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This chicken, aubergine and courgette stew recipe is one of my favourites. I hated aubergines when I was a child and refused to touch any dish with Stews (khoresht/khoresh/ghalyeh) are the equivalent of curries in Persian cuisine. They are usually made with lamb, beef, chicken, prawns or fish and.

Persian Eggplants Stew with Chicken cuisine is really a dish that’s classified as an easy task to make. through the use of components that exist around you effortlessly, you may make it in simple actions. You may make it for family or friends events, and it could be provided at many established incidents possibly. I am certain you will see lots of people who just like the Persian Eggplants Stew with Chicken dishes that you just make.

Alright, don’t linger, let’s practice this persian eggplants stew with chicken menu with 9 components which are absolutely easy to receive, and we have to process them at the very least through 18 ways. You should expend a while on this, so the resulting food could be perfect.

Composition - Persian Eggplants Stew with Chicken:

1. Need 2 for eggplants
2. You need 2 - onions cut into lengthwise and fry
3. Make ready 2 cloves for garlic
4. Get 2 - chicken breast or legs (but you can choose beef or lamb meat as well)
5. Give 1-2 - medium size tomatoes cut into half
6. Make ready to taste - Salt-red chilli powder
7. Make ready 1 Tbsp - saffron water (if not available use turmeric)
8. Give 1 tbsp for lemon or lime juice
9. Get for Vegetable oil

Her recipe is a perfect base and the eggplants. Slice eggplants in half lengthwise, then into quarters. Cut each piece in half, and set aside. Home » Recipes » Persian » Gondi (Persian Chickpea Dumpling Stew with Chicken).

Persian Eggplants Stew with Chicken start cooking:

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.
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
15. Here i have made eggplant stew with beef.
17. Ingredients
18. Ingredients

A Persian-Jewish Shabbat hors d'oeuvres that I love to enjoy as a hearty meal. With dumplings made from ground chicken and chickpea flour, this recipe from my mother holds a sweet spot in my heart. Eggplant stew is an Iranian classic stew (Khoresh Bademjan) made with: eggplants, tomatoes, meat and onion. You need to have loads of patience. Khoresh-e Gheymeh Bademjan is a tasty Persian lamb stew with aubergines/eggplants, and yellow split peas - It's very popular with Non-Iranian friends!

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