Posted in Rice

Eggplant rice (Bademjan polow)

This beautiful and aromatic meal is popular in Qazvin, one of Iranian cities. It is rich, colourful, tender and tasty.

Ingredients
300 g rice
2 eggplants, peeled and chopped into small pieces
2 cloves of garlic peeled off papery skin and slice it
1 onion, peel and chop into small pieces
4 medium tomatoes, chop into cubes
3 tbsp. Tomato paste
1 tbsp. of mixed spices ( includes: cinnamon, rose petals, turmeric, black pepper, nutmeg, ginger, cardamom, cumin and clove powder ), In Farsi this mixed spices is called ‘ Adveyeh poloei’ OR spices for rice.
Salt and olive oil

Preparation
Wash the rice and soak it in a salty water for an hour before cooking
Heat the oil in a pan, add chopped eggplants and fry until they are soft. Set aside.
In another pan, add chopped onion and garlic. Stir for 10 minutes. Add, all spices, and salt to sautéed onion and garlic. Continue frying for 1 minute. Then, add ground beef. Allow to fry until meat turns into brown.
Then, add chopped tomatoes, tomato paste and fried eggplants to rest of ingredients in the pan. Mix all together and let it to cook for about 5 minutes. Set aside.
Bring to boil water in a pot, drain salty water of rice and add it to the boiled water. Let it to cook for 10 minutes over medium heat. Then, drain boiled rice in a colander, and rinse the rice with cold tap water.
Transfer 2 ladders of rice to the pot, top it with a good layer of eggplant mixture, then top it other layer of rice and other layer of eggplant….
Cover the pot with a lid and cook until rice well cooked ( 20-30 minutes).
Serve it this aromatic and gorgeous rice with salad.

 

بادمجان  پلو
این غذای فوق العاده خوشمزه از پلوهای پرطرفدار در قزوین خودمون هست. بسیار خوش عطر و لذید می باشد. در یونان و ترکیه هم این نوع پلو تهیه میشود.

مواد لازم

سیصد گرم برنج

دو عدد بادمجان پوست گرفته و خرد شده

دو حبه سیر پوست گرفته و ورقه ورقه شده

یک عدد پیاز خرد شده

چهار عدد گوجه فرنگی خرد شد
سه ق غ رب گوجه فرنگی

یک ق غ ادویه ی پلویی شامل پودر گل سرخ – زنجبیل – فلفل- زردچوبه- هل – زیره- میخک- دارچین

روغن زیتون

نمک یه میزان لازم

طرزتهیه
برنج را یکساعت قبل از پخت در آب نمک قرار دهید.
بادمجان ها را در تابه کمی تفت دهید. پیاز و سیر خرد شده را نیز دریک تابه ی دیگر تفت دهید تا نرم شوند. سپس ادویه ها را به پیاز اضافه کنید و 1 دقیقه تفت داده و سپس گوشت چرخ کرده را اضافه کنید و گوشت را تا قهو ه ای شدن بپزید.
سپس گوجه های خردشده- رب گوجه فرنگی و بادمجانهای سرخ شده را به مواد بالا افزدوه و خوب همه را با هم مخلوط کنید و بگذارید 5 دقیقه روی حرارت مانده سپس تابه را از روی گاز بردارید.
برنج را آبکش کنید. در کف قابلمه طبق معمول کمی روغن بریزید و ته دیگ مورد علاقه را قرار دهید. سپس 2 ملاقه از برنج آبکش را در قابلمه ریخته و روی آن یک لایه ی ضخیم از مخلوط بادمجان بریزید. و دوباره تکرار نمایید.
برنج را دم کنید ( 30-20 دقیقه) و با سالاد و ترشی این پلو خوشمزه را میل نمایید.
نوش جان

 

Author:

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am an archaeologist, photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

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