Now if I headed it with “Tadzhikistani Badrijan Kourma Recipe”, your eyes probably would’ve rolled back in your head….. Tadzhikistan is a country north of Afghanistan and the cuisine is influenced by Persian cooking. Meat is not terribly plentiful, so soups and stews (protein content) is bolstered with yummy chickpeas! I don’t bother with saffron rice with a crust as the cookbook “Please to the Table” calls for. It holds up great to barley or potatoes! The ingredient measurements aren’t important. This recipe is courtesy, once again, of my cooking Bible, Please To The Table
INGREDIENTS
1 lg. eggplant, about 1 1/2 pounds
1/3 cup vegetable oil
2 cups coarsely chopped onions
3 medium-size carrots, peeled and sliced diagonally, 1/4-inch thick
1 lb. boneless beef chuck, cut into 1-inch cubes
1/2 tsp. ground turmeric
1/2 tsp. sweet Hungarian paprika
1 tsp. cumin seeds, or more to taste
1/4 tsp. cayenne pepper, or more to taste
2 cups Beef Stock or canned broth (I use “Better Than Bouillon, about a Tb)
3 lg. tomatoes, peeled, seeded, and coarsely chopped pinch of sugar Salt, to taste
1 can (16) chick-peas, drained (I rehydrate my own)
3 tbsp. chopped fresh parsley
INSTRUCTIONS
Preheat the oven to 375 degrees F.
Pierce the eggplant all over with a small knife and bake on a baking sheet until soft, about 45 minutes. Cool until manageable, cut in half, scoop out the pulp, and set aside.
Heat half the oil in a large heavy skillet over medium heat. Add the onions and carrots and saute until colored and softened, about 15 minutes.
In a heavy casserole, heat the rest of the oil over medium-high heat, and brown the meat on all sides, stirring occasionally, about 10 minutes.
Add the sauteed vegetables, turmeric, paprika,cumin seeds, cayenne, and the eggplant pulp to the casserole. Cook, stirring, for 2 minutes.
Add the stock, tomatoes, sugar, and salt, and bring to a boil. Reduce the heat to low, cover, and simmer until the meat is tender, about 1 1/4 hours.
Add the chick-peas, taste and correct the seasoning, if necessary, and cook for 10 more minutes. Serve sprinkled with parsley with rice, barley or potatoes. Serves 6 over rice
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