Persian Recipes: An Authentic Persian Cookbook by SAVOUR PRESS & Farbod Houshian

Author:SAVOUR PRESS & Farbod Houshian [PRESS, SAVOUR]
Language: eng
Format: epub
Publisher: Savour Press
Published: 2018-10-21T18:30:00+00:00

Persian Eggplant Stew

This is a typical Persian eggplant dish that calls for tomato paste and tomato sauce to blend well with the stew meat, spices and saffron. Every bite of this dish soothes your hungry stomach. It is best served with steamed basmati rice.

Servings: 4

Ingredients

5 Japanese eggplants

1 cup vegetable oil

1 tablespoon salt, divided

1 tablespoon vegetable oil

1 chopped large white onion

1 pound cubed stew meat

1 cube beef bouillon

1 1/2 teaspoons chopped garlic

1 teaspoon ground cumin

1/2 (6 ounces) can tomato paste

1 teaspoon saffron

1 (15 ounces) can tomato sauce

2 cups water

Directions

Peel the eggplants, but leave the top intact; sprinkle with two teaspoons of salt.

Heat in a saucepan the oil on medium-high heat. Cook the eggplants for three minutes per side, until browned and soft.

Drain eggplants on paper towels. Heat one tablespoon of oil in a saucepan on medium heat.

Sauté the garlic and onion for five minutes and stir until softened.

Stir fry the stew meat, saffron, cumin and beef bouillon and cook for five minutes, until softened.

Add tomato paste, stir until well combined.

Pour tomato sauce and water into the saucepan; simmer on low heat and cover.

Cook and stir frequently for two hours and twenty minutes until the liquid is decreased by half.

Carefully add the eggplants, cook for ten minutes until heated through.

Enjoy!

Nutritional Information: 590.8 calories, 48 g protein, 4.3 g carbohydrate, 41 g fat (17.7 g saturated), 172.5 mg cholesterol, 468.8 mg sodium.

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