PERSIAN EGGPLANT SAUCE|
1 lb. lean round steak
1 large chopped onion
1 1/2 Tbsp. butter
1 large can kidney beans
8 oz. tomato sauce
16 oz. water
1 tsp. lemon juice
1 can stewed tomatoes
This recipe was given to me by an Iranian immigrant.
This will feed 6 to 8 people. To make it authentic
Persian, use lamb instead of beef.
Trim all the fat from the steak and cut into bite size
cubes. Brown steak and onion in butter slowly. Add tomato
sauce, water and lemon juice. Cook covered in a large pan such
as a 6 quart roaster for 1 1/2 to 2 hours. Use low heat.
While this is cooking, peel and slice the eggplant crosswise in
1/2-inch slices. Run slices under tap water on both sides and
salt heavily on both sides. Allow the pieces to sit for 30
minutes. This removes the bitterness. Rinse off and pat dry.
Fry the eggplant in oil until browned on both sides. Drain on
paper towels. Add eggplant, beans and stewed tomatoes and
allow to simmer about 30 minutes more. Serve over Persian
rice. This recipe freezes well.
2 to 2 1/2 c. long grain white
2 Tbsp. butter
1 1/2 Tbsp. salt
In a large 6 quart roasting pan rinse rice in hot water
until most of surface starch is gone. Add enough water along
with the salt to adequately cook the rice. Boil until the rice
is almost done but still slightly hard. Drain the rice and
rinse only the pan. Put butter in pan and melt spreading
evenly. Spoon rice loosely back into the pan. Tie a dish
towel or other absorbent cloth around the lid and cover the
rice. Let cook very slowly over about 1 hour. Every 20
minutes use a pancake turner and loosen the rice. When the
rice finishes cooking you will have a fluffy white rice and a
crisp browned rice. I start the rice cooking shortly after
beginning to cook the sauce. Serve with green salad and hot
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