Iranian Vegetable Stew (Khoresht O Giahee) - Cooking with Yousef

eggplant

🥗Healthier: zucchini

💰Cheaper: potatoes

Zucchini is lower in calories and can substitute for texture.

vegetable broth

🥗Healthier: water + herbs

💰Cheaper: water

Using water with herbs can reduce sodium and cost.

Cut eggplant into cube sizes and soak in salt water for 30-45 minutes to reduce bitterness.

Chop bell pepper, tomatoes, onion, and garlic into desired sizes.

Drain and rinse eggplant after soaking, then dry it.

Heat oil in a pan and sauté eggplant until soft, about 1 minute, then remove from pan.

Add more oil to the pan and sauté onion until softened.

Add garlic and tomato paste, cooking until well combined.

Stir in spices and chopped tomatoes, then add salt to taste.

Pour in about 1-1.5 cups of hot water and return eggplant to the pan along with pinto beans.

Reduce heat and simmer for 20-30 minutes until ready.

Serve with parsley on top and optionally with rice or bread.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary