| Khoresht
Baademjaan
Ingredients: (4
servings)
Directions:
Peel onions and slice thinly. Fry in oil until slightly golden.
Cut meat into small pieces and fry with onions until color
changes. Bring 2-3 glasses of water to a boil, and add to meat.
Add salt and pepper, and cook over medium heat for about one hour.
When meat is cooked, there should be about one glass of water
left. Add tomato paste and lime juice, and mix well.
Peel eggplants and slice length-wise to a thickness of 1 cm. Add
salt on both sides and fry in abundant oil on both sides over
medium/low heat until golden. Place eggplants over meat (but do
not mix with meat). Place the lid on and cook over low heat for
another 10 minutes.
Persian food
guide generously provided by Roxanna and Farzin Mokhtarian. For more information
on Persian food please
go to their comprehensive Persian recipe web
site.
If you have a
variation on the recipe above, why not send it to us. Please include all details
including the ingredients required. |
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