By Cooking with Yousef
Bademjan Polo is similar to Tahchin Morgh, but this is not a cake style dish, so you don’t have to worry about flipping the pot to get a perfect Tahdig.
- 500 grams / half kilogram Beef Stew
- One Lamb Shanks (bones removed when mixed with rice)
- 3 Cups of Rice
- 2 Tomatoes
- 1 Onion
- 1 Lime or Lemon * (forgot this till later in the video)
- 1 Teaspoon Salt
- 1 Teaspoon Black Pepper
- 3/4 Teaspoon Spoon Turmeric
- 1/2 Teaspoon Garlic Powder
- Liquid Saffron
- Cooking Oil
1- Fry the eggplant with vegetable oil on both sides. Adding salt on each side.
2- In a separate pot, fry the diced onions with vegetable oil until golden.
3- Stir in the beef and continue frying until the beef just turns brown.
4- Stir in curry powder, turmeric, and pepper.
5- Stir in the tomatoes and continue sizzling for couple of more minutes.
6- Boil the soaked rice for 10 to 15 minutes over medium heat.
7- Drain and rinse the rice with cold water few times.
8- Grease a large pot with vegetable oil (Approx. 2 tbsp).
9- Transfer half of the rice over onto the pot.
10- Top the rice with the layer of the beef mixture.
11- Top the beef with a layer of eggplants.
12- Cover with the remaining of the rice.
13- Sir 2 tbsp vegetable oil with salt and 2 tbsp water and pour over the rice.
14- Cover the pot with a napkin and a lid.
15- Cook for 30 minutes or until well cooked