Bademjan Kebab Recipes

KHORESHT BADEMJOUMN

Steps:

• Rinse rice in a sieve until water runs clear. Pour into a bowl, cover with water. Leave to soak for 1 hour or overnight.
• Toss eggplant with salt in a separate bowl; let set for 1 hour. Rinse salt from eggplant in a colander; cut into 1-inch cubes.
• Toss stew meat with cinnamon and turmeric in a separate bowl.
• Heat oil in a large skillet over medium-high heat. Add stew meat and cook until browned on all sides, about 5 minutes. Remove from pan; set aside. Add eggplant, onion, and diced tomatoes to the skillet; cook and stir until onion is translucent, about 7 minutes. Return stew meat to the pan; add tomato sauce. Cover skillet and lower heat to medium-low; cook until meat is tender and sauce has thickened, about 40 minutes.
• While the beef is cooking, prepare the rice. Bring 4 cups water to a rapid boil in a saucepan; drain rice. Add rice and 1 teaspoon salt to saucepan; boil until partially cooked, about 11 minutes. Drain rice in sieve; return saucepan to medium heat. Melt 2 tablespoons butter and 1 tablespoon water together in the saucepan. Spoon rice back into saucepan a spoonful at a time. Dot remaining butter on top of the rice, cover tightly and lower heat to medium-low; cook for 30 minutes.
• Remove both the rice and the eggplant mixture from heat and let stand for 10 minutes. Before serving, carefully place a serving dish on top of the saucepan and invert rice onto serving dish. Transfer stew into a serving bowl and serve with rice.

BADEMJAN KEBAB

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.

JUJEH KABOB (PERSIAN CHICKEN KABOBS)

Steps:

• Combine onion, lime juice, lemon juice, salt, pepper, and saffron in a large glass bowl. Mix in olive oil. Press chicken into the bowl lightly and cover with plastic wrap. Let marinate for 6 hours to overnight, mixing every few hours to make sure chicken is coated.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken from the bowl, shake off excess marinade, and discard marinade left in the bowl. Place chicken onto metal skewers, making sure it's not too tightly packed.
• Cook skewers on the preheated grill until chicken is browned and no longer pink in the center, turning as needed, 10 to 15 minutes total.