Ingredientes para Aab Goosht E Baadenjaan
- 1 lb lamb
- 1 cup dried split peas
- 2 medium eggplants
- 2 large onions
- 2 medium potatoes
- 2 tablespoons tomato paste
- 1/4 cup vegetable oil, plus extra for frying eggplants
- 1 teaspoon salt, plus a pinch for eggplants
- 1/2 teaspoon black pepper
- 1 teaspoon turmeric
- 6 cups hot water, plus extra if needed
- crusty Iranian bread, pita, or similar
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Como fazer Aab Goosht E Baadenjaan
- Thinly slice 2 large onions and fry in 1/4 cup vegetable oil until lightly golden.
- Wash 1 cup of dried split peas and fry them lightly with the onions for a few minutes.
- Add 1 lb of lamb, cut into 1-inch cubes, to the pot. Fry over medium heat until the lamb is browned on all sides.
- Stir in 1 tsp salt, 1/2 tsp black pepper, and 1 tsp turmeric.
- Pour in 6 cups of hot water. Bring to a simmer, then reduce heat to low, cover tightly, and cook for 30 minutes.
- While the stew simmers, peel and slice 2 medium eggplants to a thickness of 1 cm. Sprinkle with a pinch of salt.
- Peel and cube 2 medium potatoes.
- Heat a little more oil and fry the eggplant slices on both sides until lightly browned.
- After 30 minutes of simmering, add the fried eggplants, potatoes, and 2 tbsp of tomato paste to the stew.
- Cover tightly and continue to cook over low heat for another 30 minutes, adding more hot water if needed.
- Once cooked, carefully pour the excess liquid into a separate container.
- Using the back of a fork or spoon, gently mash the stew ingredients until they are mostly broken down but still have some texture.
- Serve the Aab Goosht e Baadenjaan hot, with the crushed stew and the flavorful broth served separately. Enjoy with crusty Iranian bread, pita, or similar, for dipping.
- Remember: Rice is not traditionally served with Aab Goosht.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
109g
Fat
71g
Carbs
39g
