Joojeh Bademjan (Persian Chicken and Eggplant Stew with Sour Grapes)
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.jewishfoodsociety.org.
Cooking tools:
- Chef's knife
- Cutting board
- Peeler
- Measuring spoon
- Measuring cup
- Dutch oven
- Skillet
- Stove
- Wooden spoon
- Tongs
- Colander
- Plate
Ingredients
- 5 tablespoons neutral oil
- 5 whole, peeled Japanese eggplants
- 1 large yellow onion, cut into large chunks
- 4 cloves minced garlic
- 4-5 skinless chicken legs
- 2 teaspoons fine sea salt
- 4 roma tomatoes, sliced into ½” rounds
- 1 ½ cups cherry tomatoes
- 3 oz. tomato paste
- ¼ teaspoon cayenne pepper
- 1 ½ cups frozen sour grapes
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Persian Eggplant and Tomato Stew (Khoresh Bademjan)
piquantpost.com
Eggplant and Tomato Stew (Bademjan)
chopped.com
Khoresh Gojeh Bademjan – Eggplant and Tomato Stew by The Caspian Chef
foodsocial.io
Khoresh Gheymeh (Persian Split Pea Stew)
jewishfoodsociety.org
Khoresht-E Bademjan (Eggplant Stew)
persianrecipes.com
Guvetch (Vegetable Stew)
jewishfoodsociety.org
Khoresh Bademjan Recipe: How to Make Persian Eggplant Stew
culinarybutterfly.com
Persian Eggplant Stew (Khoresh Bademjan) - Spice Fusion Exotic Spice Blends & Dukkah
spicefusion.com.au