Stew
Mosamma Bademjan
مسمای بادمجان
Also called: Khoresht Bademjan
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 25 min (Estimated)
- Plan ahead
- 30 min
- Makes
- 4 servings (Estimated)
- Kind
- Stew
- Where it is eaten
- Eaten across Iran
- Serving
- 350 g
Cooking time is not documented in the source, so it is not shown.
Plan ahead. Peel and salt the eggplants to draw out bitterness
Method
Salt the peeled eggplants, rinse, and pat them dry.
Fry the onion, add the meat, and brown it with the spices.
Cook down the tomato or paste and add it to the meat with hot water.
Simmer gently until the meat is tender.
Fry the eggplants, arrange them over the stew, and add the verjuice.
Cook a further twenty minutes until the stew is developed and the oil rises.
Cook's notes
Fry the eggplant separately and add it at the end so it does not collapse, and add the verjuice last to keep its sharpness fresh.
Background
Mosamma is one of the older, well-established Iranian stews, and its eggplant version is cooked in many households as a dish for guests.
Nutrition
| Energy | 370 kcal |
|---|---|
| Protein | 26 g |
| Fat | 20 g |
| Carbohydrate | 22 g |
Where this comes from
Official documentation strongly supports the dish or geographic attribution, but all recipe fields are not traceable to one dish-specific official recipe page.
Record: IR0682 · Evidence: B (Officially supported)
Open the source page https://visitiran.ir/fa/type/persian-foods