Most Iranian (Persian) foods are prepared with herbs, fresh vegetables, and rice along with meat, lamb, chicken, or fish. Iran has a long history of agriculture, and use of fresh fruits, vegetables, and herbs is very common. From ancient times, Persia has always had the four seasons, giving a diverse variety to its cuisine from tropical to hot pot dishes that are popular for a chilly winter.
As a reminder to our non-Iranian readers: Polow is rice mixed with other ingredients, whereas chelow is plain white rice used with different stews.
~Nush-e Jan Editor
EGGPLANT RICE (BADEMJAN POLOW)
Ingredients: rice, 1 pound (453g); eggplants, 1.5 pounds (680 g); ground beef, 8 oz. (227g); 1 onion; 1 tomato; vegetable oil; curry powder; turmeric; salt and pepper
Preparation:
1. Combine rice, 1 Tbsp. salt, and enough water to cover the rice 2 inches deep.
2. Soak rice for at least 4 hours.
3. Dice the onion and tomato.
4. Peel and slice the eggplants.
Directions:
1. Fry the eggplant with vegetable oil on both sides, adding salt on each side.
2. In a separate pot, fry the diced onions with vegetable oil until golden.
3. Stir in the beef and continue frying until the beef just turns brown.
4. Stir in curry powder, turmeric, and pepper.
5. Stir in the diced tomato and continue sizzling for a couple more minutes.
6. Boil the soaked rice for 10-15 minutes over medium heat.
7. Drain and rinse the rice with cold water a few times.
8. Grease a large pot with vegetable oil (approx. 2 Tbsp.).
9. Transfer half of the rice over onto the pot.
10. Top the rice with a layer of beef mixture.
11. Top the beef with a layer of eggplant.
12. Cover with the remaining rice.
13. Mix 2 Tbsp. of vegetable oil with salt and 2 Tbsp. water and pour over the rice.
14. Cover the pot with a paper towel and a lid.
15. Cook for 30 minutes or until well cooked.
