Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, persian eggplants stew with chicken. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Khoresh bademjan or Khoresht or Khoresh-e bademjan (my Farsi is not great - but I can say "thank you" which is "mersi" - ok that's a bit easy - and "khubi" which is "whattup?") eggplant and tomato stew is a traditional Persian dish that can be made with chicken, lamb or beef. Persian Eggplant Stew. this link is to an external site that may or may not meet accessibility. Gheymeh Bademjan (eggplant lentil stew) is one of my all time favorite dishes.
Persian Eggplants Stew with Chicken is one of the most popular of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It is appreciated by millions daily. They’re fine and they look wonderful. Persian Eggplants Stew with Chicken is something that I have loved my whole life.
To begin with this particular recipe, we must prepare a few ingredients. You can cook persian eggplants stew with chicken using 9 ingredients and 18 steps. Here is how you can achieve that.
The ingredients needed to make Persian Eggplants Stew with Chicken:
- Make ready 2 eggplants
- Get 2 onions cut into lengthwise and fry
- Take 2 cloves garlic
- Prepare 2 chicken breast or legs (but you can choose beef or lamb meat as well)
- Make ready 1-2 medium size tomatoes cut into half
- Make ready to taste Salt-red chilli powder
- Make ready 1 Tbsp saffron water (if not available use turmeric)
- Make ready 1 tbsp lemon or lime juice
- Prepare Vegetable oil
In traditional Persian recipes we usually use eggplants that are similar to Chinese eggplants; however, Italian eggplants also work well in these recipes. However, you can use beef or chicken instead of lamb to make this recipe. Eggplant recipes with High Quality Videos, halim bademjan recipe, kashk bademjan recipe, mirza ghasemi recipe, mosama recipe, eggplant frittata, tas Chicken Eggplant Tahdig. Persian Eggplant Stew or Khoresh Bademjan is a very popular Parsi cuisine recipe.
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
This stew is made with main ingredients To begin the preparation of Persian Eggplant Stew Recipe, first peel and cube the eggplant and place in a colander. There are plenty of eggplant dishes and side dishes in Persian cuisine such as Eggplant Dip (Kashke Bademjan) or Stuffed Eggplant, but one of the most popular one in Iran is Khoresh Bademjan or eggplant stew. This stew is made with fried eggplants and beef meatballs in a tomato based sauce. Slice eggplants in half lengthwise, then into quarters. Cut each piece in half, and set aside.
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