Ingredients with Measurements:
- 2 large eggplants, peeled and sliced into rounds
- 1 pound beef stew meat, cut into small pieces
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 cup chopped fresh parsley
- 1 cup chopped fresh cilantro
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons tomato paste
- 2 cups water
- 1/4 cup lemon juice
- 1 tablespoon olive oil
Special equipment needed:
- Large pot with lid
- Wooden spoon
- Cutting board
- Chef's knife
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium-high heat. Add the beef and brown on all sides, about 5 minutes.
2. Add the onion and garlic to the pot and sauté until the onion is translucent, about 5 minutes.
3. Add the turmeric, cumin, cinnamon, salt, and black pepper to the pot and stir to combine.
4. Add the tomato paste and water to the pot and stir to combine.
5. Add the eggplant, parsley, and cilantro to the pot and stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
7. Simmer the eggplant ghormeh for 1 hour, stirring occasionally.
8. After 1 hour, add the lemon juice to the pot and stir to combine.
9. Continue to simmer the eggplant ghormeh for an additional 30 minutes, or until the beef is tender and the eggplant is cooked through.
10. Serve the eggplant ghormeh hot with rice or bread.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 30 minutes
Temperature:
Medium-high heat for browning the beef, then low heat for simmering the eggplant ghormeh.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 362
Fat: 15g
Carbohydrates: 26g
Protein: 32g
Sodium: 669mg
Sugar: 10g
Fiber: 10g
Substitutions for ingredients:
- Lamb stew meat can be used instead of beef.
- Fresh mint can be used instead of cilantro.
- Lime juice can be used instead of lemon juice.
Variations:
- Add diced potatoes to the pot along with the eggplant.
- Use canned chickpeas instead of beef for a vegetarian version.
- Add diced tomatoes to the pot along with the tomato paste and water.
Tips and tricks:
- Make sure to brown the beef well before adding the onion and garlic to the pot.
- Use a wooden spoon to stir the eggplant ghormeh to avoid breaking up the eggplant.
- Adjust the seasoning to taste by adding more salt, pepper, or lemon juice as needed.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the eggplant ghormeh in a pot over medium heat until heated through.
Presentation ideas:
Serve the eggplant ghormeh in a large bowl with rice or bread on the side.
Garnishes:
Sprinkle chopped fresh parsley or cilantro on top of the eggplant ghormeh before serving.
Pairings:
Serve the eggplant ghormeh with a side salad or roasted vegetables.
Suggested side dishes:
- Basmati rice
- Naan bread
- Roasted carrots and parsnips
Troubleshooting advice:
- If the eggplant ghormeh is too thick, add more water to the pot.
- If the beef is tough, simmer the eggplant ghormeh for an additional 30 minutes.
Food safety advice:
- Make 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:
Eggplant ghormeh is a traditional Persian stew made with eggplant, beef, and a variety of herbs and spices.
Flavor profiles:
Eggplant ghormeh has a savory, slightly sweet flavor from the combination of beef, eggplant, and spices.
Serving suggestions:
Serve the eggplant ghormeh hot with rice or bread and a side salad or roasted vegetables.
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Region: Iranian