recipe for Pumpkin and eggplant stew cooking with chicken and saffron
This delicious and fragrant food called pumpkin and eggplant stew with chicken and Iranian saffron is a delicious Iranian food that is cooked as follows. Follow this cooking article in the cooking section of rowhanisaffron site.
ingredients :
- Chicken = 6 pieces
- Onion = 1 piece
- Zucchini = 2 pcs
- Eggplant = 2 pcs
- Tiny tomatoes = 8 pieces
- Tomato paste = 2 tbsp
- Saffron mixed with hot water = 2 tablespoons
- Garlic = 2 cloves
- Black cumin powder = 1/4 teaspoon
- Turmeric = 1/2 teaspoon
- Salt and pepper = as needed
Instruction :
Peel the eggplants and cut each eggplant into 4 lengthwise pieces. Sprinkle salt on the eggplants and refrigerate for 15 minutes; Then rinse. Then fry the eggplants in oil and set aside.
Chop the onion and fry with some oil, turmeric, salt and pepper until fried. Then add the chopped zucchini, fry for a few minutes and remove from the heat.
Roast the chicken pieces with some oil, chopped garlic, black cumin powder, salt and pepper for 5 minutes. Then add 4 glasses of water and let the chicken cook over low heat. After the chicken broth is halved, add the tomato paste, brewed saffron, onion mixture and roasted pumpkin.
At the end of cooking, add the fried eggplants and tomatoes to the stew (do not mix) and after 20-30 minutes when the stew is set, serve with rice (you can fry the eggplant and tomatoes and pour over the stew while serving).
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