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!

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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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