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Yatimche | Persian Aubergine Stew

Yatimcheh is an awesome dish made in a flash. If you are a fan of quick recipes, also vegetarian friendly ones, here is the best option before you.

Yatimche is a traditional Persian food that has always kept its popularity untouched. It has always been the first nearest available choice if mums wanted to make a budget friendly yet delicious food. Do you want to know more cheap yet delicious dishes? Visit page 20+ Cheap And Budget-Friendly Persian Recipes.

Yatimche has very appetizing looks. If you doubt, you can turn your look to the picture and see how mouthwatering the appearance is! What are you waiting for? Go read the instructions and have fun!

yatimcheh is an iranian stew like dish cooked with eggplant, tomatoes and garlic.

Persian Aubergine Stew | Yatimche

Having simple ingredients and simply cooked, Yatimcheh is such a tasty and widely favored dish among Iranians. The basic ingredients of this food are vegetables, and since no meat is required to cook the dish, just like Eshkeneh, make it ideal for vegetarians. The low amount of calorie in this dish, also makes Persian Aubergine Stew suitable for a healthy diet. This food is cooked is various ways depending on the region, but this recipe is focused on the most common type of Yatimcheh. Some other types of recipes for this food are also discussed afterwards.
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Main Course, Side Dish
Cuisine persian
Servings 6 people
Calories 274 kcal

Ingredients
  

  • 6 eggplants (try to use bigger ones)
  • 6 tomatoes
  • 3 onions
  • 4 cloves of garlic
  • ½ cup oil
  • Salt and turmeric as much as required

Instructions
 

  • Peel the eggplants and chop them into small cubes or in to circles. Sprinkle the chopped eggplants with some salt. This will remove its bitterness . Wash the salt off the eggplants after 30 to 40 minutes. Instead of this, the eggplants can be put in salty water and washed after half an hour.
  • Dice the onions and tomatoes into small cubes or into circles. Peel the cloves of garlic and chop them.
  • In order to sauté the onions for some minutes, add some oil or butter to a pan. Start stir frying them and when turned to golden, take them out of the pan. Put the garlic in the pan, sauté it for some minutes as well. When done, they should be taken out of the pan.
  • At this point, add the eggplants to the pan and sauté them until they look golden. Then remove them from the pan and sauté the tomatoes until they are wilted and tender.
  • Put all the ingredients together in a pot and add some water, salt, pepper and turmeric. Let them cook all together for about half an hour. Your Yatimcheh is ready!

Topping and serving Yatimcheh

topped beautifully, Persiasn Aubergine Stew looks like this

As you can see, Aubergine Stew is really simple to prepare, the same thing is true about topping and serving it.

Yatimcheh (Eggplant with vinaigrette) is usually served with different kinds of bread, mostly the Iranian traditional and favorite Sangak bread. Sabzi Khordan and different kinds of Torshi are also served next to this dish. Yatimcheh can be topped with kashk (a form of dried milk or yogurt, with a salty taste) and fried mints.

Tips for cooking Persian Aubergine Stew (Yatimcheh)

yatimcheh or Persiasn Aubergine Stew recipe
  • Each of the ingredients is to be sautéed separately, since each one of them has a different preparation time.
  • Another method for cooking Yatimcheh is through poaching. In this method, you add a small amount of oil into a pan, chop all the ingredients into circles and put them all in layers on top of each other. You’d better lay them in the following order: onions, tomatoes and eggplants. Then add some water and let them cook. Gently stir the ingredients every once in a while in order to prevent them from getting burnt. In this method, tomato sauce can be used for flavoring.
  • Yatimcheh is better to be cooked with eggplants that have black, smooth and shiny skin with fewer seeds.
  • ”Yatimcheh with zucchini” is originally from Shiraz, but ”Yatimcheh with zucchini and eggplant” is also common in other cities of Iran. In Yatimcheh with zucchini, zucchini is also added to the ingredients.
  • Yatimche is traditionally a food without meat, and perfect for vegans, but in Azerbaijan (a north-western province in Iran), this food is cooked with meat. Yatimche is also cooked with chicken in some other cities of Iran. In both cases, meat or chicken is also sautéed separately and added to the ingredients.
  • ”Yatimche with eggplant and lentil”, is specific to Nishapor (a city in Khorasan Razavi province in the east of Iran). Yatimcheh is also generally known as the cuisine of Nishapor. In this version of Yatimcheh, some chickpeas and beans are also added.
  • In some versions of Yatimcheh, specifically in Kashan (a city in the northern part of Isfahan province), potatoes are added to the ingredients.
15 Comments
  1. nic says

    the eggplants are very bitter. what should I do for that?

    1. PersianGood Team says

      you can sprinkle salt on them and leave the eggplants for 30 – 45 minutes. or soak them in salty water for a while

  2. mona says

    can I grate the garlic instead if chopping it?

    1. PersianGood Team says

      yes that’s fine.

  3. lucy says

    I don’t really like frying the ingredients. what can I do instead?

    1. PersianGood Team says

      you can fry the onions and add the rest to it and then water, leave them cook.

  4. kara says

    for the topping I added onion to the fried mint too. it was awesome.

  5. mary says

    should I saute the zucchinis too? if i want to add zucchini to the stew?

  6. rosy says

    can I use mined meat for the stew?

    1. PersianGood Team says

      If you want to use minced meat, it is better to saute them first and shape them into meat balls.

  7. susan says

    the dish was a perfect one for me as a vegetarian. I loved it.

  8. alla says

    it was really delicious with meat. I highly recommend trying both ways!

    1. PersianGood Team says

      The recipe from Azerbaijan is that way.

  9. narmin says

    the dish is amazing with strained rice. they both go well together

    1. PersianGood Team says

      that’s right. it is ok with kateh too.

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