A Persian sauces have to cook over low heat and remove a lot because the ingredients are crushed and lose their shape. They contain little water and add the spices at the end of the cooking.
These recipes taught to me two of my best friends. They are Persians and love them very much. Therefore I have great affection for the ancient Persian cuisine.
Ingredients for four people:
¤ ½ kg veal into pieces, or if you prefer chicken thighs 8
¤ 6 eggplant
¤ 1 large onion
¤ 6 tablespoons tomato sauce or 1 can of 250 g of crushed natural
¤ dry Limoncito 1 or 3 tablespoons lemon juice
¤ 50 cl oil olive oil
¤ Salt to taste
¤ Pinch of cinnamon
¤ 4 cups of water
How to make the recipe:
Wash and cut into slices 1 cm long eggplants. Put them throw salt and let the bitter water. Book. While in a pot on the fire, put a little oil, when hot put the meat and brown. Add the finely chopped onion and saute until onion is transparent. Add water and salt. Let it cook on low heat until meat is tender. Add the tomatoes, Limoncito or lemon juice and cinnamon, boil a few minutes.
While the sauce is done, rinse the eggplant and fry dry. The drain well and place them over the meat. Boil a few minutes. To serve, place the eggplants on a tray and meat with the sauce in another. It comes with basmati rice.
Note: Sometimes add lentils are peeled to be added when the water burst out the meat and boil.