Khoresht-e Badenjan (Persian Eggplant Stew)

Picture courtesy of TurmericSaffron

A quintisential Persian dish, Khoresht-e Badenjan is one of the most well-known and loved of the Persian stews.Slight variations of this recipe can be found throughout the Middle East like some calling for the addition of grapes, golden raisins, or loomi (dried limes) for adding a sour note.Just keep in mind that preparing this dish takes some time and requires about 1 hour cooking time, but it is well worth it.

Yield:4 Servings

Ingredients:

3-4 Tbsp. olive oil plus more if necessary

2 1/2 lbs. small eggplants, cut into strips

1 onion, halved and sliced

8 oz. lamb, trimmed of visible fat, cut into small cubes

1 tsp. ground turmeric

2 Tbsp. tomato paste

2 tomatoes, chopped

1/2 c small, unripe grapes or golden raisins (optional)

juice of 1/2 lemon

salt and pepper, to taste

1. Heat the olive oil in a medium saucepan and fry the eggplants until they are soft.Remove from the pan and drain on a paper towel lined plate.

2. Add the onion and fry until translucent.Add the lamb cubes and cook till browned. Add the turmeric, tomato paste,chopped tomatoes, grapes or golden raisins (if using)and lemon juice and enough water to cover and simmer for 30 minutes.

3. Add the eggplants to the simmering stew with a little more water, season with salt and pepper, cover, and continue simmering further for another 20 minutes.

4. Remove from heat and serve hot with rice.

Khoresht-e Zereshk ( Persian Barberry & Nut Stew)

Barberries are synonymous with the Iranian cuisine. They grow wild throughout Europe and Asia but the edible variety,Berberis Vulgaris grow exclusively in Iran.Barberries are similar in size and taste to cranberries but are never eaten fresh,instead they are dried in the sun and are used to add a tart flavoring to stews. They are also used to add a sour, tart flavor to rice pilafs,stuffing, and numerous khoresht.
The following recipe is a very popular dish served traditionally at Iranian weddings.Like most wedding dishes, it is made extremely sweet with hints of sourness to symbolize happiness for the newlyweds but to also remind them that there will be sad times also.

Yield:4-6 Servings
Ingredients:
2 Tbsp. olive oil
2 onions, finely chopped
1 lb. lean lamb, cut into cubes (or can substitute with chicken)
1 1/2 c almonds, slivered
1 1/2 c pistachios, chopped
2 pinches saffron threads, soaked in hot water
2 Tbsp. sugar
2 c barberries
salt & black pepper

1. Heat the oil in a large pan.Add the onions and fry until they are a golden brown ( about five minutes). Stir in the lamb and brown it, stirring often.
2. Pour some water in the pan, enough to cover the meat and simmer for about 4o minutes.Stir in the pistachio and almonds and simmer for another 15 minutes.
3. Meanwhile with a mortar and pestle, grind the saffron threads with the 2 tbsp of sugar and add some hot water and mix it till it becomes reddish.
4. Add the saffron liquid and barberries to the pan and stir to combine.Simmer for another 7-8 minutes and remove from heat.Season with salt and pepper.Serve immediately spooned over plain rice.

Khoresht Anjaar-aveej (Persian Chicken Walnut & Pomegranate Stew)

Photo courtesy of Steve Brown at Taste.com/au

Yield:6 Servings
Ingredients:
1 medium 6-8 lbs. chicken, rinsed and cut into 8 pieces
1/2 c vegetable oil
2 medium onions,peeled and thinly chopped
6 1/2 c water
2 1/4 c mix of fresh herbs (parsley, mint, cilantro, and scallions)
2 garlic cloves , peeled and crushed
salt, to taste
1 lb. ground walnuts
2 Tbsp. sugar
2 c fresh pomegranate juice or 1/4 c pomegranate molasses
1 tsp.walnuts, halved, to garnish
basmati rice, to serve

1. Heat the vegetable oil in a large saucepan.Add the onions and cook until translucent.Add the chicken and cook for about 8 minutes.Add the water and bring to a boil.Reduce the heat and simmer slowly for about 10 minutes.
2.Rinse and finely chop the herbs.In a separate pan, saute the herbs with the garlic in 1 tbsp. vegetable oil until tender, about 3-4 minutes.Transfer the herb and garlic mix to the chicken saucepan and add salt, ground walnuts,sugar, pomegranate juice or molasses (if using) and simmer for 1 hour or until sauce starts to thicken.
3.Once the sauce has thickened, remove chicken from pan and put on a serving dish and pour walnut sauce over it.Garnish with the halved walnuts .Serve hot with basmati rice.