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\n\t\t<\/div>\n\nPERSIAN REGIONAL CUISINE: YATIMCHEH<\/h2>\n
Yatimcheh is part of the khorak<\/a><\/strong> (simple and quick dishes) \u062e\u0648\u0631\u0627\u06a9 \u06cc\u062a\u06cc\u0645\u0686\u0647 food. This traditional food without chi chi differs in ingredients from region to region. After all, there are regional characteristics, and it depends on where you are eating yatimcheh. Some add the courgette, walnuts, thyme, tomato paste, or saffron. There are even versions with small cubes of meat or minced meat. Some dice all the ingredients, and others puree or mash it.<\/p>\n
In Kashan, for example, yatimcheh is prepared only with potatoes, tomatoes and onions. On the other hand, in Shiraz it is prepared with courgettes instead of eggplants and sometimes with eggs. The Tabrizis, though, omit the potatoes. The Azaris from Iranian Azerbaijan even prepare it with minced meat, or chicken, lentils, beans, chickpeas and flavour it with saffron. The same dish can be so diverse.<\/p>\n
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\n\t\t<\/div>\n\nWHAT DOES YATIMCHEH MEAN?<\/h2>\n
Yatimcheh, or \u06cc\u062a\u06cc\u0645\u0686\u0647 in Farsi, translates as “little orphan” because meat is considered the father and mother in a Persian dish. Since yatimcheh contains no meat, it is seen as a little orphan and was a poor man’s food for a long time. Meat was considered a luxury in Persia for a long time and is still very important in Persian cuisine today. However, meanwhile more young and older people in Iran are changing their diet to vegetarian or vegan. You can find more vegan Persian recipes here<\/a><\/strong> on my blog.<\/p>\n
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<\/a><\/p>\nVEGAN DISHES FROM ALL OVER THE WORLD<\/h2>\n
This month, the motto of Volker Mampft’s<\/a> culinary world tour<\/a><\/strong> is – Vegan dishes from all over the world. So, if you want to discover vegan recipes from around the world, this is the right place for you. We’ll take you on a journey to China, Greece, Malaysia, Italy, India and more countries will be added until the end of the month. So feel free to check in from time to time.<\/p>\n
Susanne von Magentratzel mit Cheung Fun \u2013 Ged\u00e4mpfte Reisnudelrollen<\/a><\/strong>
\nSusanne von magentratzerl mit Malaiisches Dal-Curry<\/a><\/strong>
\nFriederike von Fliederbaum mit Fasolakia und Fisolen<\/a><\/strong>
\nBritta von Brittas Kochbuch mit Like-Chicken Tetrazzini<\/a><\/strong>
\nBritta von Brittas Kochbuch mit Erfrischender Sommersalat<\/a><\/strong>
\nBritta von Brittas Kochbuch mit Minestrone<\/a><\/strong>
\nBritta von Brittas Kochbuch mit Linsenpfannkuchen mit Tofu, veganem Tzatziki und Salat<\/a><\/strong>
\nPetra von Chili und Ciabatta mit Veganes Streetfood aus Nordindien: Pani Phulki \u2013 Pani Ke Pakode<\/a><\/strong>
\nKathrina von K\u00fcchentraum & Purzelbaum with\u00a0Vegane Pide mit Spinat<\/a><\/strong><\/p>\n- \n\t\t\t
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<\/a><\/p>\nHOW TO PREPARE EGGPLANTS<\/h2>\n
Eggplants are a popular vegetable in Iran, and it is not possible to imagine life without them. So it’s not surprising that you can find a lot of delicious aubergine recipes. In Persia, aubergines are usually peeled and then cut into thick slices, as they are fried most of the time. The reason is that when you fry them, the skin gets a bit chewy, and it’s a bit difficult to eat. I usually like the skin and leave it on most of the time, as it contains nutrients and is tasty to me. For this recipe, however, I peeled the aubergines.<\/p>\n
I also soak the eggplants in salt water for 30 minutes after washing it. As soon as the water turns black, I renew it and add salt again (in Iran, we use the water to wash our hands in case of excessive handsweating). I repeat this until the water remains clear. Before using the eggplants, I dry them well. This way, they loose any bitterness, become more digestible, taste much better and absorb less fat when fried. For this recipe, however, you don’t need to salt the aubergines because they are cooked. If you are also an aubergine lover, I have selected other recipes for you.<\/p>\n
Kashk-e Bademjan \u2013 <\/a><\/strong>Auberginen-Dip\u00a0<\/a>
\nMirza Ghasemi<\/strong> \u2013 persischer rauchiger Auberginen Dip<\/span><\/a>
\nBorai Bademjan<\/strong> \u2013 Auberginen-Dip mit Joghurt<\/span><\/a>
\nHalim Bademjan<\/strong> \u2013 Auberginen-Dip<\/a>
\nKhorak-e Bademjan<\/strong> \u2013 Auberginen T\u00fcrmchen<\/span><\/a>
\nKhoresht-e Bademjan<\/strong> \u2013 Lamm-Auberginen-Eintopf mit Verjus<\/a>
\nYatimak<\/strong> \u2013 Auberginen mit Schwarzaugenbohnen in Tamarinden Sauce<\/span><\/a><\/p>\nEGGPLANT HEALTH BENEFITS<\/h2>\n
In Teb-e Sonati – a traditional Persian medicine, eggplants have warm and dry properties. They are rich in vitamins A, B, and C and contain the following minerals: calcium, magnesium, potassium, copper, manganese, phosphate, zinc, and flavonoids. Eggplants are low in calories and rich in fiber, which has a detoxifying effect. They are also rich in antioxidants, stimulate the functions of the liver and pancreas, and lower blood pressure. The iron content in aubergines is helpful in cases of anemia. Eggplants contain small amounts of solanine, which is anti-inflammatory, antifungal, antibacterial, antipyretic, and cholesterol-lowering. The skin of the aubergine is rich in anthocyanins, which have a positive effect on type 2 diabetes.<\/p>\n
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\n\t\t<\/div>\n\nINGREDIENTS VEGAN EGGPLANT STEW<\/h2>\n
1 tsp olive oil<\/p>\n
2 large onions<\/p>\n
4 large potatoes<\/p>\n
2 eggplants<\/p>\n
3 garlic cloves<\/p>\n
1 mini red, yellow and green pepper<\/p>\n
4 tomatoes<\/p>\n
ADVIEH SPICE MIX<\/h2>\n
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