Posted in Jam

Aubergine jam مربای بادمجان

One of the tastiest jams in the world. This jam is popular in Iran and Middle East countries. My mother used to make this beautiful jam and maybe you say aubergine jam??!!!!! BUT you have to try and then tell me your idea.

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It’s just awesome jam; with simple ingredients you can have such a gorgeous aubergine jam with cinnamon taste. It is pretty easy to make.

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Ingredients
500g eggplant
2 cups sugar
2 cups water
2tbsp fresh lemon juice
1tsp cinnamon
1/2tsp cardamom powder

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Preparation
Peel eggplants off. Dice them into small cubes or lengthwise.
Place them in a pot and cover with water. Let it boil for 10 minutes, it will cause all bitterness of eggplants comes out. After ten minutes, drain the water.


Dissolve the sugar in 2 cups of water. Add lemon juice. Boil it for 10 minutes.
Add eggplants and spices to the syrup and simmer on medium heat for 30 minutes.
It’s ready. You have to taste this jam, it is very yummy.

مربای بادمجان
یکی از خوشمزه ترین مرباها با طعمی متفاوت هست که در ایران و کشورهای خاورمیانه طرفدار داره. این مربای ترد- زیبا-شیشه ای و بسیار خوشمزه با طعم دارچین و هل رو تا نچشید باورتون نمیشه چقدر عالیه. با مواد خیلی کم و بسیار سریع و آسان تهیه میشه.

مواد لازم

پانصد گرم بادمجان

دو پیمانه شکر

دو پیمانه آب

دو ق غ آب لیمو ترش

یک ق چ پودر دارچین

نصف ق چ پودر هل

 

طرز تهیه
پوست بادمجان ها رو گرفته و به صورت مربع های کوچک یا طولی خرد کنید.
بادمجانها را داخل قابلمه ریخته و آب به میزانی که تا روی بادمجانها را بپوشاند بریزید. بگذارید برای 10 دقیقه بجوشد تا تلخی احتمالی در بادمجانها خارج شود. بادمجانها را داخل آبکش ریخته و آب جوش را دور بریزید..
شکر را در دو پیمانه آب حل کنید. آب لیمو- ادویه ها و بادمجان ها را به آن اضافه کنید و بگذارید برای30 دقیقه با حرارت ملایم بپزد.
نوش جان

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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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