Badem Joon

Name: Badem Joon
Prep time: 60 min
Total time: 180 min
Yield: 4 Servings
Ingredients: 1 lb stew meat; u00bc cup olive oil; 1 onion, chopped; 2 cloves garlic, minced; salt & pepper; 1 large eggplant; 1 tomato, chopped; 1 Tbs tomato paste; u00bc cup lemon juice; 1/4-1/2 cup water; u00bd cup frozen peas

By Leslie Blythe Beef, Stew Searing, Simmering

September 24, 2015

My friend Chris made this Persian eggplant stew called Badem Joon. You can make it with lamb or beef. He served it with basmati rice. It's really delicious!

Prep: 1 hrs
Cook: 2 hrs
Yields: 4 Servings

Ingredients

1 lb stew meat

¼ cup olive oil

1 onion, chopped

2 cloves garlic, minced

salt & pepper

1 large eggplant

1 tomato, chopped

1 Tbs tomato paste

¼ cup lemon juice

1/4-1/2 cup water

½ cup frozen peas

Directions

1Preheat oven to 400 degrees.

2Cut eggplant lengthwise into ¾ inch slices. Place on baking sheet and salt both sides. Place in colander and drain for 1 hour. Dry eggplant slices with paper towels. Brush both sides with ½ the olive oil and place on foil lined baking sheet. Bake for 30-40 minutes.

3Cut meat into 1” pieces. Heat the other ½ of the oil in a Dutch oven. Add meat and sear. Add onion, cook 5 min.. Add garlic, salt & pepper. Then add tomato, tomato paste, lemon juice and water. Layer eggplant on top of meat and cook for 1 hour.

4Add the frozen peas, for the last 5 minutes.

5Serve with rice.

close full screen

00:00

0 Reviews

Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Post Views: 0