PERSIAN EGGPLANT STEW
This is a traditional eggplant dish made to be served alongside some plain basmati rice.
Provided by Ms Parinaz
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h1m
Yield 4
Number Of Ingredients 13
Steps:
- Sprinkle 2 teaspoons salt over eggplant.
- Heat oil in a large saucepan over medium-high heat. Cook eggplants until soft and browned, about 3 minutes per side. Drain on paper towels.
- Heat 1 tablespoon oil in a large saucepan over medium heat. Cook and stir onion and garlic until softened, about 5 minutes. Stir in stew meat, beef bouillon, cumin, and saffron; cook meat until browned, about 5 minutes. Stir in tomato paste until well mixed.
- Pour water and tomato sauce into the saucepan. Reduce heat to low and cover; cook, stirring occasionally, until sauce is reduced by half, about 2 hours 20 minutes. Stir in eggplants. Cook until heated through, about 10 minutes.
Nutrition Facts : Calories 522.9 calories, Carbohydrate 53.1 g, Cholesterol 62.5 mg, Fat 26 g, Fiber 26.2 g, Protein 28.4 g, SaturatedFat 7.6 g, Sodium 2742.3 mg, Sugar 24.5 g
KHORESHT-E BADEMJAN (EGGPLANT STEW)
This is a Persian dish made with eggplant and beef in a tomato based sauce. The stew is eaten poured over steamed basmati rice.It's very delicious and my favorite Persian dish to make! Check out my page for the recipe on how to make basmati rice.
Provided by Elicia
Categories Meat
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- First peel your eggplant and slice it into large but not to thick of pieces. Fill a large bowl with water and about 1/4 a cup of salt. Next add your eggplant in the bowl and place something heavy over the bowl to keep your eggplant submerged under. This will help take the bitter taste out of it before you fry it. Let sit for about 20 mins then rinse off your pieces.
- Chop onion into small pieces and fry your onion in olive oil on medium until it becomes soft and translucent. Add your meat with the onion and fry on medium, just browning it.
- Once you've browned your meat add your tumeric, garlic, cinnamon,lemon juice, tomato paste, salt, pepper, and yellow split peas. Add about 2 or 3 cups of water and stir well. Your water will evaporate some so just keep checking to see if its looking low.
- Bring your pot to a boil and once its boiling reduce heat to a medium low. I usually let it cook for a few hours on a low heat and I know when it's done because the meat is tender and just breaks apart with your fork. Ill say to let it cook for 2 1/2 to 3 hours on low. Just use your judgement.
- In a frying pan add a little olive oil, enough to coat the pan. Take out your eggplant and rinse the salt off, we will re-salt it while its frying.
- Over a medium- high heat fry your eggplant pieces and salt them and pepper them if you like. Once they're finished frying and are soft, place them on a paper towel so you drain some of that olive oil from them. Then place them in the pot with your khoresht.
- Slice your tomatoes in half and place them in your stew, let the tomatoes and eggplant cook an extra 20 mins once you put them in the stew so the flavors can soak inches.
- Once finished, pour your yummy khoresht e bademjan over some steamed basmati rice and serve!
Nutrition Facts : Calories 274.5, Fat 7.4, SaturatedFat 3.1, Cholesterol 96.8, Sodium 560.2, Carbohydrate 19.2, Fiber 8.2, Sugar 8.5, Protein 36.2
KHORESH BADEMJAN (PERSIAN EGGPLANT SAUCE)
Khoresh Bademjan is one of the more popular types or khoresh, which is a sauce including meats and vegetables that is served over fragrant rice. It is not really like a stew, since stews are served on their own, but the sauce resembles stew and those who enjoy stew will probably enjoy this as well. Recipe adapted from a recipe by Barb.
Provided by PalatablePastime
Categories Lamb/Sheep
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 15
Steps:
- Cut eggplant into quarters and then diagonally into 1/2-inch slices. Sprinkle liberally with salt, set in colander in sink.
- Set aside 1 tablespoon onion for garnish.
- In a large skillet, cook onion in olive oil until golden brown. Add meat and brown. Add diced tomatoes, tomato paste, turmeric, cinnamon, nutmeg and enough water to cover. Let simmer until meat is tender.
- Meanwhile, rinse eggplant and dry with paper towels. Brown slices on each side in a hot skillet sprayed with olive oil spray or a dab of oil. Lay over meat. and season with salt and pepper to taste. Cover and simmer until eggplant and tomato are tender, about 10 minutes.
- While meat is continuing to cook, place remaining onion in a small pan with a little olive oil and cook until soft. Add minced garlic and mint and cook 1 minute.
- Turn meat mixture into a serving dish and top with onion mixture.
- Serve with steamed rice.
Nutrition Facts : Calories 589.9, Fat 42.4, SaturatedFat 15.8, Cholesterol 108.9, Sodium 5137, Carbohydrate 25.2, Fiber 8.8, Sugar 11.8, Protein 29.3
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