KhoreshtBadamjan

‫خورشت بادامجان‬

(Khoresht-e-Badamjan)

Eggplant Stew

Ingredients

• 10 Chicken Drumsticks
• 4-5 Large Potatoes (or 10-12 small) cut into bite size chunks
• 1 Liter of Chicken Stock (Or 2 cubes of bullion in 1 liter of hot water)
• 1 Can Tomato Sauce
• 8-10 Small Eggplant (or 3-4 Large, but the small are easier to work with)
• 1-2 Handful Pearl Onions (or 1-2 Large Onions roughly chopped)
• 1-2 Tsp Ground Cloves
• 1 Tbsp Cinnamon
• 2 Tbsp Cumin
• 1 pinch Saffron (Iranian, Indian, or Kashmiri if you can find them, otherwise Spanish will do) (Optional)
• Salt and Pepper to taste

Directions

1. Heat Oven to 425° F.
2. Using a mortar and pestle, grind the Saffron with a little (1⁄2 tsp) salt.
3. Use Olive Oil to brown the onions and remove the onions from the oil.
4. Use the oil to brown the drumsticks, season the browned sides with salt, pepper, and saffron.
5. Add the potatoes, onions, cumin, cloves, and cinnamon and mix throughly.
6. Add enough stock to cover half of the mixture and leave on low heat.
7. Add 3⁄4 of the tomato sauce.
8. Cut the eggplants into quarters (eighths if they are large), sprinkle salt on them and let them sit for 5-10 minutes.
9. Wash the salt off the eggplant and pat them dry.
10. Brush the eggplant pieces with olive oil and put them in the oven on the top rack until brown (usually 5-8 minutes).
11. Lay the roasted eggplant on top of the chicken mixture and add the remainder of the tomato sauce over the top.
12. Bring to a boil and turn the heat down to low. Let simmer until the potatoes and chicken are cooked (usually 10-15 minutes).
13. Serve over rice.