Persian Eggplant Stew

This beef and tomato stew with fried whole eggplants is a traditional Persian dish meant to be served alongside plain basmati rice.

• Preparation Time: 15 mins
• Cooking Time: 2 hr 46 mins
• Total Time: 3 hr 1 mins
• Calories: 523 Calories

Ingredients

• 1 cup vegetable oil
• 1 tablespoon vegetable oil
• 2 cups water
• 1 cube beef bouillon
• 1 teaspoon ground cumin
• 1 (15 ounce) can tomato sauce
• 1 large white onion, chopped
• 1 tablespoon salt, divided
• 1 teaspoon saffron
• 5 Japanese eggplants, peeled, tops left intact
• 1 pound cubed stew meat
• 0.5 (6 ounce) can tomato paste
• 1.5 teaspoons chopped garlic

Recipe Instructions

Step 1

Sprinkle 2 teaspoons salt over eggplant.

Step 2

Heat oil in a large saucepan over medium-high heat. Cook eggplants until soft and browned, about 3 minutes per side. Drain on paper towels.

Step 3

Heat 1 tablespoon oil in a large saucepan over medium heat. Cook and stir onion and garlic until softened, about 5 minutes. Stir in stew meat, beef bouillon, cumin, and saffron; cook meat until browned, about 5 minutes. Stir in tomato paste until well mixed.

Step 4

Pour water and tomato sauce into the saucepan. Reduce heat to low and cover; cook, stirring occasionally, until sauce is reduced by half, about 2 hours 20 minutes. Stir in eggplants. Cook until heated through, about 10 minutes.