Khoresht-e Bademjan (Persian Eggplant Stew)
This khoresht-e bademjan is a true journey to the heart of Persia. Imagine a creamy tomato sauce perfumed with turmeric, enveloping melting lamb pieces and confit eggplants. Each bite is an explosion of sweetness and deep flavors, typical of Persian stews made with love for dinner. I recommend enjoying it with saffron-scented rice for a perfect pairing. It's a comforting dish that fills the house with aroma and brings family and friends together around a generous table.
- Temps: 110 min
- Portions: 4
Source: bantajcuisine.com
Importer dans mon livre de recettes
Ingrédients
- large eggplants
- large onions
- lamb fillet
- ripe tomatoes
- tomato paste
- turmeric
- to taste salt and pepper
- olive oil
- water
- a few sprigs fresh mint