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Aab-Goosht-E Baadenjaan

Persian/Iranian Dinner

Ready In:
2hrs 15mins
Serves:
Units:

ingredients

directions

  • Peel and thinly slice onions. Fry in oil until slightly golden.
  • Wash split peas and fry slightly with onions.
  • Cut meat into small pieces, add to onions and split peas, and fry over medium heat until colour changes.
  • Add salt, black pepper, and turmeric.
  • Follow with six glasses of hot water and cook over low heat for about 30 minutes.
  • The pot should be covered with a tight lid so that little steam escapes during cooking.
  • Peel eggplants and cut perpendicular to their major axis to a thickness of 1 cm.
  • Add a bit of salt and fry in oil over medium heat on both sides until colour changes.
  • Wash and peel potatoes.
  • Add eggplants, potatoes, and tomato paste.
  • Cook over low heat with the pot again tightly covered for another 30 minutes. If necessary, add more hot water during cooking.
  • When cooked, pour the juice into another container. With the back of a fork or spoon, fully crush the ingredients and mix well.
  • Serve both the ingredients and the juice separately with Iranian, middle-eastern, or pita bread.
  • Rice is not served with aab-goosht.
  • When eating, cut bread into small pieces and briefly soak in the juice or form morsels by wrapping a small piece of bread around some of the food.
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RECIPE MADE WITH LOVE BY

@daan6822
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@daan6822
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"Persian/Iranian Dinner"
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  1. Scots LassCairo
    this aubergine stew was delicious and easy to make. It's a well balanced dish and is very high in proteins. We enjoy Iranian or Persian food so much, and although not usual, I served this with a plain Basmati rice dish that we make frequently at home. Thank you so much for this gem, Chef#397624. I hope to enjoy many of your recipes!
    Reply
  2. littlemafia
    My sister- in -law served this dish.That's when I discovered how great taste the fried eggplants!
    Reply
  3. daan6822
    Persian/Iranian Dinner
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