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This recipe was uploaded by pralin
The stew is served with rice.The dish has Persian roots, and most are known in the region at Kaspijska Sea.
Squeeze the liquid from the eggplant and roast it until it gets a golden-gold color. Add on household paper.
Fry onios in a skillet. Add the dry spices.
Divide the meat into fine pieces pot and add the onions. Let it brown the meat on medium heat for 10 minutes.
Transfer the ingredients from the pan to the pot and covered with boiling water. Add the dried tomatoes, tomato puree, crushed garlic and cook until the meat feels tender. For lamb, it takes about 1h 10min.
20 minutes before the stew is ready, add green grapes and olive oil.
Add the drained eggplant in the pan and allow to warm for a while. Season with salt and pepper if needed.