Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, persian eggplants stew with chicken. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Persian Eggplants Stew with Chicken is one of the most well liked of current trending meals on earth. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Persian Eggplants Stew with Chicken is something which I have loved my entire life.
Step-by-Step Eggplant Stew Fry the eggplants in canola oil until very tender. Saute the onion in the canola oil over medium-high heat until translucent. Arrange the partially cooked eggplants on top of the stew and gently press them down to submerge them into the stew. In Iran, Khoresht Bademjan made with beef, lamb, or chicken is a traditional eggplant stew enjoyed at many dinner tables.
To get started with this particular recipe, we have to prepare a few components. 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
- Prepare 2 cloves garlic
- Get 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
- Prepare to taste Salt-red chilli powder
- Make ready 1 Tbsp saffron water (if not available use turmeric)
- Take 1 tbsp lemon or lime juice
- Prepare Vegetable oil
Cook for about thirty minutes, then add your dried limes to the stew. 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.
Steps 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 being eggplant, tomatoes and spices. Some people add meat to this stew, but some make this classic vegetarian version. Khoresh bademjan (خورش بادمجان) is a Persian stew (khoresh) that is prepared with eggplants, as well as lamb or beef and tomatoes. Like a number of stews in Iran , an acidic ingredient like sour grapes ( ghooreh ) or dried limes ( limoo amani ) are added to the dish to create this unique blend of flavors. Khoresh Bademjan or Bademjoon is a Persian Eggplant Stew with meltingly soft eggplants in a thick, tomato based sauce with pieces of meat to make it heartier.
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