Ingredients with Measurements:
- 1 large eggplant, peeled and cubed
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon turmeric
- 1 teaspoon cinnamon
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 2 cups vegetable broth
- 1/2 cup pomegranate molasses
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
- Olive oil for cooking
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat a few tablespoons of olive oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and garlic and sauté until softened, about 5 minutes.
3. Add the cubed eggplant and continue to sauté for another 5-7 minutes, until the eggplant is lightly browned.
4. Add the tomato paste, turmeric, cinnamon, cumin, paprika, and cayenne pepper to the pot and stir well to coat the vegetables.
5. Pour in the vegetable broth and pomegranate molasses and stir to combine.
6. Bring the stew to a simmer and then reduce the heat to low.
7. Cover the pot and let the stew cook for 30-40 minutes, stirring occasionally, until the eggplant is tender and the flavors have melded together.
8. Season the stew with salt and pepper to taste.
9. Stir in the chopped parsley just before serving.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
5. Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 150
Fat: 5g
Carbohydrates: 26g
Protein: 3g
Fiber: 6g
Substitutions for ingredients:
- You can use chicken or beef broth instead of vegetable broth if preferred.
- If you don't have pomegranate molasses, you can substitute with a mixture of equal parts honey and lemon juice.
Variations:
- Add chickpeas or lentils to the stew for added protein and fiber.
- Top the stew with crumbled feta cheese or chopped walnuts for added texture and flavor.
- Serve the stew over a bed of rice or quinoa for a more filling meal.
Tips and tricks:
- Be sure to peel the eggplant before cubing it to prevent any bitterness.
- If the stew is too thick, you can add more broth or water to thin it out.
- Taste the stew as it cooks and adjust the seasoning as needed.
Storage instructions:
Store any leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot on the stove over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the stew in individual bowls and garnish with a sprinkle of chopped parsley and a drizzle of olive oil.
Garnishes:
Chopped parsley, crumbled feta cheese, chopped walnuts
Pairings:
This stew pairs well with a side of crusty bread or a simple salad of mixed greens.
Suggested side dishes:
Crusty bread, mixed greens salad
Troubleshooting advice:
- If the stew is too thin, you can let it simmer uncovered for a few more minutes to thicken it up.
- If the stew is too thick, you can add more broth or water to thin it out.
Food safety advice:
Be sure to cook the stew to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
Sher Berinj Stew is a traditional Persian dish made with eggplant and pomegranate molasses. It is often served as a main course during the fall and winter months.
Flavor profiles:
This stew has a sweet and tangy flavor from the pomegranate molasses, with warm and earthy spices like turmeric, cinnamon, and cumin.
Serving suggestions:
Serve this stew with a side of crusty bread or a simple salad for a comforting and satisfying meal.
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Region: Iranian