Iranian > Chaghooram

Chegdermeh with Eggplant Recipe

Ingredients with Measurements:
- 1 lb. beef stew meat, cut into small pieces
- 2 medium eggplants, peeled and diced
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 tsp. turmeric
- 1 tsp. cumin
- 1 tsp. paprika
- 1 tsp. salt
- 1/2 tsp. black pepper
- 2 tbsp. tomato paste
- 2 cups water
- 2 tbsp. vegetable oil
- 2 eggs
- 1/4 cup chopped parsley

Special Equipment Needed:
- Large pot with lid
- Mixing bowl
- Whisk

Step-by-Step Instructions:
1. Heat the vegetable oil in a large pot over medium-high heat.
2. Add the beef and cook until browned on all sides, about 5 minutes.
3. Add the onion and garlic and cook until softened, about 3 minutes.
4. Add the turmeric, cumin, paprika, salt, and black pepper and stir to combine.
5. Add the tomato paste and water and stir to combine.
6. Add the diced eggplant and stir to combine.
7. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
8. Simmer for 1 hour, stirring occasionally, until the beef is tender and the eggplant is cooked through.
9. In a mixing bowl, whisk the eggs and parsley together.
10. Pour the egg mixture over the stew and stir gently to combine.
11. Cover the pot with the lid and cook for an additional 10 minutes, until the eggs are cooked through.


Time:
Preparation time: 20 minutes
Cooking time: 1 hour 10 minutes
Temperature:
Medium-high heat for browning the beef and sautéing the onion and garlic. Low heat for simmering the stew and cooking the eggs.
Serving size:
This recipe serves 4-6 people.

Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 18g
Protein: 28g
Sodium: 650mg
Fiber: 7g
Sugar: 8g

Substitutions for ingredients:
- Lamb stew meat can be used instead of beef.
- Zucchini can be used instead of eggplant.
- Chicken broth can be used instead of water.

Variations:
- Add diced potatoes to the stew for a heartier meal.
- Use ground beef instead of stew meat for a quicker cooking time.
- Add a can of chickpeas for extra protein and fiber.

Tips and Tricks:
- Be sure to cut the beef into small pieces to ensure even cooking.
- Don't skip the step of browning the beef before adding the onion and garlic.
- If the stew is too thick, add more water or broth to thin it out.

Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:
Reheat the stew in a pot over medium heat until heated through.

Presentation Ideas:
Serve the stew in bowls with a sprinkle of chopped parsley on top.

Garnishes:
Chopped parsley or cilantro can be used as a garnish.

Pairings:
This stew pairs well with rice or crusty bread.

Suggested Side Dishes:
A simple salad or roasted vegetables would make a great side dish.

Troubleshooting Advice:
- If the stew is too thin, simmer it uncovered for a few minutes to thicken it up.
- If the stew is too thick, add more water or broth to thin it out.

Food Safety Advice:
- Be sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.

Food History:
Chegdermeh is a traditional Persian stew made with beef or lamb and a variety of vegetables and spices.

Flavor Profiles:
This stew is savory and slightly spicy, with a hint of sweetness from the eggplant.

Serving Suggestions:
Serve this stew as a main course for a hearty and flavorful meal.

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Region: Iranian

Taste: Savory, Tangy, Spicy, Aromatic, Herbal