| Kookoo-yeh
Baadenjaan
Ingredients: (4
servings)
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Small eggplants, 4
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Large eggs, 4
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Medium onions, 4
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Saffron, 1/2 teaspoon
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Cooking oil
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Salt
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Black pepper
Directions:
Peel and slice onions, then fry in oil until slightly golden. Peel
eggplants, slice thinly, add to onions and fry over medium heat on
both sides until color changes. Dissolve saffron in 2-3 spoons of
hot water, and add to eggplants along with salt and black pepper.
Mix well, then remove from heat and allow to cool completely.
Add salt and black pepper to eggs and mix well. Add eggplants and
again mix. Heat oil in a pan until hot. Pour the mix in, flatten
the surface with the back of a spoon, and fry over medium heat for
5-10 minutes. Cut radially into 8 pieces, turn over, and fry for
another 5-10 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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