Bademjan (Persian Stew)

Ingredients:

3 eggplants (medium size)
700 grams beef or veal (in case of beef you will need to cook it longer, 40 minutes to an hour) 
1 onion , thinly sliced
3 cloves garlic , crushed
2 Tbsp tomato paste
1 can of crushed peeled tomato
juice of 1 lemon 
1 tablespoon turmeric
½ teaspoon saffron , diluted in 1 tablespoon of water
Vegetable oil
Salt
Pepper
Smoked paprika  

Process:

Sautee onion and garlic until translucent. Slightly season with salt and pepper, stir for couple of second and place the meat inside the pot. Cover with the lid, and let it cook on mild temperature until it’s juices evaporate. 
Stir in tomato pure, and after one or two minutes, add a can tomatoes as well. 
Season with additional salt, pepper, turmeric and smoked paprika.
Let it simmer on low temperature with the lid on top. 
Meanwhile, peel and trim the eggplants. Halve eggplants lengthwise or quarter the regular eggplants lengthwise. Fry the eggplants in a large skillet with 8 tablespoons of hot oil for about 10 minutes or until brown. Remove from skillet and add it to the meat. 

Keep the low temperature, and lid on top, while simmering for 2 – 2,5 hours if you use veal. In case of beef you need to cook it for additional 40 minutes to one hour – depending on the quality of the meat. 

When it’s cooked, squeeze juice of one lemon and stir well. 

Before serving, mix Greek yoghurt with saffron water and put on top of your bademjan stew and finish with pomegranate seeds. 

Serve with steamed rice

Bademjan (Bademdzan, perzijski gulaš)  ​

Potrebno vam je:

3 patlidzana (srednje velicine)
700 grama teletine ili junetine bez kosti (ukoliko koristite junetinu, kuhajte je duze 40 min do sat)
1 glavica crvenog luka (tanko izrezanog)
3 cehne bijelog luka (protisnutog)
2 kasike paradajz pirea 
1 konzerva paradjz pelata (kvalitetniji su oni cijeli konzervirani)
Sok jednog limuna 
Začini:
So, biber, maslinovo ulje, kurkuma, aleva paprika
Pola kasicice šafrana (potpite u pola fildžana vrele vode i pustite da stoji dok se gulaš krčka.) 
Plus:
Grčki jogurt i zrna nara
Temeljac 
​
Proces: 

U dubljoj serpi, pogodnoj za dinstanje i dugo kuhanje, na zagrijanom maslinovom ulju predinstajte crveni i bijelu luk. Lagano posolite i pobiberite da luk pusti aromu. Dodajte meso isjeceno na veće kocke. Poklopite i pustite da se dinsta na laganoj vatri sve dok prirodni sokovi mesa ne ispare. 
Potom dodajte paradjz pire, dobro izmijesajte, pa dodajte i paradajz iz konzerve. 
Potom začinite: dodajte jednu kasiku kurkume, soli i bibera po želji i jednu kašičicu slatke dimljene paprike. 
Poklopite i pustite neka lagano krcka. 
U posebnoj posudi na maslinovom ulju predinstajte patlidzan, kada lijepo porumeni, dodajte ga mesu.
Bademjan (citamo bademdžan) bi se trebao lagano dinstati 2 – 2 i pol sata – ako smo koristili teletinu, a u slucaju junetine dodatnih 40 minuta ili cak sat, ovisno o kvaliteti mesa. 
Po potrebi dodajite po pola case temeljca. 
Kada je Bademjan skuhan, iscijedite u njega sok jednog limuna i izmijesajte. Potom pripremite preliv od grckog jogurta. Vrlo jednostavno u cvrsti jogurt dodajte natopljeni šafran, mozete i nekoliko kasika safta bademjana, sve izmijesajte i prilikom serviranja prelijte preko mesa. 
Prespite zrnom svježeg nara.