MALA (Muslim American Leadership Alliance) is an arts and culture organization committed to amplifying and celebrating the voices and perspectives of American Muslims through the art of oral history and digital storytelling. MALA works to build vibrant and dynamic communities and inclusive spaces for cultural exchange and community dialogue. This family recipe is provided by Zainab Khan, MALA's Co-founder and Executive Director.
I love this dish because its ingredients are so universal, and it can take on so many different flavors. When I was a child growing up outside of Chicago, my father used to make Khoresh Bademjan for us. Today, I make the same dish for my son and although my recipe is slightly different, it still feels like I'm carrying on a tradition. In many ways, I love this dish for its practicality: it's inexpensive to make, it has a very flexible flavor profile, and it's really nutritious as well. My two-year-old even loves it! Khoresh Bademjan will forever be special food for me, both for its personal value and for its cross-cultural value as well.
1 1/2 pounds (stemmed, peeled, and cut into 1-inch pieces)
1/4 cup plus 2 tablespoons extra virgin
1 large yellow onion (trimmed, peeled, and finely sliced)
3 large cloves garlic (peeled, smashed, and finely chopped)
1/2 teaspoon cinnamon
1/2 teaspoon salt (sea or kosher, plus extra for salting the )
1 (28-ounce can) tomatoes (whole and peeled; drained) or 5 large fresh tomatoes
1/2 cup water
In a or large chef's pan set over medium-high heat, warm the oil. Add the onions and saute until they are soft and translucent, and beginning to brown in spots, about 7 to 9 minutes. Add the garlic, cumin, turmeric, cinnamon, and salt, and sauté until the onions are coated and the spices are aromatic, about 1 minute more.
Add the to the pan (if it has released a lot of liquid, pat it dry with paper towels or a clean tea towel first). Drizzle with 2 tablespoons of olive oil. Sauté, turning to coat the in the onion and spice mixture, until the turns tender and shrinks in volume, about 8 to 10 minutes.
Stir in the tomatoes, using the spoon to break them apart into large chunks. Add the water, and saffron, if using. Stir well. Bring to a simmer, reduce the heat to low, and cook covered for 10 to 15 minutes, stirring occasionally. Serve hot over rice, quinoa or .
Taste from Home is collection of recipes and stories inspired by the food that defines who we are and where we come from. As we are all home exploring new recipes and cuisines, we encourage you to share a recipe and story with us that connects you to your family and cultural heritage.
Please consider making a tax-deductible donation today, if you are able. If you are unable to donate, you can still participate by sharing a recipe by using hashtags #tastefromhome, #tastefromhomerecipe, & #chicagocultural on Facebook, Twitter, or Instagram.Report Abuse Edit My Team