Khoresh Bademjan (Persian Tomato & Eggplant Stew)

This is an absolutely incredible vegetarian stew. Traditionally, this dish is made with lamb or beef, but the author described this version as just as savory without the meat. I absolutely loved it. ❤

This recipe was adapted from Bon Appétit, contributed by Andy Baraghani. I substituted American globe eggplant for the smaller Japanese eggplant and incorporated Campari tomatoes. I also used fresh lime juice instead of dried black limes. We ate the stew over brown Basmati rice with warm naan on the side. Wow. 🙂

Yield: Serves 4

  • 8–9+ T vegetable oil, divided (I used canola oil)
  • 2 globe eggplants (about 2 lbs), peeled, cut into 1-inch rounds OR 6 small Japanese eggplants (about 2 lbs), peeled, halved lengthwise
  • Kosher salt
  • 1 large yellow onion, finely chopped
  • 1 tsp ground turmeric
  • 1/4 tsp ground cinnamon
  • freshly ground black pepper
  • 4 T double-concentrated tomato paste
  • 10 Campari tomatoes, cut into eighths OR 3 medium tomatoes (about 1 lb), seeds removed, coarsely chopped
  • 2 cups stock (can substitute water)
  • 3 to 4 cups water
  • 3 lemon omani (dried black limes) or 2 T fresh lime juice (see Note)
  • cooked basmati rice, parsley leaves, plain yogurt, and flatbread, for serving (I served brown Basmati rice, Greek yogurt & warm naan)
  1. Heat 6 tablespoons of oil in a large Dutch oven or other heavy pot over medium-high.
  2. Working in batches, cook eggplant in a single layer, adding another tablespoon of oil if pan looks dry, until deeply browned, about 3 minutes per side.
  3. Transfer to a paper towel-lined rimmed baking sheet; season with coarse salt. (I added an additional 4 tablespoons of oil to cook the second batch of globe eggplant slices.)
  4. Add 2 tablespoons of oil to same pot and cook onion over medium to medium-high, stirring occasionally, until softened and browned around the edges, 8 to10 minutes.
  5. Sprinkle turmeric and cinnamon over and season with salt and pepper. Cook, stirring, until fragrant, about 30 seconds.
  6. Stir in tomato paste and cook, stirring, until slightly darkened in color, about 2 minutes.
  7. Add tomatoes; cook, still stirring, until tomatoes have burst and mixture is very thick, 5 to 9 minutes.
  8. Nestle eggplant into sauce and season lightly with salt.
  9. Pour in stock and 3 cups of water; bring to a simmer.
  10. Pierce dried lemon omani with a paring knife and add to pot. (If using lime juice instead, add when dish is finished cooking.)
  11. Cook, gently stirring occasionally, until thickened and eggplant is almost creamy in texture, 40–50+ minutes. (I cooked mine significantly longer to achieve my desired thickness.)
  12. Divide rice among bowls; ladle stew over. (I served the stew over brown Basmati rice.)
  13. Top with parsley and yogurt and serve with flatbread. (I served it with warm naan.)

Rice & Potato Tahdig

I have an overwhelming collection of tahdig recipes. I have always wanted to make this Persian rice dish!

The dish is named for the crispy layer of rice that forms at the bottom of the pot is known as tahdig, which means “bottom of the pot.” This version also has thinly sliced potatoes in the crispy layer. This was my first attempt, and although delicious, it was a little bit too crispy and dark on the top. :/ I modified the cooking times in the recipe below.

This recipe is from Antoni in the Kitchen by Antoni Porowski. I used Yukon gold potatoes and seasoned the finished dish with sprinkled sumac.

Yield: Serves 8 as a side dish

  • 2 cups white Basmati rice
  • Kosher salt
  • 1/4 tsp crumbled saffron threads
  • 4 T (1/2 stick) unsalted butter, divided
  • 3/4 tsp ground turmeric
  • 1 small Russet or 1-2 small Yukon Gold potatoes, peeled and sliced 1/16-inch thick
  • 1 T coarsely chopped fresh flat-leaf parsley
  • 1 T dried cranberries, coarsely chopped, optional
  • sumac, for sprinkling, optional
  1. Place the rice in a large bowl. Add 1 tablespoon salt and cold water to cover by 1 inch; stir. Let stand for 30 minutes.
  2. Drain the rice in a strainer and rinse under cold water until the water runs clear.
  3. Meanwhile, in a large bowl, combine the saffron with 1 tablespoon of hot water; set aside.
  4. Place the rice in a large saucepan. Add 8 cups water and 2 tablespoons salt and bring to a boil over high heat, then reduce the heat to a simmer and cook, uncovered, until the rice is slightly softened on the outside, 3 to 4 minutes.
  5. Drain the rice in a sieve and rinse under cold running water, then shake well to remove excess water. Set aside.
  6. Cut out a round of parchment paper to cover the bottom of a 10-inch wide or other wide heavy pot with a lid, such as a Dutch oven. (I used a 10-inch enameled cast iron Dutch oven.) Line the pan with the parchment round.
  7. Add 2 tablespoons of butter to the pot and melt over medium-low heat, then remove from the heat and stir in the turmeric and 1/4 teaspoon salt.
  8. Arrange the potatoes, overlapping, on the bottom of the pan.
  9. Add the rice and 1/4 teaspoons salt to the bowl with the saffron water and gently stir to combine.
  10. Spoon the rice on top of the sliced potatoes (do not press or pack down). Using a fork, gently spread the rice in an even layer.
  11. Cook, uncovered, over medium or medium-low heat, until the mixture is fragrant, about 7 to 10 minutes. (I cooked it for 10 minutes over medium heat but would reduce the time to 7 minutes next time- possibly over medium-low heat.)
  12. Wrap a clean dishcloth or flour sack towel around the lid and tightly cover the pan, folding the cloth over the edges of the lid.
  13. Reduce the lowest possibly setting and cook, undisturbed, until the potatoes are crisp (you can peek by lifting up the mixture at an edge or two with a large serving spoon), 1 1/2 hours to 1 3/4 hours.
  14. Uncover and dot with the remaining 2 tablespoons butter.
  15. Remove the pan from the heat. Invert the dish onto a serving plate, then lift off and discard the parchment paper.
  16. Sprinkle with the parsley, cranberries, and sumac, as desired.

Cucumber-Tomato Salad with Seared Halloumi & Sourdough Croutons

This is a great dish to make with wonderful September tomatoes. I used a blend of my CSA tomatoes with grape as well as Campari tomatoes. It may possibly be my daughter’s (and even my husband’s!) dream salad- loaded with tomatoes, cucumbers, sourdough and fried cheese?!?! It was well received. 🙂

The recipe was inspired by a Greek horiatiki salad and is also similar to an Italian panzanella. Incorporating halloumi cheese makes it hearty enough to serve as a vegetarian main course. This recipe is from The New York Times, contributed by Julia Moskin.

Yield: 6 to 8 as an appetizer or side, 4 to 6 as a main course

For the Croutons:

  • 1 pound slightly stale sourdough or country bread, thickly sliced
  • 1/3 cup extra-virgin olive oil
  • Kosher salt

For the Salad:

  • 4 to 5 cups cucumber chunks, preferably thin-skinned, such as Kirby or Persian
  • Kosher salt and freshly ground black pepper
  • 2 to 3 pounds cherry tomatoes, halved, or ripe tomatoes, cored and cut into chunks (I used a blend of orange cherry, grape, and Campari tomatoes)
  • 8 to 12 ounces halloumi cheese
  • 2 garlic cloves
  • 1/2 cup excellent quality extra-virgin olive oil, plus more as needed
  • 2 T thinly sliced red onion or scallions, plus more to taste
  • 2 to 3 T coarsely chopped fresh mint or basil
  • 2 T red wine vinegar, plus more as needed

To Make the Croutons:

  1. Heat oven to 400 degrees.
  2. Cut each slice of bread into 1-inch-wide strips. Tear each strip into 1-inch pieces, removing the crust as you go if it is very thick.
  3. Transfer to a large rimmed baking sheet (or use 2 sheets, if necessary to prevent crowding). Drizzle with olive oil and toss until evenly coated.
  4. Bake until golden brown and crunchy on the outside, 10 to 20 minutes, rotating the baking sheet and turning the croutons halfway through so they brown evenly, and checking them every few minutes. (I baked mine for 12 minutes on convection.)
  5. Taste and adjust the seasoning with a light sprinkling of salt, if needed. Let cool on the baking sheet.

To Make the Salad:

  1. In a colander in the sink, toss the cucumbers with about 1/2 teaspoon salt. Place a bag of ice cubes or an ice pack on top to chill and firm the cucumbers. Let drain while you prepare the other ingredients.
  2. In a large bowl, combine the tomatoes with about 1/2 teaspoon salt. Toss and set aside while you prepare the other ingredients.
  3. Slice the halloumi about 1/4-inch thick, then cut into bite-size strips.
  4. Smash and peel the garlic cloves and combine with 1/2 cup extra-virgin olive oil in a measuring cup to steep.
  5. Pour off excess liquid from the bowl holding the tomatoes. Add drained cucumbers, red onion or scallions, fresh herbs and 2 tablespoons vinegar to tomatoes and toss well.
  6. Remove and discard the garlic cloves from the extra-virgin olive oil, add the oil to tomatoes and mix well. (If desired, the salad can be made up until this point and refrigerated for 30 minutes to 1 hour. Drain off excess liquid in the bottom of the bowl before proceeding.)
  7. When ready to serve, add about half the croutons to the salad and toss so they can absorb the liquid.
  8. Taste and adjust the seasonings with salt, pepper, extra-virgin olive oil and vinegar.
  9. Cook the halloumi: Line a plate with paper towels and lightly coat a nonstick skillet with extra-virgin olive oil. Heat oil over medium-high until rippling. Working in batches, cook the halloumi strips on both sides until golden-brown and crusty, about 1 minute per side. Remove to the plate to drain.
  10. Taste and add more croutons to salad as desired. (If there are too many, the salad will be starchy; too few, and it will be wet.)
  11. At the last minute, toss in the halloumi, mix gently and serve immediately. (If desired, transfer to a clean bowl or platter for serving.)

Persian Split Pea & Rice Soup with Meatballs (Ash)

This stew-like soup, traditionally called “ash” in Persian cooking, had a wonderful and unique flavor profile. It was loaded with fresh herbs which added lightness and brightness to what would otherwise be a heavy soup. I also added fresh lemon juice which contributed to the brightness.

This recipe was adapted from cookbook author Naomi Duguid, via Food and Wine. I don’t typically eat lamb and my husband is not partial to mint, so I adjusted the recipe accordingly by using ground turkey and dried thyme. I was unable to track down pomegranate molasses (discontinued at Trader Joe’s! :/ ), so I used balsamic vinegar in its place. Very hearty, healthy, and tasty. 🙂

I’m sharing my dish at Angie’s Fiesta Friday #157 this week co-hosted by Andrea @Cooking with a Wallflower and Su @ Su’s Healthy Living. Enjoy!

For the Soup:

  • 2 tablespoon extra-virgin olive oil
  • 1 yellow onion, thinly sliced
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground turmeric
  • 3/4 cup short-grain white rice (I used arborio rice)
  • 3/4 cup dried green split peas, soaked overnight and drained
  • 2 cups finely chopped parsley leaves and tender stems, plus more for garnish, optional
  • 2 cups finely chopped cilantro leaves and tender stems, plus more for garnish, optional
  • 1/2 cup finely chopped mint leaves (I omitted the mint)
  • 2 tablespoons pomegranate molasses or aged balsamic vinegar, plus more for drizzling
  • coarse salt
  • juice of 1/2 a lemon

For the Meatballs:

  • 1 small yellow onion, grated
  • 1/2 pound ground lamb or turkey
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground black pepper

For the Crispy Onion Topping:

  • 2 tablespoons canola oil
  • 1 large onion, thinly sliced
  • coarse salt and freshly ground black pepper, to taste
  • generous pinch of dried thyme or mint
  1. Make the Soup: In a large enameled cast-iron casserole or Dutch oven, heat the olive oil. Add the onion, cinnamon and turmeric and cook over moderate heat, stirring occasionally, until the onion is beginning to soften, 5 minutes.
  2. Add the rice, split peas and 10 cups of water and bring to a boil.
  3. Reduce the heat and simmer, stirring occasionally, until the rice and peas are tender and the soup is quite thick, 1 1/2 to 2 hours.
  4. Add the scallions, parsley, cilantro and mint and simmer for 30 minutes.
  5. Stir in the pomegranate molasses/balsamic vinegar and season with salt.
  6. Make the meatballs: In a medium bowl, combine all of the ingredients.
  7. Roll rounded teaspoons of the ground meat into balls.
  8. Add the meatballs to the soup and simmer until cooked through, 10 minutes. If the soup is getting too thick, add water.
  9. Meanwhile, Make the Toppings: In a small skillet, heat 2 tablespoons of the canola oil.
  10. Add the dried thyme or mint and cook until fragrant, 30 seconds. Scrape the herb oil into a bowl and wipe out the skillet.
  11. Heat the remaining 2 tablespoons of canola oil in the skillet. Add the onion and cook over moderate heat until golden and crisp, 8 minutes; drain.
  12. Serve the soup garnished with the herb oil, fried onions, and additional fresh herbs, as desired.

Note: The soup can be refrigerated for up to 3 days and reheated gently before serving. Add the meatballs and simmer 10 minutes before serving.

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