Hey everyone, it is Louise, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, persian eggplants stew with chicken. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Khoresh bademjan or Khoresht or Khoresh-e bademjan (my Farsi is not great - but I can say "thank you" which is "mersi" - ok that's a bit easy - and "khubi" which is "whattup?") eggplant and tomato stew is a traditional Persian dish that can be made with chicken, lamb or beef. Persian Eggplant Stew. this link is to an external site that may or may not meet accessibility. This chicken, aubergine and courgette stew recipe is one of my favourites. I hated aubergines when I was a child and refused to touch any dish with Stews (khoresht/khoresh/ghalyeh) are the equivalent of curries in Persian cuisine.
Persian Eggplants Stew with Chicken is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It’s easy, it is fast, it tastes yummy. They are nice and they look fantastic. Persian Eggplants Stew with Chicken is something which I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can have persian eggplants stew with chicken using 9 ingredients and 18 steps. Here is how you cook that.
The ingredients needed to make Persian Eggplants Stew with Chicken:
- Make ready 2 eggplants
- Make ready 2 onions cut into lengthwise and fry
- Make ready 2 cloves garlic
- Get 2 chicken breast or legs (but you can choose beef or lamb meat as well)
- Take 1-2 medium size tomatoes cut into half
- Make ready to taste Salt-red chilli powder
- Take 1 Tbsp saffron water (if not available use turmeric)
- Take 1 tbsp lemon or lime juice
- Prepare Vegetable oil
Khoresh kadoo, or Persian zucchini stew, is a delicious summer stew made with fresh zucchini and tomatoes. Sprinkle some salt and pepper on both sides of the chicken thighs, sear them in the pan until Interesting idea, I am sure it could work. Her recipe is a perfect base and the eggplants. Slice eggplants in half lengthwise, then into quarters.
Steps 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.
- 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
Her recipe is a perfect base and the eggplants. Slice eggplants in half lengthwise, then into quarters. Cut each piece in half, and set aside. Home » Recipes » Persian » Gondi (Persian Chickpea Dumpling Stew with Chicken). A Persian-Jewish Shabbat hors d'oeuvres that I love to enjoy as a hearty meal.
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