Badem Joon

My friend Chris made this Persian eggplant stew called Badem Joon. You can make it with lamb or beef. He served it with basmati rice. It’s really delicious!



Badem Joon

Serves 4

1 lb stew meat
¼ cup olive oil
1 onion, chopped
2 cloves garlic, minced
salt & pepper
1 large eggplant
1 tomato, chopped
1 Tbs tomato paste
¼ cup lemon juice
1/4-1/2 cup water
½ cup peas

Cut meat into 1” pieces. Heat ½ the oil in a Dutch oven. Add meat and sear. Add onion, cook 5 min.. Add garlic, salt & pepper. Turn down heat and simmer 1-2 hours.

Cut eggplant lengthwise into ¾ inch slices. Place on baking sheet and salt both sides. Place in colander and drain for 1 hour. Preheat oven to 400 degrees. Dry eggplant slices with paper towels. Brush both sides with remaining olive oil and place on foil lined baking sheet. Bake for 30-40 minutes.

When meat is ready, add tomato, tomato paste, lemon juice and water. Mix. Layer eggplant on top of meat and cook for ½ hour.

If using dry peas, add when meat is cooking (last 45 min.). If using fresh or frozen peas, add last 5 minutes.

Serve with rice.


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