10 July 2011

Modern Persian eggplant stew(Khoresh bademjan)


Eggplant stew(Khoresh bademjan written and Khoresh bademjoon spoken) is one of all time favorites of Persian cuisine. The stew is made with eggplant, beef or lamb pieces, split peas and unripe grape or juice of that; also called verjus. Verjus is an extremely acidic product with a unique tangy flavor. Verjus could definitely be found online if it is not available in your favorite store and  is a great alternative to vinegar and other acidic ingredients.





Ingredients:
For the red(Sweet) part:
1 pound braising beef such as short ribs or chuck
Flour, salt and pepper to dredge
2 cups of brown beef stock
3 large shallots
1 TBSP dark brown sugar
Salt and pepper and verjus to season
1 eggplant, divided (half cut into medallions, and the left half
finely chopped)
1 big ripe tomato
1 TBSP tomato paste
1/2 cup water

For the yellow(sour) part:
½ cup split peas
1 cup chicken stock
1 TBSP saffron solution
2 TBSP verjus


I love braised short ribs!
I dredged my ribs with flour and seasoned with salt and pepper
I used my crock pot to braise the ribs. I added the stock as sell as browned rib

Using the same pan, I added finely chopped shallot. seasoned with salt, pepper, sugar and a few drops of verjus 

Yes a few drops of verjus to season! When onion was translucent, I added the finely chopped half of eggplant 

when eggplant pieces were soft, I added them to the braising crock pot

same pan, I browned some tomato paste and added the diced tomato. Then added the water and heated up until  combined

I added the tomato mixture to the braising crock pot

And a piece of parchment paper on top
I braised the ribs over night and with lowest crock pot temperature option

I strained the braising liquid into a sauce pan

Then reduced to achieve a ju-like consistency. 
I toasted split peas and seasoned with salt and pepper

And cooked in water until tender 

I seasoned medallions with salt. this will extract the bitter liquid out of the flesh.  

After 15 minutes, I pan fried the medallions until tender.

Then dried on a piece of paper towel

I added medallions, chicken stock, cooked lentils verjus and saffron to a sauce pan and  cooked  over medium heat until liquid was reduced to half 

And this concludes the yellow part!
I just assembled the dish using the red and yellow parts:

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