سبزه تابرونی، یک غذای محلی شمالی، کاملاً گیاهی و بسیار خوشمزه. Tubronay, a Persian vegetarian dish
Автор: Persian Cooking with Uncle K آشپزی با عمو خسرو
Загружено: 2022-02-26
Просмотров: 616
Hi, today we’re going to be making a vegetarian dish called Tabroney. It’s a very delicious and forgotten food and is very easy to make.
I learned this recipe from my mother, and I think it’s very delicious.
The original recipe calls for bitter orange juice but if you, like me, don’t have any, you can use verjuice or lemon juice instead.
500 g Mix of freshly chopped Parsley and Coriander
4 Tbsp of European Penny Royal (Optional)
1 Tbsp of Dried Mint
3 Medium Eggplants
2 Medium Tomatoes
5 Cloves of Garlic
2 Large Eggs
1 Tbsp of All-Purpose Flour
1 Tsp of Salt
½ Tsp of Black Pepper
½ Tsp of Turmeric
1/2 Cup of Vegetable Oil
1/2 Cup of Bitter Orange or Verjuice or Lemon Juice
500 گرم گشنیز و جعفری
4 قاشق غذاخوری خالواش
1 قاشق غذاخوری نعنا خشک
3 عدد بادمجان متوسط
2 عدد گوجه فرنگی متوسط
5 حبه سیر
2 عدد تخم مرغ بزرگ
1 قاشق غذاخوری آرد
1 قاشق چایخوری نمک
½ قاشق چایخوری فلفل سیاه
½ قاشق چایخوری زردچوبه
½ پیمانه روغن مایع
½ پیمانه آب نارنج یا آبغوره
First you need to cut up the parsley and coriander. You can either use a knife or a food processor. If you want to use a food processor, make sure to use a knife to cut them up a little bit before putting them into the food processor.
Add the dried mint and European penny royal into the food processor to mix it into the fresh herbs.
The herbs should look like herbs you’d use for Ghormeh Sabzi.
Cut the eggplants into whatever shapes you desire.
If your kids, like Rosha, want to help with cutting up the eggplants, make sure they’re holding the knives safely. They should keep their thumbs and pinkies away from the blade and bend their other 3 fingers slightly so that the blade is just touching their knuckles. This will help avoid any accidents with the knife and help them hold the vegetables in place.
Dice the tomatoes into medium sized cubes.
Pan-fry the eggplants. Add some salt and pepper.
While the eggplants are frying, panfry the herbs. Season with salt and pepper.
Once the herbs are done frying, push them to one side of the pot, add some oil, and sauté the garlic. Add the turmeric and then your tomatoes. Mix well.
Add some boiling water and put on the lid. The water should fully cover everything in your pot.
Whisk the eggs.
Fully dissolve your flour in cold water.
Add the eggplants and flour mixture to the pot. Mix and add the eggs.
The dish is supposed to be a little sour.
Put the lid back on and let it cook for another 10 minutes.
Bon Appétit
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