Do you have a great authentic recipe for Gheimeh Bademjan?!
I hope I spelled that correctly!. But I am looking for a Persian recipe for a stew that has either split peas or lentils, beef or lamb, eggplants in a tomato stew base!.Www@FoodAQ@Com
Answers:
Ingredients
4 medium Potatoes
2-3 handfuls of Split Peas (recommend par-boiled)
1 pound lamb or beef cut into cubes
1 large onion chopped into thin slices
1 can of chopped tomatoes
Squeeze of tomato puree
Dried limes (or lime juice)
A pinch of turmeric and cinnamon
Salt and pepper to taste
Water
Instructions
Peel and chop potatoes like French fries!. Fry until golden-brown put to one side!.
Fry the meat and onions in a medium pan over a moderate heat until they turn golden-brown, adding the turmeric cinnamon and salt and pepper (to taste)
Add water (about two cupfuls), chopped tomatoes, tomato puree, split-peas and limes!. Cook on a medium-low heat for about 45 minutes, stir frequently to avoid sticking!. (If you are using dried limes instead of lime juice, remove them before serving-they are only meant to add flavour to the dish whilst cooking)
Add potato ‘french-fries’, cook for a further 5-7 minutes
Serve hot with Iranian-style rice (basmati is good)
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Stew #2
INGREDIENTS
Eggplant
Lamb
Tomato Paste
Lemon
Onion
Tumeric
Sugar
INSTRUCTIONS
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!.
--------------------------------------!.!.!.
Khoresht-e Bademjan (Eggplant stew)
Serves 6-8
Prep time: 15 minutes
Cooking time: 2 hours
2 1/2 pounds thin long Japanese or baby eggplants Vegetable oil as needed
4 tablespoons butter
1 large onion, peeled, halved and sliced
1 pound lamb or beef stew cut into 1-inch cubes
1 can (28 ounces) plum tomatoes slightly crushed
2 to 3 dried limes (Limou Amoni) pierced several times or 1 1/2 to 2 fresh limes cut into 4 parts and seeded
1 tablespoon yellow split peas (optional)
1/4 teaspoon turmeric (optional)
1/4 teaspoon nutmeg
salt and freshly ground pepper to taste
1) Peel eggplants in 1-inch intervals lengthwise!. Cut around, not through stem, leave stem area pointed!. For large eggplants, cut each into 4 to 6 lengthwise pieces!.
2) Preheat oven to 400° F!. Cover baking sheet with foil!. Place eggplants (if large ones, skinside down) on sheet and brush with vegetable oil!. Cook for 20 to 30 minutes!.
3) In a medium-size saucepan melt butter!. Sauté onion till transparent!. Add meat, brown on all sides!. Add 1/2 cup water, tomatoes, limes, yellow split peas, and turmeric into saucepan!. Cook over medium-low heat, covered for 45 minutes or till tender!. Add nutmeg, salt and pepper!.
4) Place eggplants in baking dish (large enough to hold them in one layer) top with meat-sauce!. Cover, cook for 45 minutes in preheat oven!. Discard limes!.
Serve this dish hot with rice!.
Www@FoodAQ@Com
4 medium Potatoes
2-3 handfuls of Split Peas (recommend par-boiled)
1 pound lamb or beef cut into cubes
1 large onion chopped into thin slices
1 can of chopped tomatoes
Squeeze of tomato puree
Dried limes (or lime juice)
A pinch of turmeric and cinnamon
Salt and pepper to taste
Water
Instructions
Peel and chop potatoes like French fries!. Fry until golden-brown put to one side!.
Fry the meat and onions in a medium pan over a moderate heat until they turn golden-brown, adding the turmeric cinnamon and salt and pepper (to taste)
Add water (about two cupfuls), chopped tomatoes, tomato puree, split-peas and limes!. Cook on a medium-low heat for about 45 minutes, stir frequently to avoid sticking!. (If you are using dried limes instead of lime juice, remove them before serving-they are only meant to add flavour to the dish whilst cooking)
Add potato ‘french-fries’, cook for a further 5-7 minutes
Serve hot with Iranian-style rice (basmati is good)
--------------------------------------!.!.!.
Stew #2
INGREDIENTS
Eggplant
Lamb
Tomato Paste
Lemon
Onion
Tumeric
Sugar
INSTRUCTIONS
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!.
--------------------------------------!.!.!.
Khoresht-e Bademjan (Eggplant stew)
Serves 6-8
Prep time: 15 minutes
Cooking time: 2 hours
2 1/2 pounds thin long Japanese or baby eggplants Vegetable oil as needed
4 tablespoons butter
1 large onion, peeled, halved and sliced
1 pound lamb or beef stew cut into 1-inch cubes
1 can (28 ounces) plum tomatoes slightly crushed
2 to 3 dried limes (Limou Amoni) pierced several times or 1 1/2 to 2 fresh limes cut into 4 parts and seeded
1 tablespoon yellow split peas (optional)
1/4 teaspoon turmeric (optional)
1/4 teaspoon nutmeg
salt and freshly ground pepper to taste
1) Peel eggplants in 1-inch intervals lengthwise!. Cut around, not through stem, leave stem area pointed!. For large eggplants, cut each into 4 to 6 lengthwise pieces!.
2) Preheat oven to 400° F!. Cover baking sheet with foil!. Place eggplants (if large ones, skinside down) on sheet and brush with vegetable oil!. Cook for 20 to 30 minutes!.
3) In a medium-size saucepan melt butter!. Sauté onion till transparent!. Add meat, brown on all sides!. Add 1/2 cup water, tomatoes, limes, yellow split peas, and turmeric into saucepan!. Cook over medium-low heat, covered for 45 minutes or till tender!. Add nutmeg, salt and pepper!.
4) Place eggplants in baking dish (large enough to hold them in one layer) top with meat-sauce!. Cover, cook for 45 minutes in preheat oven!. Discard limes!.
Serve this dish hot with rice!.
Www@FoodAQ@Com