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Khoresh Bij Bij

Omid Roustaei, The Caspian Chef
Caspian Sea stew with poached eggs
5 from 9 votes
Prep Time 10 mins
Cook Time 1 hr 5 mins
Total Time 1 hr 15 mins
Servings 4

Ingredients
  

  • 1 medium onion, thinly sliced
  • 4 tablespoon olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon turmeric, ground
  • 1 lb ground meat
  • 4 tablespoons tomato paste
  • 2 medium yukon gold potatoes, cut into 1 inch pieces, peeling is optional
  • 4 medium tomatoes, diced
  • 1 1/2 cups water, adjust as needed
  • 1 1/2 teaspoons salt, adjust as needed
  • 1/2 teaspoon black pepper, ground
  • 2 tablespoons Ab Ghooreh (unripe sour grape juice), or fresh lemon juice
  • 6-8 eggs

Instructions
 

  • In a large frying pan, saute the onions in oil over medium heat for about 10 minutes. Add garlic and turmeric and continue to saute for 2 additional minutes.
  • Add the ground meat, breaking the chunks into smaller pieces and blending them into the sauted onions. Saute the meat and onion mixture for 5 minutes on medium-high heat. The meat should have turned light brown and no longer look raw.
  • Add the tomato paste and continue to stir and saute for another 2 minutes to bring out the flavor of the tomato paste.
  • Add the potatoes, tomatoes, water, salt, pepper and Ab Ghooreh or lemon juice and bring to a gentle boil. Once boiling, reduce heat, cover and cook for 40 minutes. Test to make sure the potatoes are sufficiently cooked and tender.
  • Using a spoon, pull the meat back to make room for the eggs to get cracked into the pan. Crack the eggs into the meat sauce one at a time.
  • I like to sprinkle a touch more salt and pepper on top of the eggs and then cover and cook on medium-low heat for about 5-7 minutes depending on how runny or cooked you prefer your eggs.
  • Once the eggs are cooked to your liking, turn off the heat and allow the stew to sit for 5 minutes before serving.
  • Bij Bij can be served with Persian flatbreads or with steamed basmati rice and a side of yogurt and fresh herbs.

Notes

Ground beef can be replaced with ground lamb or turkey.  I have also made this dish with crumbled up pieces of tempeh to make it vegetarian friendly.
A good quality canned tomatoes can be substituted if ripe tomatoes were not available. 
 
 
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