Now if you have ever been invited to a Mehmúní (A social gathering of Persian people with the sole purpose of eating and merriment), you may have come across the delectable and delicious Persian Eggplant stew (Khoreshte Bádemján) or colloquially known as Bádemjún as my mámán ján would say. It has a unique blend of flavours that always makes you go back for more!
Try out this incredible recipe from Persian chef Persian Mama. Check out all her Persian recipes! Click link for full details :)
Serves 5-6
Author: Homa
Recipe type: Khoresh and Rice
Cuisine: Persian
INGREDIENTS
- 1 pound cross rib roast or any similar beef, cubed
- ½ large onion, leave whole
- 1 tsp turmeric powder
- ½ tsp ground black pepper
- 3 cups water
- 1 large onion sliced thin and fried to golden brown in 3 TBSP vegetable oil (4 ounces fried onions)
- 3 TBSP tomato paste
- 7-10 medium Indian eggplants, peeled and baked (follow instructions for Baked Eggplant) or 5-6 medium Italian eggplants
- 1 cup frozen sour grapes (Do not thaw). May substitute with fresh or pickled sour grapes (drained), 4 crushed limoo amani (dried Persian lime), or 3-4 TBSP fresh lemon juice or sour grape juice.
- 1 tsp kosher salt
- ⅛ tsp saffron powder (optional)
For the first time, Persian and non-Persian parents can teach their children Persian using the familiar phonetics of the English alphabet (finglisi). To cater to the next generation of multi-lingual and multi-national families, the series are available in printed book and e-Book form with interactive audio pronunciation and inviting, colourful images.
Englisi Farsi Bilingual Book Series
