Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, persian tomato stew (pamador ghatogh). It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Persian tomato stew (pamador ghatogh) is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes yummy. They are nice and they look wonderful. Persian tomato stew (pamador ghatogh) is something which I have loved my whole life.

A vegan recipe for khoresh bademjan, or Persian eggplant and tomato stew braised with spices and pomegranate molasses. Khoresh, (sometimes spelled khoresht) or stew, is a mainstay of Persian cuisine. While khoresh bademjan, or eggplant stew, often includes meat, it's a recipe well suited to.

To get started with this recipe, we must prepare a few ingredients. You can have persian tomato stew (pamador ghatogh) using 6 ingredients and 25 steps. Here is how you cook it.

The ingredients needed to make Persian tomato stew (pamador ghatogh):

1. Make ready 5 tomatoes
2. Take 3 eggs
3. Get 2 garlic clove
4. Take salt- pepper  turmeric
5. Take 2/3 tsp turmeric
6. Prepare oil or butter

Fresh lemon juice and ghooreh, or unripe grapes, lighten the stew and lend a particularly tart punch. Abgoosht is a traditional and famous Persian stew made with lamb shank, potatoes, onion, tomatoes, beans, spices, and dried limes. Khoresh bademjan is a deliciously balanced Persian stew that is prepared with eggplants, as well as lamb or beef and tomatoes. Persian liteh or garlic pickles, for serving (optional).

Instructions to make Persian tomato stew (pamador ghatogh):

1. Bring water to boil in a pot. Once the water is boiling put tomatoes in and cook for 3 minutes.
2. Then lift them out and place in a colander and keep it under cold tap water.
3. Once the tomatoes have cooled off, remove the tomato skin and chop them.
5. Peel garlic cloves. Using a mortar and pestle to crush them.
6. Heat the oil in a pan. Add crushed cloves and season with pinch of salt, pepper and turmeric.
7. Cracking eggs into the oil.
8. Gently whisk eggs until combine with garlic
9. Transfer cooked eggs to a plate.
10. Heat the oil in same pan. Add chopped tomatoes, salt, pepper, turmeric and ¼ cup of water.
12. Cook for 5 minutes. Add cooked eggs and well combine.
15. Serve pamador ghatogh with plain rice or mixed rice with vegetables.
25. Ingredients

Assorted fresh herbs (such as mint, tarragon and basil), scallions and radishes, for serving (optional). Taste and adjust seasoning with salt and pepper. Carefully arrange the browned eggplants and tomatoes atop the stew and then sprinkle on the young. (khoresh karafs) - Persian mung beans rice - Persian sour herbs stew (Torshi tareh) - Persian tomato stew (pamador ghatogh) - Persian lamb kidneys with tomato sauce - Persian cup cakes (Muffins) - Kuku Kienyeji na Sukumawiki - Persian Potato samosa - Persian pan fried sumac kebab. A lighter take on a traditional Persian stew that's perfect for the season's remaining vegetables. One of our family favorites during summer was khoresh-e bademjan, or eggplant stew, a thick, tangy, ruby-studded mass of eggplant, tomatoes, onion, and turmeric.

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