Best Aab Goosht E Baadenjaan Recipes
AAB-GOOSHT-E BAADENJAAN
Make and share this Aab-Goosht-E Baadenjaan recipe from Food.com.
Provided by daan6822
Categories Southwest Asia (middle East)
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Peel and thinly slice onions. Fry in oil until slightly golden.
- Wash split peas and fry slightly with onions.
- Cut meat into small pieces, add to onions and split peas, and fry over medium heat until colour changes.
- Add salt, black pepper, and turmeric.
- Follow with six glasses of hot water and cook over low heat for about 30 minutes.
- The pot should be covered with a tight lid so that little steam escapes during cooking.
- Peel eggplants and cut perpendicular to their major axis to a thickness of 1 cm.
- Add a bit of salt and fry in oil over medium heat on both sides until colour changes.
- Wash and peel potatoes.
- Add eggplants, potatoes, and tomato paste.
- Cook over low heat with the pot again tightly covered for another 30 minutes. If necessary, add more hot water during cooking.
- When cooked, pour the juice into another container. With the back of a fork or spoon, fully crush the ingredients and mix well.
- Serve both the ingredients and the juice separately with Iranian, middle-eastern, or pita bread.
- Rice is not served with aab-goosht.
- When eating, cut bread into small pieces and briefly soak in the juice or form morsels by wrapping a small piece of bread around some of the food.
Nutrition Facts : Calories 924.1, Fat 34.4, SaturatedFat 14.4, Cholesterol 108.2, Sodium 196.1, Carbohydrate 119.8, Fiber 40, Sugar 27.3, Protein 44
KHORESH-E BADEMJOON (PERSIAN LAMB, EGGPLANT AND TOMATO STEW)
Bademjoon, sometimes spelled bademjan, is a quintessential summer dish in Iran, and it was a childhood favorite of mine. Fresh lemon juice and ghooreh, or unripe grapes, lighten the stew and lend a particularly tart punch. (Use fresh or frozen ghooreh if you can find either. You could also use pickled ghooreh, but be sure to rinse them well before using to rid them of excess salt.) Those sharp flavors contrast nicely with the soft, comforting texture of the eggplant and tomatoes, which grow silky as they cook down. This dish is particularly delicious with a piece of crunchy tahdig.
Provided by Samin Nosrat
Categories dinner, meat, soups and stews, main course
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- In a large bowl, season lamb with turmeric, 1 teaspoon salt and 1/2 teaspoon pepper. Set aside.
- Peel the eggplants but leave the green skin on the stem end intact. Trim the tips of the stems and make an incomplete lengthwise cut in each eggplant from the bottom, leaving both halves attached at the stem. Place eggplants in a colander set inside a large bowl. Sprinkle with salt and let sit for 30 minutes.
- In the meantime, set a large Dutch oven or similar pot over medium-high heat. When the pot is hot, add 3 tablespoons oil. When the oil shimmers, add onion and cook, stirring regularly, until softened and browned, 16 to 18 minutes.
- Add the meat and cook, turning regularly, until it browns evenly on all sides, 8 to 10 minutes. Add 4 cups water and increase heat to high. Bring to a boil, then reduce heat, cover, and simmer for 1 hour.
- In the meantime, rinse the eggplants, dry thoroughly and set aside. Remove stems and halve tomatoes through their cores and set aside. Line a baking sheet with two layers of paper towels and set aside.
- Set a large frying pan over high heat. When the pan is hot, add 1/4 cup oil and carefully lay eggplants in the pan in a single layer. It's crucial to leave space between each eggplant for steam to escape, so brown in batches if necessary. Reduce heat to medium-high and cook, turning regularly, until eggplants are browned on all sides, 10 to 12 minutes. Remove browned eggplants to lined baking sheet and allow to drain.
- Use the same pan to brown tomatoes, cut-side down, in remaining 2 tablespoons oil for about 5 minutes. Flip and cook tomatoes on skin side until lightly browned, 1 to 2 minutes, then remove to lined baking sheet.
- Once the meat has cooked for 1 hour, stir in the tomato paste, saffron and 1/4 cup lime juice. Taste and adjust seasoning with salt and pepper. Carefully arrange the browned eggplants and tomatoes atop the stew and then sprinkle on the young grapes. Allow the stew to come to a boil, then reduce heat to simmer, uncovered, until meat is falling apart and stew is thick and unctuous, about 1 hour. Without jostling the eggplants too much, taste a spoonful or two of the stew. It should be pleasantly tart, so adjust the seasoning with salt and lime juice as needed.
- Serve hot, with Persian rice and mast-o khiar, as well as pickles, fresh herbs, scallions and radishes, if desired.
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Aab Goosht e Baadenjaan is a traditional Persian dish loved by many. It is a flavorful stew made with lamb, eggplant, and tomatoes, slow-cooked to perfection. Even though it has been served for centuries, it's still a popular dish in Iran and is cherished as a classic food. In this article, we will explore everything there is to know about Aab Goosht e Baadenjaan recipes.
History
The word "Aab Goosht" means meat broth, while "Baadenjaan" refers to the eggplant vegetable. This food was mainly served as a hearty meal for farmers and shepherds who spent most of their day outdoors. The rural areas of Iran were famous for their sheep and lamb; this is why Aab Goosht e Baadenjaan was initially made using lamb meat. This meal was considered comforting, and it was a perfect dish to have in winters.
Ingredients
The ingredients for Aab Goosht e Baadenjaan is pretty simple. Here is a list of the things you will need to make this dish;
- 1-2 lbs. lamb meat
- 1 large eggplant
- 2 onions
- 1 can of tomato paste
- 4-5 tomatoes
- 2-3 garlic cloves
- Cilantro or parsley, chopped
- Cumin powder
- Paprika
- Turmeric
- Salt and pepper
- Saffron (optional)
- Water
Preparation
Here are the steps to follow to make Aab Goosht e Baadenjaan;
- Start by washing the lamb meat and cutting it into small cubes. Then, add some oil to a pot, and once it's heated, add the meat and cook it until it's browned on all sides.
- While cooking the meat, peel and chop the onions and garlic cloves.
- Once the meat is browned, add the chopped onions to the pot and cook them for about five minutes or until they become translucent.
- Next, add the chopped garlic to the pot and cook it for another three to four minutes.
- Then, add the canned tomato paste, tomatoes, and spices (cumin powder, paprika, turmeric, salt, and pepper) to the pot and stir everything together.
- Allow the mixture to cook for about 10-12 minutes on medium heat.
- While the tomato mixture is cooking, peel the eggplant and cut it into cubes. Add it to the mixture and stir everything together.
- Finally, add enough water to the pot to cover all the ingredients and reduce the heat to low. Allow the mixture to cook for 1.5-2 hours or until the meat and eggplant are tender and the stew has thickened.
- Once the stew has cooked, sprinkle chopped cilantro or parsley on top, stir, and remove from heat.
- Serve the Aab Goosht e Baadenjaan in bowls and enjoy!
Conclusion
Aab Goosht e Baadenjaan recipes offer us a taste of Persian cuisine that is not commonly found in many parts of the world. The dish is easy to make with readily available ingredients, and it's a delicious and nutritious meal that will leave you feeling satisfied. Whether you're looking for a comforting meal on a cold winter afternoon or just craving something hearty and flavorful, Aab Goosht e Baadenjaan is a must-try. So, give it a go and experience the taste of an authentic Persian stew!