How to prepare “Gheime Bademjan” with cooking tips and steps

How to prepare "Gheime Bademjan" with cooking tips and steps

Gheime Bademjan stew is one of the best and most delicious famous Iranian food in Toronto, which can be said to be no less popular than Qorme Sabzi stew, plum spinach stew, and Fasanjan stew. This Gheime stew is almost similar to potato Gheime stew, except that eggplant is used instead of potatoes. Follow us to learn about the art of this Gheime Bademjan stew and how to prepare it.

Ingredients we will need to make Gheime Bademjan:

  • 4 tablespoons cobs
  • 8 eggplants
  • 1 kilo of mutton with chopped bones
  • 1 onion
  • 10 tomatoes
  • 1 tablespoon of tomato paste
  • Sour grapes as needed
  • Half a teaspoon of cinnamon
  • Sufficient salt, pepper and turmeric
  • Frying oil as needed

First stage

To make Gheime Bademjan stew, you must first clean the cob and soak it for 2 hours. Then peel the eggplants and in order to remove the bitterness of the eggplants and use less oil during frying, you should soak them in water and thick salt for 2 hours.

After removing the eggplants from the water, you need to dry them, and for this, it is better to put them in a colander and place them under the sun to dry faster, or absorb the water with a towel. Then fry the eggplants in some oil.

Second stage

Finely chop the onions and fry them in a little oil on low heat until golden. Then add the meat with bones into the fried onion and fry the meat along with the onion. Add turmeric and pepper to the meats so that the aroma rises during roasting. Then we pour the soaked cobs into the pot and fry them a little with the rest of the ingredients so that the cobs don’t fall apart during cooking. At this stage, add 1 spoon of tomato paste to fry a little and become more colorful.

Third level

Pour enough water into the pot and wait for the water to boil. In the meantime, grate 5 tomatoes and pour them into the pot, and when the stew water boils, reduce the heat so that all the ingredients cook together slowly.

The final stage of cooking the stew

When the meat and beans are fully cooked, add salt. In the last 30 minutes of cooking the stew, when the stew is still juicy, add the fried eggplants and the rest of the tomatoes, which we divided into two halves, along with cinnamon and watercress, until all the ingredients are combined together and the stew becomes glazed. You just have to be careful not to exceed this time because the eggplants will be crushed inside the stew.

If you don’t like the stew to be thick, you can cook the fried eggplants together with tomatoes and a little salt, pepper and turmeric in a separate container with some water and pour it on top when serving.

Eggplant stuffing stew is extremely delicious that you can enjoy with white rice decorated with saffron.

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