Скачать с ютуб Persian Eggplant with Saffron Rice в хорошем качестве

Persian Eggplant with Saffron Rice

Persian cuisine is always a hit when it comes to picking my favorite. This is one of the comfort meals I serve quite often at home. When I was asked in my question-answer session about my favorite food, I chose eggplant. I make these beauties in many different ways. But this specific version of the eggplant dish is derived from Persian cuisine. Succulently tender eggplants stuffed with a choice of fillings and herbs, baked further in a sauce, and served on top of the most aromatic butter saffron basmati rice is a true definition of clean, lean, incredible cuisine.😋 Note: Traditionally it gets baked in a tomato-based sauce but since eggplants are already on the umami side of the taste and the filling already has the tomatoes, I am baking mine with just some olive oil at the bottom. You can have some tomato paste sauce at the bottom of the pan before baking. Stuffed Persian Eggplant with saffron rice (Persian) Bademjan Shekam Por 2 large black beauties- Italian eggplants 1 medium onion- finely chopped 1 bell pepper- finely chopped 2 large Roma tomatoes- diced 1 cup sweet peas 1 ½ lbs ground beef 3 garlic cloves- chopped ½ tsp red chili flakes 1 tsp cumin powder ½ tsp all spice powder or garam masala 1 tsp sweet paprika ½ tsp freshly ground black pepper Salt A squeeze of lemon juice 2 tbsp olive oil For Saffron Rice: 2 cups basmati rice, rinse and soak for thirty minutes 4 cups water 4 tbsp butter 1 ½ tsp salt Saffron water For Garnish: Tahini Fresh parsley Slivered almonds or pine nuts Feta cheese Split eggplants in half. Score the flesh half an inch deep and then scoop it out. Make sure to leave half an inch behind. Save the scooped-out eggplant as we will be adding it to the ground meat. Heat oil in a pan. Add onions and ground beef to it and saute it till its moisture dries out. Now add garlic and spices to it and keep frying it around. After a few minutes add diced tomatoes and the scooped-out eggplants. Cover it briefly for about ten minutes and cook it on low heat. Continue cooking it till the tomatoes and eggplant become very soft. Remove from heat and add lemon juice to it. Add bell peppers and sweet peas. Also, adjust the salt. Place the eggplant shells in a baking pan and drizzle them with some olive oil and Italian herbs. Fill the inside with the cooked meat mixture. Drizzle it with some olive oil and cover it with a piece of parchment round. Place an oven-proof lid or cover with a piece of foil to seal it. The moisture trapped will help tenderize the eggplant. Bake at 400 F for 25 minutes or till desired softness. In another pot, boil the water and add butter and salt to it. Add a tsp of lemon juice and salt. Keep the water on a boil. Add soaked and drained rice to it. Stir it and simmer it uncovered on high heat without mixing it around. Once all the huge bubbles are gone, place the lid on it. Remove it from the hot surface and steam for ten minutes. After that, drizzle the saffron water over it. Dish out the rice and arrange eggplant on the top. Drizzle stuffed eggplant with tahini, some fresh herbs, and pine nuts. Sprinkle it with bits of feta cheese and enjoy your lovely meal.❤️