Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, persian eggplants stew with chicken. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Persian Eggplants Stew with Chicken is one of the most favored of current trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Persian Eggplants Stew with Chicken is something that I’ve loved my entire life. They are fine and they look wonderful.
Arrange the partially cooked eggplants on top of the stew and gently press them down to submerge them into the stew. A Persian stew made with chicken, Japanese eggplant, and sour grapes. This Khoresh Bademjan is one of my mom's staples that I grew up with, and I'm excited to share it with you. "Khoresh" translates to "Stew" and "Bademjan" translates to "Eggplant." Persian eggplant stew with chicken. Eggplant ( aubergine) stew is a traditional and classic Persian dish.
To begin with this particular recipe, we must prepare a few components. You can have persian eggplants stew with chicken using 9 ingredients and 18 steps. Here is how you can achieve that.
The ingredients needed to make Persian Eggplants Stew with Chicken:
- Take 2 eggplants
- Take 2 onions cut into lengthwise and fry
- Take 2 cloves garlic
- Prepare 2 chicken breast or legs (but you can choose beef or lamb meat as well)
- Get 1-2 medium size tomatoes cut into half
- Prepare to taste Salt-red chilli powder
- Prepare 1 Tbsp saffron water (if not available use turmeric)
- Make ready 1 tbsp lemon or lime juice
- Get Vegetable oil
Now in a pot with fried chicken, add eggplants, fried onions, spices,tomatoes, saffron water, lemon juice. Then add the baked aubergines into the dish making sure they are covered in the sauce. Serve with saffron rice and flatbread. Saute the chicken, onion, salt, cinnamon, pepper, and nutmeg in the remaining olive oil for two to three minutes.
Instructions to make Persian Eggplants Stew with Chicken:
- Peel skin off egg plants. Cut into lengthwise or circle shapes. Put some salt on cut eggplants to excess moisture and the bitterness. By this way, eggplants will fry faster and would not soak too much oil.
1. Before frying the eggplants wrap the eggplants in a kitchen towel and pressing which removes all salty water. - Fry the eggplants until both sides are nicely golden.
- Fry other chopped onion. Then fry the cooked chicken breasts for 3-4 minutes..
- In a pot with water, add one of chopped onion, garlic and chicken. Leave it to cook. if there is leftover chicken juice add it to the stew afterwards.
- Now in a pot with fried chicken, add eggplants, fried onions, spices,tomatoes, saffron water, lemon juice. Add leftover chicken juice and cook for 20 minutes over a low heat. - Once your delicious eggplant stew is ready, serve it with rice or flat bread. Enjoy it
- Here i have made eggplant stew with beef.
- Ingredients
- Ingredients
Serve with saffron rice and flatbread. Saute the chicken, onion, salt, cinnamon, pepper, and nutmeg in the remaining olive oil for two to three minutes. Combine the eggplant and tomato puree with the chicken mixture. In Iran, Khoresht Bademjan made with beef, lamb, or chicken is a traditional eggplant stew enjoyed at many dinner tables. Sometimes a new recipe can seem overwhelming, especially if it is from a culture unfamiliar to the cook.
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