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So perhaps this one requires an explanation.
Khoresh-e bademjan is Persian eggplant stew with chicken, onions, grapes, and a wonderful spiced broth (saffron, turmeric, and advieh – a Persian spice mix).
We served it with two classics: saffron steamed chelow (rice) with potato tah dig (crust) and mast (strained yogurt with dried fruit and mint – not pictured). Rob knows the recipes for chelow and mast by heart, so we did not follow recipes for these. Excellent recipes can be found in the cookbook cited below.
This is no small undertaking and the recipes would take far too long to write out here. The khoresh recipe we used, as well as several recipes for chelow and mast, can be found in a wonderful book by Najmieh Batmanglij called New Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies.