Name: Khoresht Bademjoumn recipe
Ingredients: 2 cups basmati rice;1 pound eggplant, sliced into 1-inch rounds;1 pound beef stew meat;4 cups water;1 teaspoon ground cinnamon;½ teaspoon ground turmeric;2 tablespoons olive oil;1 large onion, chopped;1 (12 ounce) can diced tomatoes;1 (12 ounce) can tomato sauce;1 teaspoon salt as needed;¼ cup butter;1 tablespoon water

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Ingredients

2 cups basmati rice 1 pound eggplant, sliced into 1-inch rounds 1 pound beef stew meat 4 cups water 1 teaspoon ground cinnamon ½ teaspoon ground turmeric 2 tablespoons olive oil 1 large onion, chopped 1 (12 ounce) can diced tomatoes 1 (12 ounce) can tomato sauce 1 teaspoon salt as needed ¼ cup butter 1 tablespoon water

Nutrition Info

527.4 calories carbohydrate: 61 g cholesterol: 62 mg fat: 23.4 g fiber: 4.9 g protein: 19.4 g saturatedFat: 9.8 g servingSize: - sodium: 865.1 mg sugar: 6.7 g transFat: : - unsaturatedFat: : -

Directions

Rinse rice in a sieve until water runs clear. Pour into a bowl, cover with water. Leave to soak for 1 hour or overnight.
Toss eggplant with salt in a separate bowl, let set for 1 hour. Rinse salt from eggplant in a colander, cut into 1-inch cubes.
Toss stew meat with cinnamon and turmeric in a separate bowl.
Heat oil in a large skillet over medium-high heat. Add stew meat and cook until browned on all sides, about 5 minutes. Remove from pan, set aside. Add eggplant, onion, and diced tomatoes to the skillet, cook and stir until onion is translucent, about 7 minutes. Return stew meat to the pan, add tomato sauce. Cover skillet and lower heat to medium-low, cook until meat is tender and sauce has thickened, about 40 minutes.
While the beef is cooking, prepare the rice. Bring 4 cups water to a rapid boil in a saucepan, drain rice. Add rice and 1 teaspoon salt to saucepan, boil until partially cooked, about 11 minutes. Drain rice in sieve, return saucepan to medium heat. Melt 2 tablespoons butter and 1 tablespoon water together in the saucepan. Spoon rice back into saucepan a spoonful at a time. Dot remaining butter on top of the rice, cover tightly and lower heat to medium-low, cook for 30 minutes.
Remove both the rice and the eggplant mixture from heat and let 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.

Recipe Yield

6 servings

Recipe Note

Disclaimer: I am not Persian. This recipe my mother learned from Fatima in Tehran when we lived there in 1973. I grew up eating this dish and learned it at my mother's elbow. It was also a company dish and many people claiming to hate eggplant enjoyed this dish.

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