(Persia Digest) – Aubergine is high in iron and very good for anemia. In addition to preventing clogging of the arteries, it is also very good for the heart. This vegetable is very popular in all seasons, especially in the summer, and can be used in a variety of dishes, such as aubergine potage, stuffed aubergines, and rolled barbecued aubergines.

Ingredients (serves 4)

4 pieces of chicken

4 medium-sized aubergines

1 medium-sized onion

2 tbsp caramelized onions

2-3 tbsp tomato paste

2 tbsp lemon juice

3 cups water

Salt, pepper, turmeric, and cinnamon to taste

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Peel the aubergines, sprinkle with salt, and leave for an hour to sweat. This will get rid of the bitter taste and consume less fat when frying. Place the chicken pieces in a pot with 3 cups of water, 1 medium-sized onion, salt, and turmeric; half-cook for 20 minutes.

Wash, dry, and fry the aubergines and put to one side. After 20 minutes, take the chicken out and slightly fry in oil. Strain the chicken stock and keep for use in the stew.

Fry the tomato paste for a minute in the pot and add the chicken, stock, and caramelized onions. Cook on low heat. Gradually add the lemon juice and make sure the stew is not sour (you can use verjuice or unripe seedless grapes instead of lemon juice). Add the cinnamon and salt to taste.

Slice and caramelize three medium-sized onions and add to the stew. Bring to the boil and add half the aubergines. Cook on very low heat.

Your aubergine stew is now ready. This can be served with saffron rice or bread.

Bon Appetit!

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