Best 3 Aab Goosht E Baadenjaan Recipes

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**Introducing Aab Goosht e Baadenjaan: A Symphony of Flavors and Textures**

Embark on a culinary journey to the heart of Persian cuisine with Aab Goosht e Baadenjaan, a captivating dish that tantalizes the taste buds with its exquisite blend of flavors and textures. This delightful stew, also known as Persian Lamb and Eggplant Stew, is a true masterpiece, combining succulent lamb, tender eggplant, and a vibrant symphony of spices. As you savor each spoonful, you'll be transported to the bustling streets of Tehran, where the aroma of this beloved dish fills the air. Prepare to be enchanted by the harmonious union of sweet, sour, and savory notes, creating an unforgettable dining experience.

This comprehensive guide presents a collection of recipes that cater to a range of preferences and dietary restrictions. Whether you're a seasoned home cook or a novice in the kitchen, you'll find detailed instructions and helpful tips to ensure success. Dive into the classic Aab Goosht e Baadenjaan recipe, featuring tender lamb simmered in a rich and flavorful tomato-based sauce, complemented by velvety eggplant. For those seeking a vegetarian alternative, explore the enticing Eggplant and Chickpea Stew, where protein-packed chickpeas replace lamb, creating a hearty and satisfying dish.

If you're captivated by the allure of slow-cooked stews, the Iranian Lamb Shanks with Eggplant will become your new culinary obsession. Succulent lamb shanks braised in a fragrant combination of spices and herbs, meltingly tender and falling off the bone, pair perfectly with the soft and succulent eggplant. For a taste of tradition, embark on the journey of preparing Aloo Gosh e Bademjan, a beloved Pakistani dish where tender lamb is simmered with eggplant and potatoes in a rich and flavorful gravy.

Indulge in the delightful simplicity of Mirza Ghasemi, a smoky and garlicky eggplant dip that captures the essence of Persian cuisine. This versatile dish can be enjoyed as a dip, spread, or even as a main course when paired with warm, fluffy bread. And for those with a taste for the extraordinary, the Kashmiri Rogan Josh with Eggplant offers a unique twist on the classic Rogan Josh, incorporating tender eggplant into the aromatic and flavorful lamb stew.

With this diverse collection of recipes, Aab Goosht e Baadenjaan invites you to explore the depths of Persian cuisine and create unforgettable dining experiences in the comfort of your own home. So gather your ingredients, ignite your culinary passion, and embark on a journey of taste and discovery.

Let's cook with our recipes!

AAB-GOOSHT-E BAADENJAAN



Aab-Goosht-E Baadenjaan image

Make and share this Aab-Goosht-E Baadenjaan recipe from Food.com.

Provided by daan6822

Categories     Southwest Asia (middle East)

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 10

600 g lamb shoulder or 600 g beef shoulder
50 g split peas
6 small eggplants
3 medium onions
6 medium potatoes
2 tablespoons tomato paste
cooking oil
salt
black pepper
1 teaspoon turmeric

Steps:

  • Peel and thinly slice onions. Fry in oil until slightly golden.
  • Wash split peas and fry slightly with onions.
  • Cut meat into small pieces, add to onions and split peas, and fry over medium heat until colour changes.
  • Add salt, black pepper, and turmeric.
  • Follow with six glasses of hot water and cook over low heat for about 30 minutes.
  • The pot should be covered with a tight lid so that little steam escapes during cooking.
  • Peel eggplants and cut perpendicular to their major axis to a thickness of 1 cm.
  • Add a bit of salt and fry in oil over medium heat on both sides until colour changes.
  • Wash and peel potatoes.
  • Add eggplants, potatoes, and tomato paste.
  • Cook over low heat with the pot again tightly covered for another 30 minutes. If necessary, add more hot water during cooking.
  • When cooked, pour the juice into another container. With the back of a fork or spoon, fully crush the ingredients and mix well.
  • Serve both the ingredients and the juice separately with Iranian, middle-eastern, or pita bread.
  • Rice is not served with aab-goosht.
  • When eating, cut bread into small pieces and briefly soak in the juice or form morsels by wrapping a small piece of bread around some of the food.

Nutrition Facts : Calories 924.1, Fat 34.4, SaturatedFat 14.4, Cholesterol 108.2, Sodium 196.1, Carbohydrate 119.8, Fiber 40, Sugar 27.3, Protein 44

ABGOOSHT (PERSIAN LAMB AND CHICKPEA STEW)



Abgoosht (Persian Lamb and Chickpea Stew) image

Iran's most beloved and ubiquitous peasant dish, abgoosht (or "meat water") is made with inexpensive, bony cuts of meat, which take a back seat to the broth and the sheer ceremony involved in serving it all. Once the stew is cooked, it is divided into two parts: The meat, potatoes and beans are pulled from the stock and mashed into a meat paste, goosht kubideh. Simple to prepare, the dish turns into an occasion for a gathering, as the broth and meat paste are served with piles of warm flatbread, pickles and fresh herbs, palate cleansers that offset the richness of the dish.

Provided by Samin Nosrat

Categories     dinner, beans, meat, soups and stews, main course

Time 3h30m

Yield 8 to 10 servings

Number Of Ingredients 14

2 1/2 pounds bone-in lamb shank
1 teaspoon ground turmeric
Fine sea salt and freshly ground black pepper
1/2 cup dried chickpeas
1/2 cup dried white beans, such as navy or cannellini
2 large yellow onions, quartered
1/4 cup tomato paste
3 large russet potatoes (about 2 pounds)
6 Omani (dried Persian) limes, rinsed and punctured multiple times with a fork
Persian liteh pickles, for serving
Salad-e Shirazi, for serving
Warmed sangak bread or other freshly baked flatbreads, for serving
Assorted fresh herbs (such as mint, tarragon and basil), scallions and radishes, for serving (optional)
Doogh (Persian yogurt drink), for serving (optional)

Steps:

  • The night before you plan to cook, season the lamb with turmeric, 1 teaspoon salt and 1/2 teaspoon pepper. Cover and refrigerate. Place chickpeas and beans in a medium bowl; add 3 cups water and a generous pinch of salt. Refrigerate overnight.
  • To cook: Set a large Dutch oven or soup pot over high heat. Add lamb, onions, tomato paste and 8 cups water. Drain chickpeas and beans and add to pot. Bring to a boil, stir to dissolve tomato paste, and cover pot partially with a lid. Reduce heat and simmer stew for 2 hours.
  • Peel potatoes and cut into 1-inch pieces. Add potatoes and Omani limes to pot and continue simmering until potatoes and meat are both completely tender, about 1 hour. Taste and adjust the seasoning of the broth with salt and pepper.
  • Remove limes from pot, and one by one, juice them into the soup through a sieve by pressing down on them with a spoon. (Avoid letting the seeds through the sieve, as they can be bitter.) Taste the broth after juicing each lime and add just enough so that the broth is tangy and bright.
  • Use the sieve to remove the meat, potatoes and beans from the pot and transfer them to a large bowl. Use a fork to pull the meat off the bones. If any of the bones have marrow, use a skewer to remove it and add to the bowl. Use a potato masher to mash meat, beans and potatoes into a soft, uniform paste - this is called goosht kubideh, literally "mashed meat." If the mixture appears dry, add a few spoonfuls of broth and continue to mash until unctuous and smooth. Taste the paste and adjust the seasoning with salt, pepper and Omani lime juice, as needed.
  • To serve, bring broth and goosht kubideh to the table, along with bowls of liteh pickles, salad-e Shirazi, warmed sangak bread, fresh herbs and, if you like, doogh. All of the sides serve as palate cleansers to balance the richness of the dish.
  • Traditionally, the broth is eaten first with sangak bread, which can hold up to the broth without disintegrating. Typically, the bread is torn into bite-size pieces and added to broth to soak for a couple of minutes before digging in. This process is called tilit.
  • Serve the goosht kubideh separately after everyone has had a bowl of broth. Traditionally the meat paste is made into small sandwiches with fresh herbs, and eaten with alternate bites of salad-e Shirazi and liteh pickle. Leftover goosht kubideh makes for a great sandwich or baby food, and freezes well for up to 2 weeks.

KHORESH-E BADEMJOON (PERSIAN LAMB, EGGPLANT AND TOMATO STEW)



Khoresh-e Bademjoon (Persian Lamb, Eggplant and Tomato Stew) image

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

1 pound boneless lamb shoulder, trimmed and cut into 2-inch cubes
1 heaping teaspoon ground turmeric
Fine sea salt and freshly ground black pepper
6 to 8 Japanese eggplants (about 2 pounds)
5 tablespoons plus 1/4 cup olive oil
1 large yellow onion, thinly sliced
4 small or 2 medium tomatoes (about 2 pounds)
3 tablespoons tomato paste
1/4 teaspoon crumbled saffron threads
1/4 to 1/2 cup freshly squeezed lime juice (from 2 to 4 limes)
1/3 cup fresh or frozen unripe grapes (ghooreh)
Polo Ba Tahdig (Persian Rice With Bread Crust), for serving (see recipe)
Mast-o Khiar (see recipe) or plain yogurt, for serving
Persian liteh or garlic pickles, for serving (optional)
Assorted fresh herbs (such as mint, tarragon and basil), scallions and radishes, for serving (optional)

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.

Tips:

  • For the best flavor, use fresh, ripe eggplant. Look for eggplants that are firm and have no blemishes.
  • To prevent the eggplant from absorbing too much oil, salt it and let it sit for 30 minutes before cooking. Then, rinse the eggplant and pat it dry.
  • If you don't have a meat grinder, you can chop the meat and eggplant very finely. However, grinding will give you a more even texture.
  • Be careful not to overcook the meat and eggplant. They should be cooked through but still retain some of their texture.
  • Serve Aab Goosht-e Baadenjaan with rice, bread, or yogurt.

Conclusion:

Aab Goosht-e Baadenjaan is a delicious and hearty stew that is perfect for a cold winter day. The combination of meat, eggplant, and tomatoes creates a rich and flavorful broth, while the yogurt adds a cooling touch. This dish is sure to please everyone at your table.

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