Learning Persian Foods

November 12, 2018

I already know how to cook some Persian foods but want to learn the more complex ones, so today I went home to my mom who taught me how to make Khoresht Gheimeh Bademjan. It’s a stew which consists of lamb, aubergines, onions, turmeric, salt, pepper, tomato sauce, yellow lentils and some lemon juice. It’s served with rice and salad.

Khoresht Gheimeh Bademjan - Persian Foods
Photo: © Madeleine Lindberg www.madnezdesign.com

First step is to cut the meat in fine small pieces and chop one onion into small pieces. After that is done it’s time to pour some oil in a pot and mix in the chopped onion together with some turmeric. When the onions are soft it’s time to add the lamb meat with and also the bones if there are any. Mix everything together and let it cook on a medium heat until some of the juices have disappeared.

Lamb meat
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Pieces of lamb meat and chopped onions
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Lamb in a pot
Photo: © Madeleine Lindberg www.madnezdesign.com

I thought making a stew would be easy and that after I chopped everything it would be in the pot cooking on its own. But no, from start to finish it took almost 3 hours.

After the juice almost has steamed away it’s time to pour in the tomato sauce and some water. Also add some salt and peppers. Taste everything and put spices in until you feel it tastes good. While it simmers it’s time to chop the aubergines.

Cooking Persian Food
Photo: © Madeleine Lindberg www.madnezdesign.com

Persian Food
Photo: © Madeleine Lindberg www.madnezdesign.com

Aubergines
Photo: © Madeleine Lindberg www.madnezdesign.com

After cutting the aubergines in rather thick pieces it’s time to fry them in a pan with cooking oil. There should always be oil in the pain which is good to know since the aubergines absorb a lot of the oil. They should get some color on both sides and then in with another round with pieces of aubergines until all of them are fried. Leave them on a plate until it’s time to put them into the stew.

Cut aubergines
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Fried aubergines
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Iran dinner
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Now it’s either time for a break or to prepare the salad. When the stew has simmered about 1 hour or 70 minutes it’s time to rinse some yellow lentils and add them to the stew and once again let the stew simmer until the lentils are semi-flexible.

During this time the rice should be rinsed and put in the rice cooker after the water with oil and butter in the rice cooker has begun boiling. Add salt if you want. The rice should contain saffron but I did not do that this time but it should be with saffron which makes it so much tastier, of course Persian saffron. The rice most often takes 45-60 minutes in the rice cooker.

Yellow Lentils
Photo: © Madeleine Lindberg www.madnezdesign.com

Persian stew Iran
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Rice
Photo: © Madeleine Lindberg www.madnezdesign.com

Sit and relax but don’t forget to taste the lentils because when they are semi-flexible it’s time to add the fried aubergines and mix everything together, after 10 minutes add some lemon juice from 1 lemon or 2. Taste and see how much you want, the same when it comes to the amount of salt and pepper.

Let the stew simmer until the lentils are as soft as you want them and then you serve it garnished with fried potatoes on top with rice and salad. Finished!

Khoresht Gheimeh Bademjan
Photo: © Madeleine Lindberg www.madnezdesign.com

Enjoy!