Persian Beef and Eggplant Stew (Khoresht Bademjan) – Bachelor on a Budget Cooking Bachelor on a Budget Cooking

Persian Beef and Eggplant Stew (Khoresht Bademjan)

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May 27, 2016

I made Khoresht E Bademjan, a delicious Persian beef and eggplant stew recipe.


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Directions

1Fry the Onions in a Tablespoon of Olive Oil, on medium high heat.

2Add Tumeric, and Salt to Taste.

3Make space for the beef, and add it to the Pan. Brown Beef on each side.

4Add Bell Peppers, Garlic, Tomato Paste, Lemon, Salt, Pepper, and water just below covering the beef and mix it around. Cover with a lid and cook for 1 hour, on low.

5Slice the eggplant to a 1/2 inch thickness, salt one side and leave to rest for 20-30 minutes. The eggplant should sweat out, and you can pat them down with a paper towel to remove bitterness. Fry eggplant slices in Olive Oil in a separate pan. Fry both sides till brown and soft. When fully cooked, add eggplant to stew.

6After 1 hour, check the stew, the meat will likely still be tough. Add water if necessary (all water is evaporated). Then cook for another hour to hour and a half, or till meat is tender.

Ingredients

4 Tablespoons of Olive Oil

2 Cups of Onions (Sliced)

1 Large Eggplant (Sliced and Sweated)

1 Tablespoon of Tumeric Powder

500 Grams of Stewing Beef, Chuck, or Rump Roast (1 Inch Cubes)

1 Cup of Bell Peppers - [Optional](Sliced)

3 Cloves of Garlic (Chopped)

2 Tablespoons of Tomato Paste

2-3 Cups of Hot Water

1 Lemon (Squeezed)

Salt and Pepper to Taste


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