Horesh Bademjan, a Persian eggplant stew, is served with basmati rice. It can be prepared using a variety of meats, but most often beef or lamb is used. The most common variations of this meal include eggplant, onions, and tomatoes, although okra also makes an occasional appearance. is derived from
This stew is a family favorite and Tala Voosoghi makes it often. Earlier this month, amid rows of overripe tomatoes and large eggplants, she zipped through the kitchen to gather her ingredients. I took out a gold mortar and a pestle, a saffron grinder.
The can of saffron was difficult to open, but when the lid was removed, it smelled of fragrant spices. A faint floral scent permeated the air. Saffron, which comes from crocus flowers, is the most expensive spice in the world, partly because it is so difficult to harvest. In fact, Bousogi said, “It weighs more than gold.”
Bousogi and I continued our conversation about the many spices used in their family’s favorite meals. It contains.
“They’re in every Persian dish,” Bousogi said. “You wouldn’t find Persian food without them.”
Turmeric’s golden color and earthy aroma make it a popular ingredient in Persian cuisine. Using spices in stews tends to take away the meat’s animal flavor. Because of the health benefits it offers, Bousogi incorporates this spice into her cooking whenever possible.
Cooking has always been a passion at Bousogi. She learned to cook by watching her parents, but she sought out this activity herself as an adult.In 2009, she created her food blog called The Hungry Nomad. She shares her recipes and restaurant reviews locally and whenever she travels.
Boosogi, an attorney and business owner in Lafayette (Tara Immigration Law), left Vancouver, Canada for Louisiana seven years ago when her husband moved for work. She brought all her favorite recipe books.
Flipping through popular Persian cookbooks, Bousogi searched for recipes. She uses the traditional version but incorporates elements to her taste and her family, such as garlic.
“It’s not in the recipe, but I put garlic in everything,” she said.
Bousogi started cooking with onions, garlic, spices and beef in a medium sized pot. The layer of papery skin on the garlic bulb wrinkled when she pulled out two cloves and added a whole one. increase.
She added most of the spices at the beginning, but never salt.
While the beef sauce was boiling, Vusogi peeled and sliced the eggplant and sprinkled with salt. The bitter juice of the eggplant is excreted in the process of sweating. This takes about 1 hour. At this point, she rinses the eggplant and pats the slices dry using a paper her towel or a clean towel. After that, it will be ready for cooking. Eggplant absorbs a lot of oil when frying, so it is recommended to cook them separately. For a healthier alternative, Voosoghi grills eggplant.
During eggplant season, Khoresh Bademjan is the go-to recipe. Tomatoes and eggplants thrive in the warm, humid summers of Louisiana. And Busogi grows a lot of herbs and vegetables for use in his backyard.
“My mother-in-law uses fried okra in her cooking,” she said.
After the eggplant and meat sauce was almost done, she prepared basmati rice and infused it with saffron. Next, add a tablespoon of fine saffron to a glass of water to form a mixture. She mixed a cup of rice with saffron-infused water to get her favorite shade. Then add that mixture to the cooked rice to create a beautiful bright yellow mound. Each grain of rice is perfectly cooked.
As soon as I tasted the dish, I felt the comfort of food. I had a flashback of eating rice and gravy as a kid. I don’t know what it tastes like, but I know how it feels. Combining the stew with basmati rice felt like a place I’d been to before, but something completely new.
When I folded the Horesh Bademjan and rice, the plate changed color and yellow spots appeared between the eggplant and the tomato. Eggplant was sweet without bitterness. The combination of smooth and flavorful textures swallowed my senses.
Bousogi calls this dish “Persian soul food”. It takes time, but the result is a delicious comfort meal. Ideal for a relaxing Sunday afternoon gathering with friends and family.
Horesh Bademjan (Eggplant stew Persian)
It can be used by 6 to 8 people. The recipe is by Tara Bousogi.
1 cup diced white onion
olive oil as needed
2 cloves of garlic
1 ½ pounds of beef or lamb stew (diced)
1 tablespoon turmeric powder
1/2 teaspoon black pepper
3-4 tablespoons tomato paste
3 cups of water
6-8 medium eggplants or 3-4 large eggplants (peeled)
3-4 tablespoons lime juice
1 teaspoon kosher salt
1/8 teaspoon saffron powder
4 medium tomatoes
1. Dice the onion. Add olive oil and fry until translucent.
2. Add the diced beef or lamb and garlic to the onion for 1-2 minutes.
3. Add turmeric and coarsely ground black pepper and stir together.
4. When the meat is browned, fry the tomato paste and beef for 3-4 minutes.
5. Add water to the medium pot. Bring to a boil, then reduce heat to medium and simmer for 1 to 1.5 hours until meat is tender.
6. Meanwhile, return to eggplant. Peel the eggplant and cut in half lengthwise or 1/4 inch for large eggplants. Add salt and leave for 1 hour. This removes the bitterness and prevents the eggplant from absorbing too much oil when fried.
7. Rinse the eggplants with water and pat dry with paper towels or a clean cloth.
8. Add 1/4 cup of oil and tomato paste to another frying pan and stir-fry the eggplant. Then put it on a napkin to remove excess oil.
9. Eggplants are healthier if you bake them instead of frying them.
10. While the eggplant is grilling, cut the last tomato into thick slices.
11. After the meat has been cooked for an hour, salt the pan and add lime juice and a pinch of saffron to season the stew well.
12. When the eggplant is done, fry the tomatoes with the remaining oil. It takes about 30 seconds on each side.
13. When the meat becomes soft, add the eggplant and tomatoes and simmer for another 10 minutes. Top with eggplant to let the flavors of the stew seep into the vegetables. Then add the sliced tomatoes. Be careful not to overstir the stew. I want the stew to settle.
It can be used by 6 to 8 people. The recipe is by Tara Bousogi.
3 cups basmati rice
6 cups of water
2 teaspoons salt
1 tablespoon olive oil
1. Place the rice in a fine-mesh colander. Chill over rice and move for 1-2 minutes to release excess starch.
2. Put rice, water, salt and oil in a medium pot and bring to a boil.
3. Cover the pot and simmer over medium to high heat for 15-20 minutes until the water is gone and the rice is soft.
4. Remove pot from heat, cover and let stand for 5 minutes.
5. Loosen the rice with a fork and mix it with the saffron mixture.