Bademjan Delicious Persian Stew Food

PERSIAN EGGPLANT STEW RECIPE (KHORESHT BADEMJAN)

Steps:

• To begin the preparation of Persian Eggplant Stew Recipe, first peel and cube the eggplant and place in a colander.
• Sprinkle 1/2 tablespoon salt over it and keep it aside for 30 minutes. This will remove any sort of bitterness in the eggplants.
• After sprinkling salt, it will release water. Pat it dry with paper towel.
• Heat a kadai and add oil. After the oil gets heated, add onions and fry till onions turn pinkish.
• Add garlic and saute till aroma of garlic gets released.
• Now add the chopped eggplant and cook till eggplant softens and releases water.
• Now add tomatoes and mix.
• Cover the pan and cook for 10 minutes.
• Now add the spice powders namely turmeric powder, cumin, red chili powder, cinnamon powder and pepper powder and mix well.
• Add 1/2 cup water and stir.
• Now cover the kadai and simmer for 20 minutes or till the eggplant gets cooked.
• Check the taste, adjust salt and mix. Serve the Persian Eggplant Stew with hot basmati rice for a weekday lunch.

TRADITIONAL PERSIAN KHORESHT BADEMJAN

Steps:

• Preheat oven to 350° F. Prepare all ingredients ahead of time.
• Peel eggplants and slice lengthwise 1/2-inch thick. Place eggplant in a colander and sprinkle both sides with salt to remove the bitter taste. Set aside for 20 minutes.
• Heat a non-stick skillet on high for 1 minute. Add 3 tablespoons oil and heat for 30 seconds. Reduce heat to medium. Add onions and garlic, sautéing for 3 minutes before adding chicken. Sauté 5 minutes or until chicken is lightly browned on both sides.
• Sprinkle turmeric, saffron water, salt, and pepper over chicken. Stir to combine and sauté for 1 minute.
• Add 1 cup warm water, tomato sauce, lime juice, and dried lemon powder. Stir, cover, and simmer on low heat for 30 minutes.
• In a small bowl, beat egg whites until fluffy. Set aside.
• Rinse eggplant slices and pat dry. Heat a large skillet over high heat for 1 minute. Add 3 tablespoons oil, reduce heat to medium and heat oil for 30 seconds.
• In batches, brush eggplant with egg whites on both sides. Gently lay eggplant in the oil in a single layer. Brown eggplant on both sides until lightly golden brown. Remove from pan and set aside on paper towel. Add more oil as needed.
• Heat a medium sauté pan over high heat for 1 minute. Add 2 tablespoons oil, heating for 30 seconds. Add onions and sauté for 5 minutes or until lightly golden. Remove from heat and set aside.
• Transfer chicken and sauce to an ovenproof casserole. Arrange eggplant, onions and grape tomatoes on top. Cover with aluminum foil and bake for 30 minutes. Uncover and bake for an additional 10 minutes. Remove from oven and let sit for 15 minutes before serving.
• Serve over saffron basmati rice.

KHORESHT-E BADEMJAN (EGGPLANT STEW)

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!

KHORESH-E BADEMJOON (PERSIAN LAMB, EGGPLANT AND TOMATO STEW)

Steps:

• In a large bowl, season lamb with turmeric, 1 teaspoon salt and 1/2 teaspoon pepper. Set aside.
• Peel the eggplants but leave the green skin on the stem end intact. Trim the tips of the stems and make an incomplete lengthwise cut in each eggplant from the bottom, leaving both halves attached at the stem. Place eggplants in a colander set inside a large bowl. Sprinkle with salt and let sit for 30 minutes.
• In the meantime, set a large Dutch oven or similar pot over medium-high heat. When the pot is hot, add 3 tablespoons oil. When the oil shimmers, add onion and cook, stirring regularly, until softened and browned, 16 to 18 minutes.
• Add the meat and cook, turning regularly, until it browns evenly on all sides, 8 to 10 minutes. Add 4 cups water and increase heat to high. Bring to a boil, then reduce heat, cover, and simmer for 1 hour.
• In the meantime, rinse the eggplants, dry thoroughly and set aside. Remove stems and halve tomatoes through their cores and set aside. Line a baking sheet with two layers of paper towels and set aside.
• Set a large frying pan over high heat. When the pan is hot, add 1/4 cup oil and carefully lay eggplants in the pan in a single layer. It's crucial to leave space between each eggplant for steam to escape, so brown in batches if necessary. Reduce heat to medium-high and cook, turning regularly, until eggplants are browned on all sides, 10 to 12 minutes. Remove browned eggplants to lined baking sheet and allow to drain.
• Use the same pan to brown tomatoes, cut-side down, in remaining 2 tablespoons oil for about 5 minutes. Flip and cook tomatoes on skin side until lightly browned, 1 to 2 minutes, then remove to lined baking sheet.
• Once the meat has cooked for 1 hour, stir in the tomato paste, saffron and 1/4 cup lime juice. Taste and adjust seasoning with salt and pepper. Carefully arrange the browned eggplants and tomatoes atop the stew and then sprinkle on the young grapes. Allow the stew to come to a boil, then reduce heat to simmer, uncovered, until meat is falling apart and stew is thick and unctuous, about 1 hour. Without jostling the eggplants too much, taste a spoonful or two of the stew. It should be pleasantly tart, so adjust the seasoning with salt and lime juice as needed.
• Serve hot, with Persian rice and mast-o khiar, as well as pickles, fresh herbs, scallions and radishes, if desired.

BADEMJAN - DELICIOUS PERSIAN STEW

Steps:

• Peel the eggplant and cut it lengthwise in half. (Cut it in half again if you are using a large eggplant.) Lightly salt and leave it to drain in a colander for half an hour. Rinse and pat it dry with paper towel, or leave to dry it overnight. (Eggplant will 'sweat' when salted, don't be scared!).
• Fry the eggplant in oil until it is lightly colored. Remove and keep to the side.
• Put 2 tablespoons of oil in a deep pot and fry the onion, adding the meat, pepper turmeric and tomato paste. Sauté until the onion is lightly colored.
• Add water and let it simmer until the meat is tender. Add more water if its required (if the dish doesn't look liquidly then it will need more water).
• When the meat is tender, add the eggplant, sugar, lemon, and salt to taste. Let the mixture boil for another few minutes. Taste and adjust the seasoning.

KASHKE BADEMJAN (PERSIAN EGGPLANT DIP)

Steps:

• Peel the eggplants and cut them in halves lengthwise, then cut each into half width-wise.
• Heat 2 tablespoons olive oil in a pan, once hot, place the eggplants in the pan and sear on both sides until golden brown. The eggplants are not supposed to cook all the way through.
• Take the eggplants out of the pan and place them in a plate. In the same pan, pour two tablespoons olive oil and saute the onion until golden brown and soft.
• Add in the garlic and give it a nice stir.
• Add in the browned eggplants, turmeric, salt and black pepper. Mix and add the water. Cover and cook for ten to fifteen minutes until the eggplants are cooked through.
• Once the eggplants are cooked, turn the heat off and mash the eggplants using a potato masher or an immersion blender.
• Add kashk, one tablespoon dried mint and bloomed saffron to the eggplant mixture and stir well. Turn the heat on to medium and cook for another five to eight minutes.
• Serve warm with pita, lavash or naan bread.