Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, persian eggplants stew with chicken. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Persian Eggplants Stew with Chicken is one of the most well liked of recent trending foods on earth. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions every day. Persian Eggplants Stew with Chicken is something which I have loved my entire life. They’re fine and they look fantastic.
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. They are usually made with lamb, beef, chicken, prawns or fish and.
To get started with this 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 can achieve it.
The ingredients needed to make Persian Eggplants Stew with Chicken:
- Get 2 eggplants
- Prepare 2 onions cut into lengthwise and fry
- Take 2 cloves garlic
- Make ready 2 chicken breast or legs (but you can choose beef or lamb meat as well)
- Make ready 1-2 medium size tomatoes cut into half
- Take to taste Salt-red chilli powder
- Make ready 1 Tbsp saffron water (if not available use turmeric)
- Get 1 tbsp lemon or lime juice
- Take Vegetable oil
Eggplant recipes with High Quality Videos, halim bademjan recipe, kashk bademjan recipe, mirza ghasemi recipe, mosama recipe, eggplant frittata, tas Chicken Eggplant Tahdig. Persian Eggplant Stew or Khoresh Bademjan is a very popular Parsi cuisine recipe. This stew is made with main ingredients To begin the preparation of Persian Eggplant Stew Recipe, first peel and cube the eggplant and place in a colander. 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
Cut each piece in half, and set aside. Eggplant stew is an Iranian classic stew (Khoresh Bademjan) made with: eggplants, tomatoes, meat and onion. You need to have loads of patience. Khoresh-e Gheymeh Bademjan is a tasty Persian lamb stew with aubergines/eggplants, and yellow split peas - It's very popular with Non-Iranian friends! When it comes to khoresht, or Persian stew, no matter the ingredients, the idea is to create a dish in which hot, sour and sweet flavours are in balance.
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