| previous | next |
Title: Joojeh Baadem Jan (Chicken Stew with Green Be
Categories: Stew Poultry Jewish Sephardic Persian
Yield: 8 Servings
| 2 | lb | (abt 2) eggplants water & salt |
| 4 | tb | Corn oil |
| 3 | lb | Chicken parts -- legs, breasts, thighs -- 8 pieces, loose sk |
| 2 | md | (1 c) onions, sliced |
| 2 | c | Water |
| 1/4 | ts | Ground turmeric |
| 1/4 | ts | Pepper |
| 1 | lg | (3/4 c) fresh ripe tomato, chopped (or an equal amt canned t |
| 1 | lb | Green beans, cut into 2-in pieces |
| 1/2 | c | Tomato paste, dissolved IN |
| 1 1/2 | c | Water, hot |
| 2 | tb | Lemon juice |
JOOJEH BAADEM JAN (Chicken Stew with Green Beans and Eggplant)
Thick eggplant steaks & tomato add delicious flavor to chicken in this recipe. This is big party preparation served at Jewish Weddings when something special is required. Lemon juice heightens seasoning and beans contribute texture.
1. Peel eggplants & cut them lengthwise into 1/2-inch thick slices. Soak them in 3 cups of water & 1 tb salt for 1/2 hr. Drain; rinse well in cold water & dry slices on a towel. Heat 2 tb oil in a skillet & fry eggplant on both sides over moderate heat for 3 mins, to soften. Cover pan during this step. Remove slices to a plate & set aside.
2. Heat remaining 2 tb oil in a large pan & over moderate heat brown chicken pieces for 10 mins. Add onions, 1 ts salt, turmeric, & pepper, mix well, cover pan, and fry 5 mins more. Add fresh tomato & green beans & cook, covered, for 5 mins more.
3. Add tomato paste/water mixture & mix everything together. Place eggplant slices on top of mixture but do not stir. Cover the pan & cook over low heat for 15 mins.
There should be ample thick sauce. Adjust salt & pepper to taste. Sprinkle lemon juice over all, cover pan, & simmer slowly for 5 mins more. Serve warm w/white rice & its crust (the tadiq).
VARIATION: Lamb or beef may be used instead of chicken. For this use 2 lbs boneless meat cut into 2-inch cubes, browned w/onion, salt, turmeric, & pepper for 20 mins. Proceed as for chicken but extend total cooking time to abt 1 hr, long enough to tenderize meat.
Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- C 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi
| previous | next |