Persian

Khoresh-e Bademjan with Eggplant and Tomato and Yogurt and Saffron and Rosewater and Apricot and Almonds

Name: Khoresh-e Bademjan with Eggplant and Tomato and Yogurt and Saffron and Rosewater and Apricot and Almonds
Total time: 50 min
Yield: 4 servings
Cuisine: Persian
Ingredients: 1 large eggplant, cubed; 2 tomatoes, chopped; 1 cup yogurt; 1/2 tsp saffron threads; 1/2 tsp rosewater; 1/2 cup dried apricots, chopped; 1/4 cup almonds, sliced; 1 tbsp oil; 1 onion, chopped

A rich Persian stew with eggplant, tomatoes, yogurt, and sweet additions of apricot and almonds.

50 minutes4 servings

Method

Sauté onion in oil until golden.
Add eggplant and cook until softened.
Stir in tomatoes and cook until sauce thickens.
Mix in yogurt, saffron, rosewater, apricots, and almonds, and simmer for 10 minutes.

Mains Vegetarian Soups

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