounds good quality 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
2½ cups hot water
½ cup vegetable oil for frying eggplants
8 Japanese eggplants peeled

INSTRUCTIONS

Heat 6 tablespoons of oil in a 4.5-quart nonstick pot 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 2½ cups hot water, salt, and pepper, saffron and lemon juice or dried limes and bring to boil. Lower heat to medium-low, cover and simmer for 1 ½ hours.

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

When meat is fork tender, gently place the eggplants over the meat. Cover and simmer over low heat for 30 to 40 minutes. Taste and adjust the seasoning as needed.

Serve over white rice.

Set up all the ingredients next to your work space.

Heat 4 tablespoons of oil in a 4.5-quart nonstick pot 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 ½ cups hot water, salt, and pepper and lemon juice and bring to boil. Lower heat to medium-low, cover and simmer for 1 ½ hours.

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.

Bademjan (Eggplant)