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Mouthwatering Meat & Eggplant Stew (Geymeh Bademjan)
Mouthwatering Meat & Eggplant Stew (Geymeh Bademjan)
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Meat & eggplant Stew (Geymeh Bademjan) is a famous traditional Persian dish. Many people love this dish, specially those of which love eggplant. In this video I have prepared this yummy dish so everybody in anywhere in the world could prepare it easily and enjoy it.
Yum
Servings Prep Time
4 10 min
Cook Time
2 hrs
Servings Prep Time
4 10 min
Cook Time
2 hrs
Mouthwatering Meat & Eggplant Stew (Geymeh Bademjan)
Mouthwatering Meat & Eggplant Stew (Geymeh Bademjan)
Print Recipe
Add to Meal Plan:
This recipe has been added to your Meal Plan
Meat & eggplant Stew (Geymeh Bademjan) is a famous traditional Persian dish. Many people love this dish, specially those of which love eggplant. In this video I have prepared this yummy dish so everybody in anywhere in the world could prepare it easily and enjoy it.
Yum
Servings Prep Time
4 10 min
Cook Time
2 hrs
Servings Prep Time
4 10 min
Cook Time
2 hrs
Ingredients
  • 750 grams Red Meatany red meat & any part you like
  • 2 pcs Chopped Onion
  • 1 cup Washed Split Peas
  • 2 pcs Tomatoes, Halved
  • 5 pcs Medium Size Eggplant
  • 3 tbsp Tomato Paste
  • 1 tbsp Turmerice Powder
  • 1 tbsp Black Pepper Powder
  • 2 tbsp Saffron
  • Salt as needed
Servings:
Units:
Instructions
  1. Peel off the eggplants, halve them or slice them in 4 as you wish;
    Peel off the eggplants, halve them or slice them in 4 as you wish;
  2. Pour half a cup of oil in frying pan under the high heat and start frying the eggplants, Pls note only to fry both side and do not let it cook so check it to prevent burning.
    Pour half a cup of oil in frying pan under the high heat and start frying the eggplants, Pls note only to fry both side and do not let it cook so check it to prevent burning.
  3. Once fried set them aside.
    Once fried set them aside.
  4. Next fry one of the onions in the same frying pan until golden brown.
    Next fry one of the onions in the same frying pan until golden brown.
  5. And set the onions aside.
    And set the onions aside.
  6. Then pour the split peas into a saucepan, add 2 cups of water and let it cook under the medium heat;
    Then pour the split peas into a saucepan, add 2 cups of water and let it cook under the medium heat;
  7. Once cooked set it aside.
    Once cooked set it aside.
  8. In a cooking pot pour 3 to 5 tbsp oil and add the other onion and start frying until soft.
    In a cooking pot pour 3 to 5 tbsp oil and add the other onion and start frying until soft.
  9. Then add the meat and continue fry with onions until both sides brown.
    Then add the meat and continue fry with onions until both sides brown.
  10. Add the turmeric & black pepper powder.
    Add the turmeric & black pepper powder.
  11. Fry until all the spices mixes well with meat;
    Fry until all the spices mixes well with meat;
  12. After 2 to 3 minutes add 5 to 6 cups of boiling water to the meat and cover, bring the heat to low and let the meat cook completely.
    After 2 to 3 minutes add 5 to 6 cups of boiling water to the meat and cover, bring the heat to low and let the meat cook completely.
  13. Separately add 2 tbsp oil in a small frying pan and add the tomato paste and frying for 3 to 4 minutes,
    Separately add 2 tbsp oil in a small frying pan and add the tomato paste and frying for 3 to 4 minutes,
  14. Add 1 cup of boiling water and mix well with the paste and remove from the heat and set aside.
    Add 1 cup of boiling water and mix well with the paste and remove from the heat and set aside.
  15. Once the meat is all cooked, add the tomato paste,
    Once the meat is all cooked, add the tomato paste,
  16. Add the cooked split peas and mix slowly and gently,
    Add the cooked split peas and mix slowly and gently,
  17. Do not mix it like a soup otherwise the stew will be ruined.
    Do not mix it like a soup otherwise the stew will be ruined.
  18. Add the tomatoes in a corner of the pot,
    Add the tomatoes in a corner of the pot,
  19. Add the salt and mix gently with the stew.
    Add the salt and mix gently with the stew.
  20. Add the eggplants to the other corner of the pot
    Add the eggplants to the other corner of the pot
  21. Pour the Saffron and mix gently;
    Pour the Saffron and mix gently;
  22. Add the fried onions over the stew. cover it and let it cooked under low heat for 15 minutes for glaze.
    Add the fried onions over the stew. cover it and let it cooked under low heat for 15 minutes for glaze.
  23. Remove the stew after 15 minutes from the heat. Add the lemon juice and mix gently. Add it to the serving plate and enjoy it with white or brown rice.
    Remove the stew after 15 minutes from the heat. Add the lemon juice and mix gently. Add it to the serving plate and enjoy it with white or brown rice.
Recipe Notes

To see the best methods of preparation & storing Saffron click the below link:

http://butterbreadandstews.com/recipe/preparing-storing-saffron/

 

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