As a reminder to our non-Iranian readers: Polow<\/em> is rice mixed with other ingredients, whereas chelow<\/em> is plain white rice used with different stews. \u00a0
~Nush-e Jan Editor<\/p>\n\n\n\n
![\"\"](\"http:\/\/peykmagazine.com\/en\/wp-content\/uploads\/2024\/11\/Bademjoon-polo.jpg\")
<\/figure>\n\n\n\nEGGPLANT RICE (BADEMJAN POLOW)\u00a0<\/strong> Directions:\u00a0<\/strong> 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<\/p>\n","protected":false},"author":2,"featured_media":4278,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"two_page_speed":[],"footnotes":""},"categories":[65],"tags":[],"class_list":["post-4231","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nooshe-e-jaan"],"yoast_head":"\n
Ingredients:<\/strong> 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\u00a0
Preparation:\u00a0<\/strong>
1.\u00a0 Combine rice, 1 Tbsp. salt, and enough water to cover the rice 2 inches deep.\u00a0 \u00a0
2.\u00a0 Soak rice for at least 4 hours.\u00a0
3.\u00a0 Dice the onion and tomato. \u00a0
4.\u00a0 Peel and slice the eggplants.<\/p>\n\n\n\n
1. \u00a0 Fry the eggplant with vegetable oil on both sides, adding salt on each side. \u00a0
2. \u00a0 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. \u00a0 Stir in curry powder, turmeric, and pepper.
5. \u00a0 Stir in the diced tomato and continue sizzling for a couple more minutes.
6. \u00a0 Boil the soaked rice for 10-15 minutes over medium heat.
7. \u00a0 Drain and rinse the rice with cold water a few times.
8. \u00a0 Grease a large pot with vegetable oil (approx. 2 Tbsp.).
9. \u00a0 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 \u00a0 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.<\/p>\n\n\n","protected":false},"excerpt":{"rendered":"