Tweet

Eggplant Rice (Bademjan Polow)

1 Lb (453g) Rice 1.5 Lb (680g) Eggplants 8 oz (227g) Ground Beef 1 Onion 1 Tomato Vegetable Oil Curry Powder Turmeric, Salt, Black Pepper Preparations: 1- Combine rice, 1 tbsp salt, and enough water to cover the rice 2 inch deep. 2- Soak 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 tomatoes and continue sizzling for couple of more minutes. 6- Boil the soaked rice for 10 to 15 minutes over medium heat. 7- Drain and rinse the rice with cold water 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 the layer of the beef mixture. 11- Top the beef with a layer of eggplants. 12- Cover with the remaining of the rice. 13- Sir 2 tbsp vegetable oil with salt and 2 tbsp water and pour over the rice. 14- Cover the pot with a napkin and a lid. 15- Cook for 30 minutes or until well cooked

Eggplant Rice (Bademjan Polow) CALORIES & NUTRITION VALUES

Eggplant rice or Bademjan Polo (Bademjan: Eggplant, Polo: Rice) is a delicious and nutritional Iranian dish popular in norther provinces of Iran. Bademjan Polo or Eggplant Rice contains very high amounts vitamin B6 and vitamin B12, as well as high amount of Iron. One serving (3.5 oz / 100g) of this Bademjan polow contains about 23 percent iron. One serving has 169 calories (34 calories from fat), 3.8g total fat (0.9g saturated fat), 13mg Cholesterol, 20mg sodium, 211mg potassium, 26.4g total carbohydrates (2.1g dietary fiber, 1.7g sugars), and 7g protein.