Apologies for the fact that I’ve been a touch lax with the blogging this weekend – I’ve been in major bridesmaid mode – but I’ll be returning in full force on Monday (thank you, AirTran wireless!). Tomorrow is the wedding, so in honor of Parisa’s big day, here are a couple of incredible Persian dishes that she taught me when I visited her and Tim in London last fall.
KHORESHT BAADENJAAN
What you need:
1 package lamb (or beef), cut into small pieces
1 onion
8 small eggplants
1 can chopped tomatoes
4 tbsp tomato paste
2 tsp fresh lime juice
Olive oil
Salt & pepper
What you do:
1. Thinly slice the peeled onion and fry in olive oil until golden.
2. Add meat to pan and fry until browned.
3. In a large pot, heat the chopped tomatoes and tomato paste, and add the meat and onions. Cook over medium heat for about an hour, adding additional tomato paste, salt & pepper as needed.
4. Add lime juice to pot.
5. Peel eggplants and slice lengthwise so each slice is about 1 centimeter. Salt both sides of the eggplant and fry in olive oil until golden.
6. Lay eggplant slices over meat (do not mix them in), cover, and cook an additional 10 minutes.
7. Serve over Ta-dig (crunchy rice).
Tip: For a little additional color (and because they’re delicious), you can throw in some cut-up green beans for the last few minutes of cooking.
TA-DIG
What you need:
1 lb basmati rice
Cooking oil
Salt
What you do:
1. Wash the rice well (at least twice), and soak it in salted warm water for about an hour.
2. Fill a pot about halfway with water and bring to a boil. Pour in rice and a spoonful of salt and cook until al dente.
3. Drain rice and rinse it lightly.
4. Pour about an inch of oil into the bottom of a large pan, and then pour in the rice (do not mix).
5. Place a tea towel over the top of the pan, and then the lid.
6. Cook on high heat for about five minutes, and then on low heat for about an hour.
7. Turn the rice out carefully onto a plate, and you should see that a lovely, crispy crust has formed.
Pictured above, Khoresht Baadenjaan served over Ta-Dig.
