Скачать или смотреть Vegan Persian Eggplant Stew ❤️ inspired by Grandma’s recipe | خورش وگان گوشت (قارچ) و بادمجون

The taste have been stored in my memory for at least the past 30 years I remember. The method is quite different though. In the video you watch how it’s made. And in below you’ll read how much of what ingredients I used;

1. Organic and Non-gmo as much as I can always access

2. 2medium onions about 300grams cut as shown in the video, on a medium/low heat shallow fry with a good amount of oil (I used olive oil) and little piece of cinnamon stick and one cardamom. Let them fry slowly and patiently (the whole onion frying process took me an hour before I added my eggplants, that’s why at the end it so thick and gravy)

3. While your onion is getting beautifully fried, do your eggplants as shown in the video, sprinkle salt and bake them in the oven (grill) 350F for total half an hour (15 minutes each side)

4. Add 1/4 teaspoon turmeric, 1/4 teaspoon chili flakes, half a quarter teaspoon of cinnamon powder, 1/4 teaspoon black pepper

5. Add 2 cloves of garlic and the mushrooms and keep frying for 10 minutes

6. Add tomato paste about three tablespoons and let everything keep frying together for another 10-15 minutes

7. Add about 2 cups of boiling water into the pot, add 1 teaspoon salt, through in a few more garlic cloves, put the lid on and let it simmer for an hour. After an hour come back and check if it’s thick and its consistency satisfies you, if not you can add more water and let it simmer more (if the gravy-ness seems dry to you)

8. Have it with rice as I did this time and with bread some other times. It’s so yummy 😋

Bon Appetit ❤️ نوش جان

#vegan #persian #traditional #recipe #grandma #goodfood #eggplant #mushroom #بادمجون #خورش #وگان