Ingredients with Measurements:
- 2 large eggplants, peeled and diced
- 2 tablespoons olive oil
- 2 onions, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cardamom
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 2 cups vegetable broth
- 1/4 cup tomato paste
- 1/4 cup fresh lemon juice
- 1/2 cup dried barberries or currants
- 1/4 cup chopped fresh parsley
Special Equipment Needed:
- Large pot
- Cutting board
- Knife
- Wooden spoon
Step-by-Step Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onions and garlic and cook until softened, about 5 minutes.
3. Add the turmeric, cumin, coriander, cardamom, cinnamon, pepper, nutmeg, cloves, and ginger and cook for another minute.
4. Add the eggplant and salt and cook for 5 minutes, stirring occasionally.
5. Add the vegetable broth, tomato paste, and lemon juice and bring to a boil.
6. Reduce the heat to low and simmer for 20 minutes, stirring occasionally.
7. Add the barberries or currants and simmer for another 10 minutes.
8. Stir in the parsley and serve.
Time:
Preparation Time: 10 minutes
Cooking Time: 35 minutes
Temperature: Medium heat
Serving Size: 4
Nutritional Information (per serving):
Calories: 170
Fat: 5g
Carbohydrates: 24g
Protein: 5g
Substitutions for Ingredients:
- Olive oil can be substituted with any other cooking oil.
- Dried barberries or currants can be substituted with raisins or dried cranberries.
- Fresh parsley can be substituted with fresh cilantro or mint.
Variations:
- For a vegan version, substitute the vegetable broth with vegan broth and omit the barberries or currants.
- For a spicier version, add 1/2 teaspoon of cayenne pepper.
Tips and Tricks:
- To ensure the eggplant cooks evenly, make sure to dice the pieces into similar sizes.
- To make the stew even more flavorful, add a tablespoon of tomato paste to the pot before adding the broth.
Storage Instructions:
Khoresh Bademjan can be stored in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Khoresh Bademjan can be reheated in a pot over medium heat until warmed through.
Presentation Ideas:
Khoresh Bademjan can be served over steamed white or brown rice, with a side of crusty bread.
Garnishes:
Khoresh Bademjan can be garnished with fresh parsley, lemon wedges, and/or toasted almonds.
Pairings:
Khoresh Bademjan pairs well with a glass of white wine or a light beer.
Suggested Side Dishes:
Khoresh Bademjan can be served with a side of steamed vegetables, such as green beans or broccoli.
Troubleshooting Advice:
If the stew is too thick, add a bit more vegetable broth or water to thin it out.
Food Safety Advice:
Always use clean utensils and surfaces when preparing and storing food.
Food History:
Khoresh Bademjan is a traditional Persian stew that has been enjoyed for centuries.
Flavor Profiles:
Khoresh Bademjan has a savory and slightly sweet flavor, with a hint of spice.
Serving Suggestions:
Khoresh Bademjan can be served as a main dish or as a side dish.
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Region: Iranian