Everyone loves this dish. It’s something you’ll enjoy eating for lunch, dinner or any time in fact! Very like Khoresht e bademjan except in this recipe you use lamb rather than chicken.
This is one of those recipes you can make in stages which was perfect for me yesterday as I had my 2 yrs old grand-daughter visiting for the day. Having tucked away a good helping of Lubia polou for lunch her nose was twitching at the smells coming from the kitchen! I had already cooked the meat earlier and only needed to add the split yellow peas and budemjan which was useful as 2 yr olds haven’t got much patience! She then proceeded to tuck into 2 good helpings of Khoresht e Gheimeh Budemjan and I think if her mother hadn’t arrived, she would have demolished the lot!
~~KHORESHT E GHEIMEH BADEMJAN~~
- 400 gr’s of lamb cut in small cubes
- 1 large onion
- 1-2 cloves of garlic
- 2 medium-sized budemjan or aubergine ( eggplant)
- 1 cup of split yellow peas
- 1 teaspoon of turmeric
- 1 teaspoon of advieh
- 1/2 teaspoon of ground saffron to make 1 small cup of liquid saffron.
- dried limes ( limu amani)
- 1 cup of tomato paste
- A little oil
- salt and pepper to taste
- Pierce the limu amani with the tip of a knife before you add to them to the khoresht as it helps the the flavor of the limu to infuse into the khoresht
- Wash, peel, quarter and then slice the bademjan ( aubergine). Spread onto a large flat plate and sprinkle with salt. Turn and sprinkle with salt again. Leave for 30 mins and then rinse. Pat them dry before frying. This helps to remove the bitter taste.
- Chop the onion and gently fry in a little oil until it begins to turn golden
- Add the meat, garlic, salt and pepper and the turmeric, stir well and continue to cook until the meat is brown
- Cover with water, add the lime juice, tomato paste, saffron and advieh and simmer gently over a low heat for about an hour and a half or until the meat is tender. You may need to add a little more water.
- Meanwhile boil a pan of water, add the split yellow peas and cook for 20 mins. Add the split yellow peas and stir in.
- Take a fry ing pan, heat some oil and when hot place the sliced aubergines in the oil and cook until golden. Dont forget to turn them.
- About 15 mins before you are ready to serve add the aubergine but avoid stirring incase you break up them up. just allow them to sit on the surface of the khoresht and absorb the flavours.
- This dish is always better served the next day!
~Serve with saffron rice, salad, herbs and natural yoghurt and you have a feast~
~Nooshi joonet. Enjoy ~
If you ask anyone who has never eaten Persian food before they always imagine that it’s heavily spiced, a lot like Indian food! And then they’re always surprised to learn it isn’t!
Persian cooking is made with a delicate balance of sweet and sour, hot and cold and the flavours are subtle and memorable. Quite unlike most other middle eastern food, Persian cuisine has a flavour all of its own. Often we take a recipe and ‘Persianise’ it, like Spaghetti ! We add what we think it lacks to create a better balance, or a taste that we prefer.
The ingredients of Persian food are largely the same ingredients that food all over the world is made from and yet when we add spice to a recipe, it literally transforms it. In Persian cooking we use fruits, herbs, flowers and ground roots to create a delicate aroma and a rich flavour. Each spice has a purpose and is helpful in maintaining a healthy mind, body and soul.
Here I’ve put together a list of the spices used in Persian cooking. Food is always created with the intention of making a hot or cold meal and we use spices to help create healthy and delicious food.
- Persian advieh is a blend of 5 or more different spices. Although similar to Gharam Masala, the emphasise is less on a hot flavour. Advieh can be bought from Iranian (and Indian) grocery stores already made up but it’s great to make it yourself to your own individual taste. There are different blends of Advieh depending on what you’re cooking, where you come from in Iran and personal taste . There’s one for rice dishes, which tends to be more fragrant and is sprinkled on the rice just before serving, another for khoreshts, which would usually include limu amani and zaafaran and another for pickles which would consist of spicy and sour flavours. The first five on the list are the usual spices used but if you want a spicier flavour add black pepper and cloves. Anything goes really ! For an Advieh basic recipe use equal parts of the following, try using one teaspoon to start with.
- Cardamom seeds
- Coriander seeds
- Dried rose petals
- Star of Anise
- Limu amani
- Black pepper
- sesame seeds
Simply take your spices of choice, grind with a pestle and mortar and store in an airtight container in a cool dark cupboard.