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Preheat the oven to 375 degrees F. Pierce the eggplant all over with a small knife and bake on a baking sheet until soft, about 45 minutes.
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Cool until manageable, cut in half, scoop out the pulp, and set aside.
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Heat half the oil in a large heavy skillet over medium heat.
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Add the onions and carrots and saute until colored and softened, about 15 minutes.
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In a heavy casserole, heat the rest of the oil over medium-high heat, and brown the meat on all sides, stirring occasionally, about 10 minutes.
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Add the sauteed vegetables, turmeric, paprika,cumin seeds, cayenne, and the eggplant pulp to the casserole.
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Cook, stirring, for 2 minutes.
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Add the stock, tomatoes, sugar, and salt, and bring to a boil.
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Reduce the heat to low, cover, and simmer until the meat is tender, about 1 1/4 hours.
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Add the chick-peas, taste and correct the seasoning, if necessary, and cook for 10 more minutes.
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Serve sprinkled with parsley to accompany the Basic Steamed Saffron Rice.
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BASIC STEAMED SAFFRON RICE WITH A CRUST: This is the basic preparation of an Azerbaijani basmati rice pilaf.
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For the kazmag, the delicious crust on the bottom of the pot, you can choose bread, potatoes, or rice bound with eggs.
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Serve this pilaf as a side dish with your favorite entree, or in a traditional Azerbaijani way with one or more of the toppings that follow.
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2 cups basmati rice Salt Bread Crust, Egg Crust, or Potato Crust (recipes follow) 1 cup (2 sticks) unsalted butter, or more as needed, melted 1/4 cup water 1/2 teaspoon saffron threads, crushed in a mortar Pomegranate seeds, candied fruit, or fresh mint leaves for garnish.
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1.
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Place the rice in a fine sieve and rinse thoroughly under cold running water to remove as much starch as possible.
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Place the rice in a large bowl and add enough lukewarm water to cover it by about 1 inch.
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Add about 1 teaspoon salt and let the rice soak for 1 hour.
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Drain the rice and rinse well under cold running water.
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2.
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Bring 3 quarts water to a boil in a large pot and let boil for about 2 minutes.
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Add salt.
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Pour in the rice in a thin, steady stream.
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Let boil, uncovered, stirring once or twice, 7 to 8 minutes.
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The rice should be almost cooked but still slightly hard to the bite.
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Drain the rice thoroughly and rinse under cold running water.
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Drain again.
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3.
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Mix 4 tablespoons of the butter and the 1/4 cup water and pour it into a large, flat bottomed, heatproof casserole with a tight fitting lid.
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Spread the butter mixture evenly on the bottom of the casserole.
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Place the desired crust in the casserole, making sure it covers the bottom completely.
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Heat the casserole over medium heat for 5 minutes.
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Place half the rice in the casserole, sprinkle with another 4 tablespoons of the butter, top with the remaining rice, and sprinkle with another 4 tablespoons of the butter.
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Gather the rice into a mound and make 6 to 7 holes with the handle of a wooden spoon.
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Wrap the casserole lid in a linen or cotton kitchen towel to absorb the steam during cooking.
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Tie the ends together over the top.
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cover the casserole tightly, making sure that no steam can escape during cooking.
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reduce the heat to very low and steam the rice, stirring once or twice, until tender, 40 minutes.
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4.
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In a small bowl, stir the saffron into the remaining 4 tablespoons of the butter and let stand for 5 minutes.
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5.
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Remove the rice from the heat and let stand, covered, for 5 minutes.
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Place 1 cup of the rice in the bowl with the saffron butter and toss until bright yellow.
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6.
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Arrange the rest of the rice on a decorative serving platter.
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Remove the crust with a metal spatula.
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Break it into pieces and scatter them, along with the saffron rice, over the white rice.
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Decorate, if desired, with pomegranate seeds, candied fruit, or mint leaves.
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Served with the desired topping.
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Serve 6.
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NOTE: If you are making the Egg Crust, increase the amount of rice to 2 1/2 cups.
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the amount of water remains the same.
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BREAD CRUST: LAVASHLI KAZMAG: Enough lavash, pita bread, or flour tortillas to cover the bottom of a large casserole.
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If you are using pita, split each bread into two rounds.
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After spreading the melted butter evenly over the bottom of the casserole (Step 3 above), line with the bread.
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Proceed with the remainder of the basic steamed rice recipe.
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Makes enough for 1 pilaf crust.
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EGG CRUST: JUMURTALI KAZMAG: This classic Persian crust is actually made with rice, which is mixed with beaten eggs.
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4 large eggs 1 cup precooked Basic Steamed Saffron Rice with a Crust (see above through Step 2) Beat the eggs in a large bowl and mix with the rice.
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Spread the mixture evenly over the butter on the bottom of the casserole )Step 3) Proceed with the remainder of the basic steamed rice recipe.
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Make enough for 1 pilaf crust.
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POTATO CRUST: KARTOFLI KAZMAG: These crispy, browned potato slices, scattered on the saffron pilaf, disappear before anything else, always leaving me to regret that the bottom of my casserole is not large enough to accommodate more.
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2 to 3 boiling potatoes, peeled and thinly sliced Salt to taste Place the potato slices as close together as possible over the melted butter on the bottom of the casserole (step 3).
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do not overlap Sprinkle the potatoes with salt.
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Proceed with the remainder of the basic steamed rice recipe.
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Makes enough for 1 pilaf crust.
