Khoresht Bademjoumn Best Dishes

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Khoresht Bademjoumn

"Disclaimer: I am now not Persian. This recipe my mom discovered from Fatima in Tehran when we lived there in 1973. I grew up ingesting this dish and learned it at my mom's elbow. It become also a enterprise dish and plenty of people claiming to hate eggplant loved this dish."

Ingredients :

2 cups basmati rice
1 pound eggplant, sliced into 1-inch rounds
1 pound pork stew meat
four cups water
1 teaspoon floor cinnamon
half of teaspoon floor turmeric
2 tablespoons olive oil
1 big onion, chopped
1 (12 ounce) can diced tomatoes
1 (12 ounce) can tomato sauce
1 teaspoon salt as needed
1/four cup butter
1 tablespoon water

Instructions :

Prep : 20M	Cook : 6M	Ready in : 2H30M

Rinse rice in a sieve till water runs clean. Pour right into a bowl, cowl with water. Leave to soak for 1 hour or overnight.
Toss eggplant with salt in a separate bowl; permit set for 1 hour. Rinse salt from eggplant in a colander; reduce into 1-inch cubes.
Toss stew meat with cinnamon and turmeric in a separate bowl.
Heat oil in a large skillet over medium-high warmth. Add stew meat and cook dinner till browned on all facets, about 5 minutes. Remove from pan; set apart. Add eggplant, onion, and diced tomatoes to the skillet; cook dinner and stir till onion is translucent, approximately 7 mins. Return stew meat to the pan; add tomato sauce. Cover skillet and lower warmness to medium-low; cook till meat is gentle and sauce has thickened, about 40 mins.
While the red meat is cooking, put together the rice. Bring 4 cups water to a speedy boil in a saucepan; drain rice. Add rice and 1 teaspoon salt to saucepan; boil until in part cooked, about 11 minutes. Drain rice in sieve; return saucepan to medium warmth. Melt 2 tablespoons butter and 1 tablespoon water together in the saucepan. Spoon rice lower back into saucepan a spoonful at a time. Dot closing butter on pinnacle of the rice, cowl tightly and decrease warmness to medium-low; cook dinner for half-hour.
Remove each the rice and the eggplant combination from warmth and permit stand for 10 minutes. Before serving, carefully place a serving dish on top of the saucepan and invert rice onto serving dish. Transfer stew into a serving bowl and serve with rice.

Notes :

The rice is cooked Chelo-fashion; generating a crispy coating of rice known as tahdig. This is intentional and a prized object on the Persian desk. Gaining ability with this method will allow the rice to turn onto a plate as if a cake and makes a lovable presentation.
Salting the eggplant removes moisture and bitterness from the fruit, enhancing the taste and texture.
Dry the eggplant and the pork by way of blotting with a smooth kitchen towel or paper towel make certain you're drying the eggplant first. I opt for the kitchen towel to the paper towel as a way to not come to be with paper in the dish.
To achieve a good cover at the rice, some chefs will wrap the lid in a kitchen towel.

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