Ingredients: |
Ingredients: 2 lbs stew meat
5-6 Chineses Eggplants (preferred), or 2 large eggplants, peeled and sliced.
1 large white onion, finely chopped
4 garlic cloves, minced
4 tablespoons lemon juice
4 medium tomatoes, cut in half
2 tablespoons tomato paste
1 teaspoon turmeric
1/2 teaspoon cinnamon
1/4 cup yellow split peas (optional)
1 teaspoon salt
2-4 Dry limes
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Directions: |
Directions: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 Leana's favorite Persian dish.
1. 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.
2. 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.
3. Once you've browned your meat add your turmeric, garlic, cinnamon,lemon juice, tomato paste, salt, pepper, and yellow split peas. Add about 2 or 3 cups of water and stir well. Water will evaporate some, so just keep checking to see if its looking low. Simmer covered until meat is tender to the fork and split peas are at desired softness (2-3 hours).
5. 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.
6. 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 for the flavors to develop. Using a fork punch a few holes into the dried limes and add to the stew.
7. Once finished, pour your yummy khoresht e bademjune over some steamed basmati rice and serve! |
This recipe for Khoresht Bademjune - Eggplant Stew is from