Aab-Goosht-E Baadenjaan

Recipe by daan6822
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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