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Gheymeh Bademjan Masterclass
Intro to Gheymeh Bademjan
Course Intro (0:38)
Ingredients (5:43)
Special Persian Ingredients (3:54)
Useful Equipment for Persian Cooking
Pots and pans (4:50)
Knives (3:10)
Other Equipment Part One (2:30)
Other Equipment Part Two (2:59)
Persian Cooking Basics
Prepare the aubergines/eggplants (2:17)
Finely chopping onions (3:04)
Finely chopping garlic (1:45)
Cutting meat (2:30)
Searing meat (2:55)
Cooking onions and garlic (2:03)
Start Cooking the Stew (2:59)
Preparing Persian Saffron Rice
Parboiling the Rice (3:07)
Steaming the Rice for making Rice Tahdig (3:01)
Steaming the Rice for making Bread Tahdig (2:46)
Adding the aubergines and serving Gheymeh Bademjan
Sautéing the aubergines (3:16)
Adding the aubergines (2:51)
Serving Gheymeh Bademjan (1:04)
Arranging the Rice (2:35)
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Steaming the Rice for making Bread Tahdig
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