recipe for cooking eggplant flower stew with Iranian saffron
This delicious and fragrant stew called eggplant flower stew with Iranian saffron is a delicious Iranian stew and food that is cooked as follows. Follow the continuation of this cooking article in the cooking section of rowhanisaffron site.
ingredients :
- Eggplant = 1 kg
- Muscle meat = 500 grams
- Tomato paste = 2 tablespoons
- Chopped and fried onions = 1 piece
- Tomatoes to decorate = as needed
- Lemon juice = 3 pieces
- Salt, turmeric and pepper = as needed
- Liquid oil = as needed
- Saffron = as needed
- split peas = 100 g
Instruction :
Wash the eggplants and cut them into thin strips and soak them in salted water for two hours to make them pliable.
Then drain them, pipe them in the shape of a rose and close them with a toothpick; Then fry in hot oil with a little saffron until they are well colored and set them aside.
Pour the hot onion into the desired dish, add the tomato paste, cobs and meat.
Add salt, pepper and turmeric and add water and let the meat cook and settle.
Then add the lemon juice and 30 minutes before serving, put the eggplants on the stew to taste and cook, but not crushed.
Turn the tomatoes into roses and place them on the stew.
tip:
For a better taste of the stew, he also used saffron in the stew
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