Oven baked Aubergine & Chicken Stew with Rice – (Khoresht-e-bademjoon va morgh ba berenj-e-kateh too fer)

Oven Baked Aubergine & Chicken stew


1 Onion (medium size)

1 tsp tumeric

1 tsp salt (I used sea salt)

1/2 tsp ground black pepper

1/4 tsp cinnamon

Pinch of ground Saffron

2 tblsp tomato puree

1.1kg Chicken (I used chicken thighs)

1/3 cup oil (I used olive oil)

3 cups cold water

2 1/2 cups rice (washed and drained)


Oil the base of a large roasting tin. Add the half of the salt, pepper, cinnamon and tumeric to it.

Cut the aubergines into thin slices and toss in the oil and spices. Layer the aubergine to make bottom layer covering the base of your tin.

Chop the onion and spread over the aubergines.

Add the chicken pieces and sprinkle with the rest of the remaining dry spices including the saffron.

In a jug add the tomato puree and dilute in 3 cups of water. Pour over the chicken.

Place in the oven for 45 minutes at 200 degrees celsius.

Keep the oven on and carefully remove roasting tin. Pour the rice in-between the chicken pieces so that it is immersed in the stew.

Place back in the oven for another 35 to 40 minutes.

Remove from the oven and enjoy.

Happy eating and Noosh-e-jaan 😃

6 Comments Add yours

  1. Yasmin says:

    How much rice? Thabks

    Liked by 1 person

    1. L K Bonabi says:

      Hi Yasmin, 2 and a 1/2 cups of rice should be enough for this dish. Let me know how it goes 🙂


  2. CarolCooks2 says:

    I always use chicken thighs as they are much tastier …Thank you for the follow 🙂

    Liked by 1 person

    1. L K Bonabi says:

      Thanks Carol, totally agree chicken thighs are better. Thanks for the follow 🙂

      Liked by 1 person

      1. CarolCooks2 says:

        I look forward to reading more of your recipes 🙂


      2. L K Bonabi says:

        Thanks Carol. Likewise 😀


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