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My cookbook: "Tehran to New York"

On the Norouz day of 2020 spring, I finally published my book. The manuscript is titled: "Tehran to New York: A culinary bridge between Persian and Western cultures" and aims at presenting a unique blend of classic and contemporary Persian recipes, as well as samples of Western-style cuisine, offered in a Persian context. It is important to build bridges between cultures, and not walls. This book aims at constructing a bridge between the Persian and Western cultures. The book may be ordered here:
https://www.amazon.com/Tehran-New-York-culinary-cultures-ebook/dp/B0861H47GS/ref=sr_1_1?dchild=1&keywords=tehran+to+new+york&qid=1584810930&sr=8-1

Persian style eggplant and mushroom stew (vegan)

Here is an excellent vegan stew which does not feel as such. A hearty stew of eggplants, mushroom, and potatoes. a vegan dish which can easily find its way to the menus of non-vegan individuals. 

Ingredients:
1 large Italian eggplant, finely cubed
1 large yellow onion, finely chopped
½ TSP curry powder
½ TSP Garam Masala
¼ TSP turmeric
2 TBSP ground dried Persian lime 
1 large russet potato, finely cubed
8.81 Oz (~250 gr) white mushrooms
1 cup tomato puree














In a pan caramelize the onions. In another pan, sauté the eggplant on medium heat; high heat will result in the eggplants, soaking the oil and demanding for more. To the lightly caramelized onions, add all the spices, diced potatoes and sauté for a couple of minutes and then add the lime powder. When eggplant cubes are tender, increase the heat and add the mushrooms. 
Mix the contents of both pans and add the tomato puree. Cook on medium until the potatoes are tender and the stew is very thick.
Typically served with rice.

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