Iranian cuisine is typically a combination of rice with meat, vegetables and nuts, flavoured with characteristic Iranian herbs and spices. Iranians also have some of the tastiest breads in the world. For Expat Living staffer Leanda Rathmell, this simple and delicious Persian recipe has been “A family favourite since we were kids!”.
Makes six servings
• 1kg diced chicken
• 1 large eggplant
• 2 tablespoons salt
• 2 large onions, sliced
• ½ cup butter
• 1 teaspoon turmeric
• 1 can (400g) beef broth
• ½ cup water
• 1 can (400g) petite diced tomatoes
• Juice of 2 limes
• ¼ teaspoon cinnamon
• ¼ teaspoon nutmeg
1. Cut eggplant into slices about two inches by four inches. Sprinkle with two tablespoons of salt and set aside on paper towel for 20 minutes.
2. Sauté the onions in four tablespoons of butter until golden brown. Then add in the diced chicken to brown.
3. Stir in turmeric, cinnamon and nutmeg. Then add beef broth, canned tomatoes and lime juice. Cover and simmer over low heat for 1.5 hours, stirring occasionally.
4. Blot the eggplant with a paper towel, then sauté it in remaining butter until golden brown on both sides.
5. Serve the chicken and eggplant with rice or flatbread.
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This article first appeared in the October/November 2018 issue of Expat Living magazine. Subscribe now so you never miss an issue