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Recipe Tags: Time To Make Course Main Ingredient Cuisine Preparation Occasion For 1 Or 2 Jewish Sephardi Main Dish Soups Stews Fruit Lamb Sheep Vegetables Asian Middle Eastern Iranian Persian Holiday Event Kosher Winter Stews Dietary Low Sodium Low Cholesterol Seasonal Low Calorie Passover Ramadan Rosh Hashana Inexpensive Healthy 2 Low In Something Citrus Lemon Meat Tomatoes Number Of Servings 4 Hours Or Less

Bademjan Delicious Persian Stew

Bademjan means “eggplant” in farsi (otherwise known as persian, the language spoken iran). This stew works fantastically with persian rice (polo) and is a dish which can be modified for vegetarians very easily. Such comfort food–everyone will enjoy this dish.

Steps

Peel the eggplant and cut it lengthwise in half.
Lightly salt and leave it to drain in a colander for half an hour.
Rinse and pat it dry with paper towel , or leave to dry it overnight.
Fry the eggplant in oil until it is lightly colored.
Remove and keep to the side.
Put 2 tablespoons of oil in a deep pot and fry the onion , adding the meat , pepper turmeric and tomato paste.
Saut until the onion is lightly colored.
Add water and let it simmer until the meat is tender.
Add more water if its required.
When the meat is tender , add the eggplant , sugar , lemon , and salt to taste.
Let the mixture boil for another few minutes.
Taste and adjust the seasoning.

Ingredients

eggplant, lamb, tomato paste, lemon, onion, turmeric, sugar