Eggplant stew and saffron rice

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This dish is called ‘khoreshteh bademjan ‘ in Farsi. Normally, cooks slave for around two hours to make this dish but using a slow cooker, this stew takes far less time and if possible, tastes even more delicious.

Stewed tomatoes, chunks of lamb, and fried eggplant, served over a bed of white basmati rice makes an excellent lunch or dinner. Search for this Persian recipe online 🙂

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