Persian Aubergine Stew- "Khoresh Bademjan"
Profil:
Recipe for how to cook Persian Aubergine (Eggplant) Stew calld "Khoresh Bademjan".
Khoresh Bademjan is a classic persian dish with a lot of fragrant spices and ingredients.
This is how to make a fragrant, spicy and colorful persian Aubergine (Eggplant) Stew- "Khoresh Bademjan"
This persian dish is mainly made by eggplants and beef.
The rest are of course a lot of fragrant spices and ingredients like onions, garlic, cinnamon, chili, lime, saffron, turmeric
and more. It has a touch of chili and fragrance of lime and garlic.
It is best to serve this classic persian dish with basmati rice.
See How to cook Persian Aubergine Stew- "Khoresh Bademjan"
Ingredients in this recipe are:
| ⁞⁞⁞ Meat ⁞⁞⁞ | |
| Beef (or roast beef topside) | 500 g |
| Onions | 1 piece |
| Garlic | 1 cloves |
| Tomato paste | 1 tbsp |
| Cinnamon | 1 pinch |
| turmeric | 1 pinch |
| Chili flackes | 1 tsp |
| Sugar | 1 pinch |
| Red Win | 1 dl |
| Veal stock | 1 tbsp |
| Water | 3 dl ca |
| Crushed lime (dried) | 1 tbsp |
| Saffron | 0.10 g |
| Butter | 50 g |
| Rapeseed Oil | 2 tbsp |
| Salt | 1 pinch |
| Ground black pepper (freshly) | 1 pinch |
| ⁞⁞⁞ Aubergine ⁞⁞⁞ | |
| Aubergine | 3 pcs |
| Onions | 1 pcs |
| Garlic | 1 cloves |
| Tomato paste | 1 tbsp |
| Cinnamon | 1 pinch |
| turmeric | 1 pinch |
| Chili flackes | 1 tsp |
| Sugar | 1 pinch |
| Veal stock | 1 tbsp |
| Water | 2 dl ca |
| Crushed lime (dried) | 1 pinch |
| Butter | 100 g |
| Canol Oil | ½ dl |
| Salt | 1 pinch |
| Ground black pepper (freshly) | 1 pinch |
| ⁞⁞⁞ Garnish ⁞⁞⁞ | |
| Cherry tomatoes | 250 g |
| Butter | 50 g |
| Salt | 1 pinch |
| Ground black pepper (freshly) | 1 pinch |
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Cooking
Portions: 4
60 min
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Recipe to cook Persian Aubergine Stew -"Khoresh Bademjan"
- Preparing Meat:
- Trim and cut the meat into large pieces.
- Peel and finely chop the onion and garlic.
- Brown the meat with a little oil and butter in batches until nicely browned on all sides.
- Add the onion, garlic and fry them soft, about 2 minutes.
- Stir in the tomato paste, cinnamon, chiliflakes, sugar and turmeric and let fry for a few minutes then mix well.
- Pour in veal stock, red wine and water to cover the meat.
- Put on the lid and let the stew simmer until meat is almost tender, it takes about 1 hour.
- Add the saffron and crushed lime to the pan and season with salt.
- Let the pot continue to simmer until the meat is very tender.
- It takes another 30 minutes.
- Finish by flavor with possibly a little more salt and pepper.
- Preparing for oven baked Aubergine:
- Wash and cut eggplant into centimeter-thick slices.
- Place them on a cutting board.
- Sprinkle with salt. Let stand for an hour.
- Peel and finely chop the onion and garlic
- Preheat the oven to 150° C.
- Wipe the eggplant slices with paper towels.
- Fry them golden brown in batches of butter and oil on the frying pan over medium heat.
- Add eggplant slices in an ovenproof dish.
- Heat the butter in a pan and fry the onion so that it becomes soft and moderately browned.
- Add the garlic and saute them soft.
- Stir tomato puree, cinnamon, chiliflakes, sugar and turmeric.
- let fry for a few minutes and mix well.
- Pour in veal stock and water.
- Add the crushed lime and saffron.
- Bring to boil and simmer for 5 minutes.
- Season with salt and pepper.
- Then pour it all over the eggplant slices and covered with foil.
- Then put the baking pan on a baking sheet and place in the oven for about 60 minutes.
- Preparing Garnish:
- Melt the butter and add the tomatoes whole, fry for 3-4 minutes.
- Add salt and pepper.
- Serve the aubergines with meat, fried tomatoes and boiled basmati rice.