Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, persian eggplants stew with chicken. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Persian Eggplants Stew with Chicken is one of the most favored of current trending meals in the world. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look wonderful. Persian Eggplants Stew with Chicken is something that I’ve loved my whole life.
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.
To begin with this particular recipe, we have to first 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:
- Take 2 eggplants
- Get 2 onions cut into lengthwise and fry
- Get 2 cloves garlic
- Make ready 2 chicken breast or legs (but you can choose beef or lamb meat as well)
- Get 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
- Get Vegetable oil
Combine the eggplant and tomato puree with the chicken mixture. Serve this stew on Persian rice and eat it with pickled vegetables or Persian cucumber yogurt. If you are a vegetarian or want to eat more vegetables, you can simply replace the chicken with double the amount of eggplants in the recipe or fried tofu and enjoy your vegetarian Torshvash. Khoresh, (sometimes spelled khoresht) or stew, is a mainstay of Persian cuisine.
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.1. 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 it1. 1. 1. 1. Here i have made eggplant stew with beef.1. Ingredients
- Ingredients
While khoresh bademjan , or eggplant stew, often includes meat, it's a recipe well suited to vegetarian adaptations. Method Khoresh Bademjan, also called khoresht e bademjan, or bademjoon (Persian Eggplant Stew with Beef) is a classic Persian recipe loved by all the eggplant fans like my husband, who would gladly have it for dinner once a week without complaining about the repetition! Few days ago I had a request from another eggplant fan, a dear reader, for this khoresh and as luck would have it I had cooked and. Khoresh bademjan is a deliciously balanced Persian stew that is prepared with eggplants, lamb or beef, split lentils and tomatoes. This recipe is delicious and unique as well as one of the.
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