Recipe: Yummy Persian Eggplants Stew with Chicken

Persian Eggplants Stew with Chicken. This Chicken Stew with Walnut and Pomegranate Sauce recipe is a classic preparation in Persian cooking, going by the name "Fesenjan". Chicken pieces are first browned and then slowly cooked in a sauce with ground toasted walnuts and pomegranate molasses. You might not normally think to make.

Khoresh kadoo, or Persian zucchini stew, is a delicious summer stew made with fresh zucchini and tomatoes. Sprinkle some salt and pepper on both sides of the chicken thighs, sear them in the pan until Interesting idea, I am sure it could work. Her recipe is a perfect base and the eggplants. 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. Prepare 2 of eggplants.
2. It's 2 of onions cut into lengthwise and fry.
3. Prepare 2 cloves of garlic.
4. It's 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. You need 1 tbsp of lemon or lime juice.
9. It's of Vegetable oil.

There are plenty of eggplant dishes and side dishes in Persian cuisine such as Eggplant Dip (Kashke Bademjan) or Stuffed Eggplant, but one of the most popular one in Iran is Khoresh Bademjan or eggplant stew. This stew is made with fried eggplants and beef meatballs in a tomato based sauce. The khoresht, or stew, is at the core of the Persian kitchen. There is a myriad of versions and interpretations of each khoresht, with recipes passed on through oral tradition.

Persian Eggplants Stew with Chicken step by step

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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Milk Herbivoracious' Persian-Italian Eggplant Stew Crockpot Chickpea Stew with Balsamic. Cut off the ends of the eggplant, than chop into ??" cubes. I salted an eggplant once just for fun, but with fresh eggplant just don't find it necessary! If the stew looks very soupy, let the liquid bubble away for a few more minutes. Stir in the tomatoes, onion, and eggplant and bring to a boil.