BADEMJAN KEBAB
Bademjan kebab is traditionally pan-fried eggplant stuffed with bieh, a herb-and-nut sauce that, in Northern Iran, uses sour fruit molasses along with the typical sweet and sour pomegranate molasses. An important Northern Iranian spice, Persian hogweed is earthy, sour and slightly bitter, with a pungent scent; you can find it at Middle Eastern groceries. Mr. Sadr sautés the bieh until the herbs and nuts cook down into a dark green, thick paste, which is spooned onto partially roasted eggplant halves then roasted. Northern Iranian cooking doesn't use a lot of spices, so the herbs, nuts and molasses create a deeply flavored, almost meaty vegan sauce. It's flexible, so sub in dill, basil, tarragon, savory or scallion for any of the herbs. The bieh will keep for 1 week in the fridge and up to 3 months in the freezer, so you can make it in advance. If eating this dish as a main, Mr. Sadr suggests serving it with plain or turmeric basmati rice.
Provided by Leena Trivedi-Grenier
Categories dinner, vegetables, main course, side dish
Time 1h45m
Yield 6 entrée servings or 12 appetizer servings
Number Of Ingredients 20
Steps:
- Make the bieh: In a food processor, pulse the walnuts and hazelnuts until very finely ground, then set nuts aside in a small bowl. Add the cilantro, parsley, chives, mint, sorrel, onion and garlic to the food processor, and purée into a fine paste. (You should have about 1 1/4 cups herb paste.)
- In a 10-inch nonstick skillet, heat up the neutral oil over high until shimmering, then lower heat to medium and add the herb paste and ground nuts. Cook for 15 minutes, stirring frequently to evaporate the water from the mixture. Stir in the turmeric, paprika, hogweed (if using), 2 1/4 teaspoons salt and 1/2 teaspoon pepper, and cook for another 5 minutes.
- Stir in the sour plum molasses and pomegranate molasses, and cook for 10 minutes, stirring occasionally. If the mixture is dry and looks like it might stick or burn, add a few tablespoons of water at a time to help (up to 1/2 cup total).
- Heat the oven to 350 degrees. Lower stove heat to medium-low and keep cooking the bieh, stirring occasionally, for an additional 15 to 20 minutes. The bieh is done when it's a very thick, dark paste. Adjust salt and pepper to taste, if needed. Place bieh in a bowl and set aside. (You should have 2 1/2 packed cups.)
- Prepare the eggplant: Slice all the eggplant in half lengthwise and divide among two sheet pans. Drizzle each with olive oil and toss to coat, then arrange cut-side up. Sprinkle with sumac and season with salt and pepper. Roast 20 minutes, until eggplant is halfway cooked but still holding its shape.
- Remove eggplant from the oven and spoon 3 to 4 tablespoons of bieh on top of each eggplant half, spreading it evenly; you should use up all the bieh. Roast for another 12 minutes, or until the eggplant is completely tender but still holding its shape.
- Garnish the eggplant with more chopped herbs, barberries, sprouts or pomegranate seeds. If eating as a main, serve with plain or turmeric basmati rice.
KHORESH BADEMJAN
Chicken may be used instead of meat. Serve with plain rice steamed in the Persian manner (page 338) or the quick and easy boiled and steamed rice (page 339). The eggplants are usually deep-fried, but in this instance it is as good to broil or grill them, as they get stewed as well. If you don't fry them, it is not really important to salt them (see page 289).
Yield servse 4-6
Number Of Ingredients 12
Steps:
- Fry the onion in 2 tablespoons oil in a large saucepan until golden. Add the meat and brown it on all sides. Add the dried limes or lemon juice, and tomatoes. Cover with 2 1/2 cups water and add pepper, turmeric, cinnamon, and nutmeg.
- Simmer gently for 1 hour, then add the split peas and cook for 20 minutes. Season with salt when the split peas have begun to soften, and add more water occasionally, if needed to keep the meat covered.
- Brush the cut side of the eggplants generously with oil and cook them, on the cut side only, under the broiler or on the grill until browned. They do not need to be entirely cooked, as they will cook further in the stew.
- Add them to the stew, and cook, covered, for 30 minutes longer, or until the eggplants are very soft.
- Fry 1 small chopped onion in 2 tablespoons oil until golden. Add 2 tablespoons dried crushed mint and 2 crushed garlic cloves. When the garlic just begins to color, pour over the sauce at the end, as a garnish.
- If you can get hold of unripe grapes, put them into the stew instead of the dried limes.
KHORESH-E BADEMJOON (PERSIAN LAMB, EGGPLANT AND TOMATO STEW)
Bademjoon, sometimes spelled bademjan, is a quintessential summer dish in Iran, and it was a childhood favorite of mine. Fresh lemon juice and ghooreh, or unripe grapes, lighten the stew and lend a particularly tart punch. (Use fresh or frozen ghooreh if you can find either. You could also use pickled ghooreh, but be sure to rinse them well before using to rid them of excess salt.) Those sharp flavors contrast nicely with the soft, comforting texture of the eggplant and tomatoes, which grow silky as they cook down. This dish is particularly delicious with a piece of crunchy tahdig.
Provided by Samin Nosrat
Categories dinner, meat, soups and stews, main course
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- In a large bowl, season lamb with turmeric, 1 teaspoon salt and 1/2 teaspoon pepper. Set aside.
- Peel the eggplants but leave the green skin on the stem end intact. Trim the tips of the stems and make an incomplete lengthwise cut in each eggplant from the bottom, leaving both halves attached at the stem. Place eggplants in a colander set inside a large bowl. Sprinkle with salt and let sit for 30 minutes.
- In the meantime, set a large Dutch oven or similar pot over medium-high heat. When the pot is hot, add 3 tablespoons oil. When the oil shimmers, add onion and cook, stirring regularly, until softened and browned, 16 to 18 minutes.
- Add the meat and cook, turning regularly, until it browns evenly on all sides, 8 to 10 minutes. Add 4 cups water and increase heat to high. Bring to a boil, then reduce heat, cover, and simmer for 1 hour.
- In the meantime, rinse the eggplants, dry thoroughly and set aside. Remove stems and halve tomatoes through their cores and set aside. Line a baking sheet with two layers of paper towels and set aside.
- Set a large frying pan over high heat. When the pan is hot, add 1/4 cup oil and carefully lay eggplants in the pan in a single layer. It's crucial to leave space between each eggplant for steam to escape, so brown in batches if necessary. Reduce heat to medium-high and cook, turning regularly, until eggplants are browned on all sides, 10 to 12 minutes. Remove browned eggplants to lined baking sheet and allow to drain.
- Use the same pan to brown tomatoes, cut-side down, in remaining 2 tablespoons oil for about 5 minutes. Flip and cook tomatoes on skin side until lightly browned, 1 to 2 minutes, then remove to lined baking sheet.
- Once the meat has cooked for 1 hour, stir in the tomato paste, saffron and 1/4 cup lime juice. Taste and adjust seasoning with salt and pepper. Carefully arrange the browned eggplants and tomatoes atop the stew and then sprinkle on the young grapes. Allow the stew to come to a boil, then reduce heat to simmer, uncovered, until meat is falling apart and stew is thick and unctuous, about 1 hour. Without jostling the eggplants too much, taste a spoonful or two of the stew. It should be pleasantly tart, so adjust the seasoning with salt and lime juice as needed.
- Serve hot, with Persian rice and mast-o khiar, as well as pickles, fresh herbs, scallions and radishes, if desired.
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