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How to cook an excellent and delicious Mosama Bademjan (Persian eggplant stew)?

Mosama Bademjan is among North Iranian foods that chicken meat is used in it.

This food is usually considered the same with Gheymeh bademjan (Persian stew with eggplant and split peas) and even eggplant stew.

Eggplant is served with Gheymeh bademjan instead of potatoes, and eggplant stew is made up of minced meat and eggplant, and the eggplants are cooked for a while on the heat in the stew but Mosama Bademjan is a stew that there is a fried chicken with fried eggplant and tomatoes as herbs in it.

The stuffing of Mosama Bademjan is only sour grapes and the finer the sour grape is, it is better.

Avoid adding vinegar and lemon juice to this food because it does not taste well.

This North Food, which is sometimes confused with eggplant stew, is a delicious meal that it is pleasant to all, because of the accompaniment of eggplant with fried chicken and nobody can pass through it, but making this food, as in other Iranian foods, has small elegances, which in this section, all of these tips and techniques for this great stew will be provided then come along with us.