Amount of Saffron disolved in hot water; ( for the special flavor).
1
ts
Tumeric; (for the nice color).
1
Box; (small) of tomatoe paste or 2-3 pureed tomatoes.
2
sm
Dry lemons; (limo Amani) or lemon juice. (up to 3)
Oil
INSTRUCTIONS
A persian dish, served with white rice. (on the archives under Rice
"chelow").
Cut the eggplant (I don't peel them) lenghwise, sprinkle with coarse salt
and set aside (to remove the bitter taste) in a colander. Then rinse and
pat dry. Fry in a deep oil, until golden-brown. remove to a plate coverd
with a cotton dish cloth to absorve excess of oil.
If using meat cook it apart, until almost tender. Fry the onion and garlic
until golden in a small amount of olive oil add salt and peper, tumeric and
saffron . Cover with water,add the tomatoe paste and let cook with the meat
on a very low heat.
Add the eggplants to the khoresh, adjust seasonning, cover and cook for
another half an hour .
Serve the Khoreh in a bowl appart from the rice.
NOUSH-E-DJAN !( Bon appetit)
Posted to JEWISH-FOOD digest by "Viviane & Israel Barzel"
<i_barzel@netvision.net.il> on Feb 21, 1998
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