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 Uzbek - Dimlama (Vegetable Stew)
adapted from The Art of Uzbek Cooking by Lynn Visson
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Description
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Ingredients
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- 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
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Directions
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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.
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Serves
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4
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Time to Make
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0:00
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