{"id":15192,"date":"2022-12-01T08:11:29","date_gmt":"2022-12-01T08:11:29","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2022\/12\/01\/xoresht-e-badenjan\/"},"modified":"2024-10-29T13:54:09","modified_gmt":"2024-10-29T05:54:09","slug":"xoresht-e-badenjan","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2022\/12\/01\/xoresht-e-badenjan\/","title":{"rendered":"Xoresht-e Badenjan \u2013 Iranisches Lamm-Auberginen Ragout \u2013 Iranian Lamb-Eggplant Ragout"},"content":{"rendered":"

Ich bringe nochmals ein Rezept zum Blogevent von Susan von Labsalliebe #kochenfueriran<\/a>. Und selbstverst\u00e4ndlich gibt es auch in diesem Rezept wieder Auberginen! Tjaja!<\/p>\n

Es geht darum, Solidarit\u00e4t mit den Menschen in Iran zu zeigen, denen es seit Jahrzehnten nicht gut geht. Sie sind unterdr\u00fcckt und werden herum geschubst, unm\u00f6gliche Gesetze schr\u00e4nken sie ein und die Polizei reagiert hart und willk\u00fcrlich.<\/p>\n

Ich habe die Menschen in Iran kennengelernt, denn ich habe Familie dort. Sie sind unglaublich gastfreundlich und lieb. Meine Schw\u00e4gerinnen liessen nichts weg, um mir den Aufenthalt zu vergolden. Empfangen wurde ich mit einem Tisch voller S\u00fcssigkeiten, ganz typisch Iranische. Ich habe bereits im vorherigen Bericht Bilder von meiner Reise im Iran gepostet und auch diesmal poste ich wieder welche!<\/p>\n

Ich zeige Euch auch noch ein paar Bilder der Hochzeit. Ein Erlebniss wie aus einem Traum! Vor allem f\u00fcr mich Foodie war es eine unglaubliche Pracht!<\/p>\n

Ich bringe Euch ein weiteres Rezept aus dem Kochbuch von Neda Afrashi, welches \u201eDie Persische K\u00fcche\u201c heisst. Es ist ein Ragout mit vielen Auberginen!<\/p>\n

************<\/strong><\/p>\n

I once again bring a recipe to the blog event of <\/em>Susan from Labsalliebe #kochenfueriran<\/a><\/em>. And of course<\/em>,<\/em> there is eggplant in this recipe again! Well! <\/em><\/p>\n

The point is to show solidarity with the people of Iran who have not <\/em>had a good live <\/em>for decades. They are oppressed and pushed around, impossible laws restrict them<\/em>,<\/em> and the police react harshly and arbitrarily. <\/em><\/p>\n

I got to know the people of Iran because I have family there. They are incredibly hospitable and kind. My sisters-in-law<\/em>s<\/em> left nothing out to make my stay golden. I was welcomed with a table full of sweets, very typical Iranian. I already posted pictures from my trip in Iran in the previous report and I’m posting some again this time! I show you some pictures of the wedding. An experience <\/em>just out of<\/em> dreams<\/em>! Especially for me foodie it was an incredible splendor!<\/em><\/p>\n

I bring you another recipe from the cookbook of Neda Afrashi, which is called “The Persian Kitchen”. It is a ragout with lots of eggplant!<\/em><\/p>\n\n\n

\"Xoresht-e<\/figure>\n\n\n

Fuer 4 Personen:
4 Auberginen
800 g Lammfleisch von der Schulter
1 grosse Zwiebel
1 TL Kurkuma
\u00bc TL Saffran
6 Tomaten
4 EL Zitronensaft
\u00bc TL Zimt
Salz und Pfeffer
Oel<\/p>\n

Die Auberginen sch\u00e4len und in halb schneiden, in der Mitte einen Einschnitt machen und auf K\u00fcchenpapier gut Salzen. Mindestens 2 Stunden stehen lassen, dann abtrocknen und in Oel beidseitig braten. Zur Seite geben.
Die Zwiebel klein hacken und in einem grossen Topf in Oel weich braten, dann den Kurkuma dar\u00fcber streuen. Das Fleisch in W\u00fcrfel schneiden und zugeben. Rundherum gut anbraten, dann Saffran zugeben und mit Pfeffer w\u00fcrzen. 4 Tomaten auf einer groben Raffel direkt in den Topf reiben. 10 Minuten auf kleiner Hitze k\u00f6cheln lassen. \u00bc L Wasser zugeben und zugedeckt 1 \u00bd Stunden k\u00f6cheln lassen. Hin und wieder wenden und Wasser zugeben, aber bitte nur wenn n\u00f6tig! Mit Salz abschmecken.<\/p>\n

Die Auberginen auf das Fleisch legen, ich habe meine nicht zerschnitten, sondern ganz gelassen. Die \u00fcbrigen Tomaten in Scheiben schneiden und darauf legen. Zugedeckt nochmals 30 Minuten schmoren lassen. Dann den Zitronensaft rundherum zugeben und die Pfanne leicht schwenken, um es \u00fcberall hin zu verteilen. Pfanne zur\u00fcck auf den Herd geben, den Zimt dar\u00fcber streuen und zugedeckt nochmals 30 Minuten k\u00f6cheln lassen. Mit Reis servieren! K\u00f6stlich!!!<\/p>\n

************<\/p>\n

Hier findet Ihr noch mehr Persische Rezepte<\/a> von meiner Verwandtschaft und Freunden.<\/p>\n

Here you can find more Persian recipes<\/a> from my relatives and friends.<\/em><\/p>\n

************<\/p>\n

For 4 People:<\/em>
4 Eggplants<\/em>
800 g Lamb meat from the shoulder<\/em>
1 large Onion<\/em>
1 tsp Turmeric<\/em>
\u00bc tsp Saffron<\/em>
6 Tomatoes<\/em>
4 tbsp Lemon Juice<\/em>
\u00bc tsp Cinnamon<\/em>
Salt and Pepper<\/em>
Oil<\/em><\/p>\n

Peel and cut the eggplants in half, make an incision in the middle and salt well on kitchen paper. Leave for at least 2 hours, then dry and fry in oil on both sides. Put aside.<\/em>
Chop the onion and fry in a large pot in oil until soft, then sprinkle with turmeric. Cut the meat into cubes and add. Fry well on all sides, then add saffron and season with pepper. Grate 4 tomatoes on a coarse grater directly into the pot. Simmer on low heat for 10 minutes. Add \u00bc L water and simmer, covered, for 1 \u00bd hours. Turn now and then and add water, but please only if necessary! Season to taste with salt. <\/em><\/p>\n

Place the eggplants on top of the meat, I didn’t cut mine up but left them whole. Slice the remaining tomatoes and place on top. Cover and let simmer for another 30 minutes. Then add the lemon juice all around and swirl the pan gently to distribute it everywhere. Return pan to the stove, sprinkle the cinnamon on top and simmer, covered, for another 30 minutes. Serve with rice! Delicious!!!<\/em><\/p>\n\n\n

\"fleisch\"<\/figure>\n\n\n\n
\"sauce\"<\/figure>\n\n\n\n
\"fleisch\"<\/figure>\n\n\n\n
\"auberginen\"<\/figure>\n\n\n\n
\"am<\/figure>\n\n\n\n
\"aufgetischt\"<\/figure>\n\n\n
\n
\"Xoresht-e<\/figure>\n<\/div>\n\n\n
\"kochen\"<\/figure>\n\n\n
\n
\"plated\"<\/figure>\n<\/div>\n\n\n
\"Xoresht-e<\/figure>\n\n\n\n
\"Xoresht-e<\/figure>\n\n\n
\n
\"Xoresht-e<\/figure>\n<\/div>\n\n

Und jetzt kommt die Hochzeit, die einfach einmalig war!<\/p>\n

Die ersten Bilder zeigen das “Sofreh-ye Aghd”, das Hochzeitstuch, auf dem Boden nach Richtung Osten ausgerichtet ist. Das Paar sitzt an der Spitze des Tuchs, auf dem folgende Gegenst\u00e4nde sind:<\/p>\n

Goldm\u00fcnzen f\u00fcr Reichtum, Eier und N\u00fcsse f\u00fcr Fruchtbarkeit, Honig oder Kristallzucker f\u00fcr Suesse im Leben, 2 Kandelaber und Spiegel f\u00fcr Licht und Feuer. Weihrauch um den b\u00f6sen Blick abzulenken, ein Fladenbrot mit dem Segen f\u00fcr das Paar. Das sind zoroastrische Traditionen, welche die Zukunft des Paares symbolisieren.<\/p>\n

************<\/p>\n

And now comes the wedding, which was simply unique!<\/em><\/p>\n

The first pictures show the “Sofreh-ye Aghd”, the wedding cloth, on the ground facing east. The couple is sitting at the top of the cloth, on which are the following items:<\/em><\/p>\n

Gold coins for wealth, eggs and nuts for fertility, honey or granulated sugar for sweetness in life, 2 candelabras and mirrors for light and fire. Incense to distract the evil eye, a flatbread with the blessing for the couple. These are Zoroastrian traditions that symbolize the future of the couple.<\/em><\/p>\n\n\n

\n
\"\"<\/figure>\n\n\n\n
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\"\"<\/figure>\n<\/figure>\n\n\n

Und das Hochzeitsmahl fand erst um Mitternacht, nach der Zeremonie und dem Tanz und Kuchen Anschneiden statt. Man konnte alle m\u00f6glichen Reisgerichte, Fleischgerichte und Gem\u00fcse vorfinden!\u00a0<\/p>\n

************<\/p>\n

And the wedding feast took place only at midnight, after the ceremony and the dance and cake cutting. You could find all kinds of rice dishes, meat dishes and vegetables!\u00a0<\/em><\/p>\n\n\n

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\"\"<\/figure>\n<\/div>","protected":false},"excerpt":{"rendered":"

Ich bringe nochmals ein Rezept zum Blogevent von Susan von Labsalliebe #kochenfueriran. Und selbstverst\u00e4ndlich gibt es auch in diesem Rezept wieder Auberginen!…<\/p>\n","protected":false},"author":5,"featured_media":162231,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[268,61,639,1280,124,73,22,361,44,381,185,326,65,75,100],"tags":[66,127,26,50,382,186,1314],"class_list":{"0":"post-15192","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-blogevent","8":"category-eggplant","9":"category-from-around-the-world","10":"category-europa","11":"category-meat","12":"category-fruits","13":"category-vegetables","14":"category-glutenfrei","15":"category-main-dishes","16":"category-iran-persien","17":"category-lamb","18":"category-copycat-cooking","19":"category-tomato","20":"category-lemon","21":"category-onion","22":"tag-eggplant","23":"tag-meat","24":"tag-gemuse","25":"tag-main-dish","26":"tag-iran","27":"tag-lamb","28":"tag-tomato","29":"post_format-post-format-gallery"},"yoast_head":"\nXoresht-e Badenjan \u2013 Iranisches Lamm-Auberginen Ragout \u2013 Iranian Lamb-Eggplant Ragout - Pane-Bistecca<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pane-bistecca.com\/en\/2022\/12\/01\/xoresht-e-badenjan\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:locale:alternate\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Xoresht-e Badenjan \u2013 Iranisches Lamm-Auberginen Ragout \u2013 Iranian Lamb-Eggplant Ragout\" \/>\n<meta property=\"og:description\" content=\"Ich bringe nochmals ein Rezept zum Blogevent von Susan von Labsalliebe #kochenfueriran. 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