Saed News: The combination of eggplant and pomegranate is one of the most exciting flavors. Pomegranate eggplant stew with chicken uses simple and accessible ingredients. You don't need much time to cook this dish, and it can be a delicious and unique stew for your Yalda night.
According to the cooking service of Saed News, the combination of eggplant and pomegranate is one of the most enticing flavors. Pomegranate eggplant stew with chicken uses simple and accessible ingredients. You don’t need much time to cook this dish, and it can be a unique and delicious stew for your Yalda night. You can prepare this pomegranate eggplant stew according to your dietary preferences using chicken, cut-up lamb meat, or meatballs.
Pomegranate Eggplant Stew with Chicken Recipe: The preparation time for this dish is 40-60 minutes.
The quantities listed in this recipe are suitable for 2-3 people, and you can easily increase the amount using simple multiplication and prepare a larger portion of this delicious dish.
The difficulty level of preparing this dish is categorized as medium.
Step 1 | Preparing the Onion: Start by washing and peeling the onion. Dice it finely with a sharp knife. In the pot where you plan to cook the stew, add a little oil and heat it. Add the onions to the oil and let them soften and turn golden.
Step 2 | Preparing the Chicken: Next, wash the chicken fillets and cut them into smaller pieces if desired. Add the chicken fillets to the onions and sauté until the raw smell disappears. At this stage, add some saffron solution and pepper to the fillets. Sauté for a while to give the chicken a nice color. You can cook the stew with other parts of the chicken as well; just increase the cooking time slightly.
Step 3 | Adding Pomegranate: Add the pomegranate seeds to the pot and sauté them briefly.
Step 4 | Cooking the Chicken: Add the pomegranate juice to the pot, cover it, reduce the heat, and let it cook for 15-20 minutes. If you don’t have pomegranate juice, you can dissolve 1 tablespoon of pomegranate paste in 1 cup of water and add it to the stew. If the pomegranate paste you are using is too sour, adjust the stew's taste with a little sugar at the end of cooking.
Step 5 | Preparing the Eggplant: While the chicken is cooking, wash and peel the eggplants. Slice them and soak them in a water and salt solution for 10-15 minutes. The saltwater will remove the bitterness from the eggplants and help them absorb less oil during frying. After the soaking time, drain the eggplants and dry them with a clean kitchen towel.
In a suitable frying pan, add a little oil and heat it. Fry the eggplants in the pan and then add them to the stew. Let everything cook together for 15-20 minutes.
Step 6 | Adjusting the Stew's Seasoning: Check the consistency of the stew and adjust the seasoning with some salt according to your taste. Serve your delicious and savory stew in a dish, garnish it with some pomegranate seeds, and enjoy it with plain rice or cooked rice.
I hope you follow the recipe above and enjoy this delicious dish, savoring its incredible flavor.
