Yatimcheh _ Persian Eggplant , Tomato and Potato Stew

The name Yatimcheh reminds me of my father. It was my father’s favorite food, and he always ate it with great enthusiasm. Peace be upon him. I liked that it was now and I was making this great meal for him.

This Persian stew is a very simple and traditional Iranian food that is prepared from a combination of eggplant, tomato, and onion. Of course, in the recipes of some cities, potatoes are used in this stew, and in others, minced meat is used in the preparation of this food.

This dish, along with kashke bademjan and mirzaghasemi, is one of the dishes whose main ingredient is eggplant and is suitable for vegetarians. It is served with barbari bread or sangak bread.

This food is served with bread, and it is very suitable for both vegetarians and those who are on a diet.

Let me tell you that my mother used to prepare this dish for my father, who had diabetes because eggplant is very useful for diabetics.

Eggplant has antioxidants like vitamins A and C, which help protect your cells against damage. It’s also high in natural plant chemicals called polyphenols, which may help cells do a better job of processing sugar if you have diabetes.

Sourced: webmd

For: 4 people

Preparation: 20 minutes

Cook for: 1 hour

Ingredients:

Instruction:

1. First, peel the eggplants, sprinkle the eggplant with some salt, and wait for 20 minutes. Then, wash them, dry them with a clean towel, cut them in half, and chop them into 2-3 cm pieces on the kitchen board.

2. Peel and wash the onions, cut them in half, chop them finely on the kitchen board, pour oil into a large pan, and put it on the heat until it gets hot. Pour the onions into the pan and fry them. Let them become golden.

3. Also, peel and wash the garlic and chop it like onions on the kitchen board, and when the onions are golden, pour them into the pan.

4. Then we saute a little and then add the chopped eggplants and saute them until they are fried, then add the fried onions and saute all the ingredients. Wash the tomatoes and chop them on the kitchen board.

5. Then, we add the ingredients to the pan and sprinkle black pepper, turmeric powder, and a little salt on the ingredients. Mix all the ingredients, pour half a glass of hot water on the ingredients, cover the lid of the pan, and reduce the heat very gently until the ingredients are cooked.

6. This food will be ready in about 20-30 minutes. When the food is glazed, and you see a layer of oil on it, it means it is ready, and you can remove the pan from the heat.

(You can also saute 1 spoon of tomato paste in the oil and add to the ingredients) pour Persian eggplant stew on a plate and enjoy it with bread and pickles or eating fresh vegetables.

What is served with this stew?

• Ytimche Bademjan is usually eaten with Iranian breads such as Barbari bread and Sangak bread.
• In some cities and depending on the taste, this dish is also eaten with Iranian rice.
• Iranian pickles such as pickled garlic are used as a dessert and side dish.
• Also, sabzi khordan, mast o khiar are good options as a side dish for this stew.

NOTES:

FAQ:

1. What is the main ingredient of yatimche?

This food is made from eggplant, tomato, onion, garlic, and spices.

2. How long does it take to cook this food?

We need 30 minutes to cook this food.

3. Which city is yatimcheh for?

This food is from Neyshabur in Khorasan province.

4. What is served with yatimche?

Along with this Persian food is served: barbari bread, sangak bread, sabzi khordan, zeytoon parvardeh, mast o khiar, mast o musir, and Persian doogh.

Did you like this recipe?

• Please share your experience with cooking this Persian food.
• If you are looking for vegetarian food, I suggest you this dish.
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