11188 Bademjan–Incredible Persian Stew 1 hour 30 minutes 2 Sun Nov 04 11:55:01 -0800 2007 Sun Nov 04 12:30:07 -0800 2007 Middle Eastern User http://www.chow.com/recipes/11188 Sun, 04 Nov 2007 20:30:07 GMT Bademjan means “eggpant” in Farsi (otherwise known as Persian, the language spoken Iran). This stew works fantastically with Persian rice (Polo) and is a dish which can be modified for vegetarians very easily. Such comfort food–everyone will enjoy this dish.

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  • 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.
    • ]]>     http://www.chow.com persian 50 Main Eggplant

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    ]]>     Tomato Paste

    ]]>     Lemon

    ]]>     Onion

    ]]>     Tumeric

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    ]]>     1697 persian 11980 bademjan 11981 fesenjan 400 stew 384 easy 739 middle east 9840 iran 4715 glatt kosher