How to Prepare Yummy Persian Eggplants Stew with Chicken

Persian Eggplants Stew with Chicken. Persian Eggplant Stew or Khoresh Bademjan is a very popular Parsi cuisine recipe. This stew is made with main ingredients being eggplant, tomatoes and spices. Arrange the partially cooked eggplants on top of the stew and gently press them down to submerge them into the stew.

Combine the eggplant and tomato puree with the chicken mixture. When it comes to Persian food, my recent favorite recipe of Mitra's is her irresistible Eggplant Khoresht, a traditional Persian stew made with eggplant, tomato, onion, and a choice of meats including chicken, beef, or lamb. "Khoresh" or, as some spell it, "Khoresht," is a Persian word meaning "stew dish." Khoresh, (sometimes spelled khoresht) or stew, is a mainstay of Persian cuisine. While khoresh bademjan, or eggplant stew, often includes meat, it's a recipe well suited to vegetarian adaptations. You can cook Persian Eggplants Stew with Chicken using 9 ingredients and 18 steps. Here is how you cook that.

Ingredients of Persian Eggplants Stew with Chicken

1. It's 2 of eggplants.
2. Prepare 2 of onions cut into lengthwise and fry.
3. Prepare 2 cloves of garlic.
4. You need 2 of chicken breast or legs (but you can choose beef or lamb meat as well).
5. It's 1-2 of medium size tomatoes cut into half.
6. You need to taste of Salt-red chilli powder.
7. It's 1 Tbsp of saffron water (if not available use turmeric).
8. Prepare 1 tbsp of lemon or lime juice.
9. You need of Vegetable oil.

This vegan version makes a delicious main dish served over plain steamed rice or crusty tahdig. Try this easy stew made with chicken, eggplants, tomatoes and onions, and flavored with lemon juice, cinnamon and saffron. Serve this chicken eggplant stew with rice or bread. The great thing about this eggplant stew is, you can make it ahead of time and the next day it tastes even better!

Persian Eggplants Stew with Chicken instructions

1. Peel skin off egg plants. Cut into lengthwise or circle shapes. Put some salt on cut eggplants to excess moisture and the bitterness. By this way, eggplants will fry faster and would not soak too much oil..
2. Before frying the eggplants wrap the eggplants in a kitchen towel and pressing which removes all salty water..
3. Fry the eggplants until both sides are nicely golden..
4. Fry other chopped onion. Then fry the cooked chicken breasts for 3-4 minutes...
5. In a pot with water, add one of chopped onion, garlic and chicken. Leave it to cook. if there is leftover chicken juice add it to the stew afterwards..
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7. Now in a pot with fried chicken, add eggplants, fried onions, spices,tomatoes, saffron water, lemon juice. Add leftover chicken juice and cook for 20 minutes over a low heat. Once your delicious eggplant stew is ready, serve it with rice or flat bread. Enjoy it.
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15. Here i have made eggplant stew with beef..
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Method Carefully arrange the browned eggplants and tomatoes atop the stew and then sprinkle on the young grapes. Allow the stew to come to a boil, then reduce heat to simmer, uncovered, until meat is. Then add the baked aubergines into the dish making sure they are covered in the sauce. Serve with saffron rice and flatbread. This is a very easy and quick chicken version of that fragrant, comforting stew.