Persian eggplant stew with chicken

Eggplant ( aubergine) stew is a traditional and classic Persian dish. Eggplant is called bademjan in Farsi and stew is called khoresht.  So if you are eggplant lover , this stew is perfect for you. I love this dish. I can have this stew once a week without any complaining.

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Eggplant stew can be made with chicken, lamb or beef. All are equally good in this dish.

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Ingredients
2 eggplants
2 onions cut into lengthwise and fry
2 cloves of garlic
2 chicken breast or legs (but you can choose beef or lamb meat)
1-2 medium size tomatoes cut into half
Salt-red chili powder to taste
1 Tbsp saffron water (if not available use turmeric)
1 tbsp lemon or lime juice
Vegetable oil

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Preparation
Peel skin off egg plant. 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. Before frying the eggplants wrap the eggplants in a kitchen towel and pressing which removes all salty water.

 


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.
Fry a the eggplants until both sides are nicely golden. Fry other chopped onion. Then fry the cooked chicken breasts for 3-4 minutes.  Now in a pot with fried chicken, add eggplants, fried onions,  tomatoes, spices, 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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