Saed News: Mela Ghormeh Shomali is a traditional and delicious dish from the north of Iran, made with eggplant and without meat, and it has a very simple cooking method.
According to the cooking service of Saad News, the video you watched was selected from the YouTube channel "digcheh1" and made available to you.
Mela Ghormeh Shomali is a delicious and traditional northern Iranian dish made with eggplant and no meat, renowned for its unique aroma and flavor. It's a perfect choice for those who want a vegetarian alternative to the famous Ghormeh Sabzi.
Ingredients:
100 grams of stewing meat
1 onion
6 tomatoes, pureed
1 tablespoon of tomato paste
2 to 3 cups of water
2 eggplants, diced
4 to 5 tablespoons of dried ghormeh sabzi herbs
Turmeric, salt, and black pepper to taste
Instructions:
Prepare the Eggplant: Peel the eggplants and cut them into cubes or slices. Salt them and set aside for 10-15 minutes to remove any bitterness. After that, rinse and pat them dry with a paper towel.
Fry the Eggplants: Heat some oil in a pan and fry the eggplants until they are golden brown. Once fried, remove them from the oil and set them aside.
Prepare the Sauce: In the same pan, add more oil if needed and sauté finely chopped onions until they turn golden brown. Add turmeric and cinnamon (if using) to the onions and stir for a minute to release their aromas.
Add Tomatoes: Dice the tomatoes and add them to the pan. Cook until the tomatoes soften and form a sauce. Season with salt and pepper to taste.
Combine the Ingredients: Add the fried eggplants back into the pan with the tomato sauce. If using dried fenugreek, sprinkle it in at this point. Stir everything gently to combine.
Simmer: Add a bit of water or vegetable broth if needed to create a sauce, and let everything simmer together for about 20-30 minutes on low heat.
Garnish and Serve: Once cooked, serve the Mela Ghormeh Shomali hot, garnished with fresh herbs like parsley or cilantro, and enjoy it with steamed rice or flatbread.
Let it simmer on medium heat for about half an hour until the stew thickens and cooks properly. In the final step, before serving, add lemon juice and let it simmer for another 15 minutes.
This dish is a comforting, hearty alternative to Ghormeh Sabzi, packed with the goodness of eggplant and the fragrant spices of the north. Enjoy the unique flavor and aroma!
