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Eggplant ( aubergine) stew is a traditional and classic Persian dish. Eggplant is called bademjan in Farsi and stew is called khoresht. So if you are eggplant lover , this stew is perfect for you.
To begin with this recipe, we have to prepare a few ingredients. You can have persian eggplants stew with chicken using 9 ingredients and 18 steps. Here is how you cook it.
The ingredients needed to make Persian Eggplants Stew with Chicken:
- Prepare 2 eggplants
- Take 2 onions cut into lengthwise and fry
- Get 2 cloves garlic
- Take 2 chicken breast or legs (but you can choose beef or lamb meat as well)
- Prepare 1-2 medium size tomatoes cut into half
- Take to taste Salt-red chilli powder
- Take 1 Tbsp saffron water (if not available use turmeric)
- Get 1 tbsp lemon or lime juice
- Prepare Vegetable oil
When it comes to Persian food, my recent favorite recipe of Mitra's is her irresistible Eggplant Khoresht, a traditional Persian stew made with eggplant, tomato, onion, and a choice of meats including chicken, beef, or lamb. "Khoresh" or, as some spell it, "Khoresht," is a Persian word meaning "stew dish." In Iran, Khoresht Bademjan made with beef, lamb, or chicken is a traditional eggplant stew enjoyed at many dinner tables. Sometimes a new recipe can seem overwhelming, especially if it is from a culture unfamiliar to the cook. However, this dish is simple to make and uses basic ingredients which helps you to put an impressive authentic Persian meal on the table in about an hour and a half. Reserve the remaining tomato juice to thin the stew if needed.
Instructions to make Persian Eggplants Stew with Chicken:
- Peel skin off egg plants. Cut into lengthwise or circle shapes. Put some salt on cut eggplants to excess moisture and the bitterness. By this way, eggplants will fry faster and would not soak too much oil.
- Before frying the eggplants wrap the eggplants in a kitchen towel and pressing which removes all salty water.
- Fry the eggplants until both sides are nicely golden.
- Fry other chopped onion. Then fry the cooked chicken breasts for 3-4 minutes..
- In a pot with water, add one of chopped onion, garlic and chicken. Leave it to cook. if there is leftover chicken juice add it to the stew afterwards.
- Now in a pot with fried chicken, add eggplants, fried onions, spices,tomatoes, saffron water, lemon juice. Add leftover chicken juice and cook for 20 minutes over a low heat. - Once your delicious eggplant stew is ready, serve it with rice or flat bread. Enjoy it
- Here i have made eggplant stew with beef.
- Ingredients
- Ingredients
Arrange chicken in a single layer in the pot; cover with some of the tomato mixture. Persian Eggplant Stew or Khoresh Bademjan is a very popular Parsi cuisine recipe. This stew is made with main ingredients being eggplant, tomatoes and spices. Some people add meat to this stew, but some make this classic vegetarian version. Method Khoresh Bademjan Persian Eggplant Stew What kind of eggplants should you use?
Above is tips on how to prepare dinner persian eggplants stew with chicken, very straightforward to make. Do the cooking stages correctly, calm down and use your heart then your cooking can be delicious. There are numerous recipes which you could strive from this web site, please find what you need. For those who like this recipe please share it with your pals. Glad cooking.
