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Writer's pictureJelena Stefanović

ABGUŠT BADEMĐAN/ VARIVO OD JAGNJETINE I PATLIDŽANA

Abgušt ili aš je popularna vrsta jela u Iranu, jer je to varivo od raznog povrća, sa ili bez mesa. Vrlo je lako uz malo dodavanja tečnosti da se količina jela poveća ako se pojave iznenadni gosti, što nije retkost u iranskim domovima.

Sastojci:                                                                                                                            

1 veliki plavi patlidžan                                                                                                                       

4 kašike ulja                                                                                                                           

3-4 jagnjeće kolenice ili 750 gr jagnjećih grudi                                                                            velika glavica sitno naseckanog luka                                                                        

¼ čaše koncentrata od paradajza                                                                                          

2 čaše vode                                                                                                                              

soli i bibera po ukusu                                                                                                              

¼ kašičice cimeta                                                                                                                  

1 kašika soka od limuna                                                                                                                                                     

Priprema:                                                                                                                                             Oljušteni patlidžan isecite uzdužno na kriške debljine 2 cm, posolite ga i ostavite da odstoji 20 minuta. Potom ga isperite hladnom vodom i osušite pre prženja.

Propržite kriške patlidžana na zagrejanom ulju i stavite sa strane.                                

Propržite meso i dodajte mu naseckani luk.

Pržite još nekoliko minuta, a zatim dodajte koncentrat od paradajza, vodu, začine, limunov sok i poklopite. Kuvajte sat vremena ili dok meso ne bude sasvim mekano.

Pre samog serviranja dodajte pržene patlidžane u posudu sa mesom i pustite da se i oni malo krčkaju zajedno sa mesom.

 

                                                                                                                     

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