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Uzbek   -   Dimlama (Vegetable Stew)   adapted from The Art of Uzbek Cooking by Lynn Visson

Description
Ingredients
  • 4 Tablespoons Olive Oil
  • 2 Large Onion -- Chopped
  • 2 Medium Carrot -- Chopped
  • 1 Medium Turnip -- Chopped
  • 1 Medium Bell Pepper -- Chopped
  • 2 Medium Yellow Squash -- Chopped
  • 1 Small Eggplant -- Peeled And Chopped
  • 1 Can Tomatoes -- Chopped
  • Salt And Pepper -- To Taste
  • Cayenne -- To Taste
  • 1/2 Teaspoon Cumin Seed
  • 1/2 Teaspoon Cumin
  • 2 Tablespoons Parsley -- Chopped
  • 2 Tablespoons Cilantro -- Chopped
  • 2 Cups Chicken Broth
Directions Saute onion in oil for 5 minutes. Add carrots, turnip, pepper, squash, and eggplant. Saute for 5 minutes. Add tomatoes, salt, pepper, cayenne, cumin seed, cumin and broth. Stir well and simmer on low heat for 45 minutes. Sprinkle with parsley and cilantro and serve.
Serves 4
Time to Make 0:00



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