Khoresht-e baAdemjaAn "eggplant stew"
日本語
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Cooking Time: 60 minutes
Ingredients: (2 servings) - Meat “Beef”, 200 grams - Eggplant, 2 small size (200 grams) - Yellow Split peas, 1/2 cup (100 grams) - Onion, 1 medium size (150 grams) - Tomato Paste, 1 tablespoon - Ground Cinnamon, 1/2 teaspoon - Ground Turmeric, 1/3 teaspoon - Salt, 1/2 teaspoon - Black Pepper, 1/4 teaspoon - Sour Grape or Lime Juice, 1 tablespoon - Cooking Oil |
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Preparation:
- Chop up the meat into small pieces.
- Peel and dice the onion.
- Peel the eggplants and sprinkle salt on them (if you are using a large eggplant, slice length-wise to a thickness of 1cm).
- Wash the split peas.
- 4 cups of boiling water.
Directions:
1. Pour 4 tablespoons of oil into the cooking pot and fry the onion until translucent. Add salt, black pepper, turmeric, cinnamon and mix thoroughly.
2. Add the meat and turn the pieces and brown on all sides (browning keeps the meat firm and prevents from melting in the stew).
3. Add the tomato paste and the split peas, mix and fry for 5 minutes.
4. Add boiling water, place the lid on and cook over medium low heat for about an hour. When the meat is cooked, there should be about 1 cup of water left in the pot. Add the lime juice and mix. Adjust the seasoning.
5. While the meat is cooking, pour enough oil in a pan and fry the eggplants until they are tender and golden on all sides.
6. Place the eggplants over the meat and split peas in the pot, but do not mix. Place the lid on and cook for another 5 minutes, let the eggplants absorb the flavor of the mixture.
- Chop up the meat into small pieces.
- Peel and dice the onion.
- Peel the eggplants and sprinkle salt on them (if you are using a large eggplant, slice length-wise to a thickness of 1cm).
- Wash the split peas.
- 4 cups of boiling water.
Directions:
1. Pour 4 tablespoons of oil into the cooking pot and fry the onion until translucent. Add salt, black pepper, turmeric, cinnamon and mix thoroughly.
2. Add the meat and turn the pieces and brown on all sides (browning keeps the meat firm and prevents from melting in the stew).
3. Add the tomato paste and the split peas, mix and fry for 5 minutes.
4. Add boiling water, place the lid on and cook over medium low heat for about an hour. When the meat is cooked, there should be about 1 cup of water left in the pot. Add the lime juice and mix. Adjust the seasoning.
5. While the meat is cooking, pour enough oil in a pan and fry the eggplants until they are tender and golden on all sides.
6. Place the eggplants over the meat and split peas in the pot, but do not mix. Place the lid on and cook for another 5 minutes, let the eggplants absorb the flavor of the mixture.
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