Posts Tagged ‘Khoreshteh Bademjoon’

Recipe ~ Khoreshteh Bademjoon

August 23, 2009

Eggplant Heaven…

On Friday we had a dinner party and it was the first time I cooked Persian food for guests. The good news is that they survived and the reviews were really good! So there is hope for me yet and for you too if you try this recipe. It’s really worth the effort and the taste is truly like eggplant heaven! : ) This recipe was given to me by my aunt Khaleh Parisa who is an amazing cook and has fed me a hundred times over. A Khoresht is akin to a stew and is typically served with white rice. You could also eat it with bread and salad if you wanted to. 

Kat’s Tip…
I think the secret with this one is to really give it the time it needs to cook and allow the flavors to really get in there
(but that’s really the case with all Persian food)

Stuff: 

Staples: Oil, Salt & Pepper, 1 Onion, 2 cloves of Garlic
Spices: Turmeric, Saffron
Meat: 6 pieces of chicken thigh on the bone
Veggies: 6 Asian Eggplants 
Other: 1 Jar of Ghureh / Sour Grapes 

DIY:

Feeds 4-6
Takes about 2.5 hours of prep and cooking time

 

Asia Egglant

Asian Eggplant

1. Peel your eggplants. Rince with water and dry with a paper towel. Place a paper towel down and add salt on both sides and set aside for 20 minutes. This reduces any bitterness. 

 

Peeled Eggplant

Peeled Eggplant

2. While your eggplants are doing it’s thing…chop your onions and garlic and and start frying them. Add a dash or two of  Turmeric. 

 

Fry your onions with Turmeric

Fry your onions with Turmeric

3. Rinse you chicken thighs and add them to the onions. Add salt & pepper and a dash more of Turmeric to both sides. Make to flip the chicken to cook both sides.

 

Add the chicken thighs

Add the chicken thighs

4. Add half a jar of Ghureh which are sour unripened grapes. To me this is what makes it taste like an authentic Khoreshteh Bademjoon. The Ghureh gives it a bit of a sour edge which is just awesome. 

 

Ghureh - Unripe Grapes

Ghureh - Unripe/Sour Grapes

5. Add a whole bottle of V8 juice and 2 tbs of tomato paste. Then add 1/2 tsp of Saffron powder and some more salt & pepper. 

The beginnings of a Khoresht

The beginnings of a Khoresht

6. Let the Khoresht simmer for about 25 minutes.

7. While that’s cooking you can get started on the eggplant. Rinse off the salt from the eggplant. Use a paper towel to soak up an excess water.

8. Add a generous amount of oil making sure the bottom of your pan is covered. When the oil is hot start frying the eggplant until it’s soft and brown. Have a small stack of paper towels on the side to move the fried eggplant so that you soak up the oil. 

 

Soak up the oil with a paper towl

Soak up the oil with a paper towel

9. Set your oven to 350 degrees 

10. After the Khoresht has cooked for 25 minutes and your eggplants are all ready add the stew to a Pyrex and arrange the eggplant around the edges of the dish. Make sure there is enough sauce covering the chicken so it doesn’t dry out. If there isn’t enough sauce you can add some more V8 juice and salt & pepper. Cover the Pyrex with foil and move to the oven. My Pyrex wasn’t big enough so I split them into two. 

 

Add stew to Pyrex

Add stew to Pyrex

11.  After 30 minutes remove the foil and leave to cook for another 15-20 minutes. Serve with white rice and then you’re done!  

 

Khoreshteh Bademjoon

Khoreshteh Bademjoon

Noosh e Jan!