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Ingredientes
- 1 sm , thin, seedless eggplant per person.
- 1 lb Meat or possibly chicken legs, about
- 1 x Very big onion, peeled and sliced
- 1 x Cloves of crushed garlic., (up to 2) Salt and peper to taste. sm Amount of Saffron disolved in warm water, ( for the special flavor).
- 1 tsp Tumeric, (for the nice color).
- 1 box , (small) of tomatoe paste or possibly 2-3 pureed tomatoes.
- 2 sm Dry lemons, (limo Amani) or possibly lemon juice. (up to 3) Oil
Direcciones
- A persian dish, served with white rice. (on the archives under Rice
- "chelow").
- Cut the eggplant (I do not 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, till golden brown-brown. remove to a plate coverd with a cotton dish cloth to absorve excess of oil.
- If using meat cook it apart, till almost tender. Fry the onion and garlic till golden brown in a small amount of extra virgin olive oil add in salt and peper, tumeric and saffron . Cover with water,add in the tomatoe paste and let cook with the meat on a very low heat.
- Add in 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.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 599g | |
| Calories 208 | |
| Calories from Fat 13 | 6% |
| Total Fat 1.52g | 2% |
| Saturated Fat 0.31g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 78mg | 3% |
| Potassium 1807mg | 52% |
| Total Carbs 50.03g | 13% |
| Dietary Fiber 19.2g | 64% |
| Sugars 22.56g | 15% |
| Protein 8.54g | 14% |
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