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2 large Onions, peeled and thinly sliced
3 tablespoon olive oil
2 cloves Garlic, peeled and crushed
1 pound stew meat (Beef Cross Rib Chuck), cut into ½-inch cubes
1 teaspoon Salt
¼ teaspoon Black Pepper
1 teaspoon Turmeric
½ teaspoon Ground Saffron dissolved in 4 tablespoon Hot Water
2 cups Water
4 whole Tomatoes, peeled and chopped
2 cups Tomato Juice
4 tablespoon Lime Juice
4 whole pierced dried Persian limes
1 teaspoon Advieh (Persian spice mix)
1/3 cups Yellow Split Peas
1 ½ cups Water
3 medium or 9 slim Eggplants ( I used 4 eggplants)
2 Egg Whites

Brown 2 onions until golden brown in 3 tablespoon oil over medium heat. Add crushed garlic, meat and brown. Add salt, pepper, turmeric, and saffron water.

Add 2 cups water, tomato juice, 4 tomatoes, 4 whole pierced dried Persian limes, and Advieh.
Add 1/3 cups yellow split peas in 1 ½ cups water for 20 minutes, drain, and add them for the last 10 minutes of cooking.

Peel eggplants and cut lengthwise in quarters if they are large. Place in a colander, sprinkle both sides with water and 2 tablespoon salt, and set aside for 20 minutes to remove the bitter taste. Rinse and pat dry.
Brush each eggplant on all sides with egg white and brown the eggplant in a non-stick skillet in 3 tablespoon oil; set aside.

Adjust seasoning to your taste. Add the cooked yellow split peas to meat mixture.

Preheat the oven to 350F. Transfer the meat and sauce into a deep ovenproof casserole; arrange the eggplant, then onion and tomato, on the top. Cover and bake for 30 minutes, then remove cover and bake another 15 minutes uncovered or until the eggplant is tender.

Serve immediately from the same dish or keep warm in the oven until ready to serve. Serve with saffron-steamed rice.

Note:
You may also substitute summer squash for the eggplant.

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