@mozandmiel: خورش بادمجان Persian khoreshteh bademjoon (featuring Maman)♥️🇮🇷 Khoreshteh Bademjan is a classic Persian eggplant stew made with tender lamb and melt-in-your mouth fried eggplants. I hope you get to try it, nooshe joon🫶🏼 Ingredients 800g lamb leg (or stewing beef; cut into 3 cm pieces) 4 small eggplants (peeled, cut in half, and salted; do NOT remove stem) 5 small/medium tomatoes on the vine 1 large onion, diced 1 tbsp ghee 1 tsp turmeric 2 tbsp tomato paste 2 tbsp saffron water 1 small cinnamon stick 1/2 cup ab ghooreh (or lemon juice) 1 tsp salt, or adjust to your liking 1/4 tsp black pepper Boiling water Vegetable oil, for frying eggplants Instructions Sauté onion in oil, add lamb, and brown on high heat. Lower heat, add turmeric, pepper, and tomato paste. Add boiling water, saffron water, and cinnamon stick. Stir and simmer on low heat for 30 minutes. Now add the salt and ab ghooreh (or lemon juice). Stir and simmer on low heat for 1 hour and 30 minutes. In the meantime, make the eggplants. Trim the stem of the eggplant. Peel. Cut in half and salt all sides, then let it rest for 30 minutes. Fry in very hot, generous oil until both sides are golden. Don’t let it get too soft and mushy. Gently remove them and place on a paper towel. Rinse and dry the tomatoes. Fry briefly in the same pan until lightly blistered, then set aside. Remove the cinnamon from the stew. Place the stew in a wide dish, then arrange the eggplants on top. Put it in the oven at 350F for 15 minutes. Put tomatoes on top and let it bake for 10 more minutes. Serve with basmati rice and salad. #persianfood #MiddleEasternCuisineGuide #iran #iranianfood #persiantiktok

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