Description
Khoresh Bademjan is a traditional Persian eggplant stew that combines tender lamb or beef, richly flavored eggplants, and aromatic spices like turmeric, cinnamon, and saffron. This hearty dish is perfect for a comforting meal, especially when served with fragrant saffron rice. Enjoy the authentic taste of Persian cuisine with this flavorful and satisfying stew.
Ingredients
2 medium eggplants, peeled and sliced
1/4 cup vegetable oil
1 large onion, finely chopped
4 cloves garlic, minced
1 pound lamb or beef stew meat, cubed
1/2 teaspoon turmeric powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground saffron, dissolved in 2 tablespoons hot water
1 can (14.5 oz) diced tomatoes
1 tablespoon tomato paste
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup fresh lemon juice
2–3 cups water
Fresh herbs (parsley, cilantro, mint) for garnish
Instructions
- Prepare the Eggplant:
- Sprinkle the eggplant slices with salt and let them sit for 30 minutes to draw out excess moisture. Rinse and pat dry.
- In a large skillet, heat vegetable oil over medium heat. Fry the eggplant slices until golden brown on both sides. Remove and drain on paper towels.
- Cook the Meat:
- In the same skillet, add chopped onions and sauté until golden brown. Add minced garlic and cook for another minute.
- Add the stew meat to the skillet and brown on all sides.
- Stir in turmeric, cinnamon, and saffron water. Cook for a few minutes to blend the spices.
- Make the Stew:
- Add diced tomatoes, tomato paste, salt, pepper, lemon juice, and water. Stir to combine.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 1-1.5 hours, or until the meat is tender.
- Combine and Serve:
- Gently add the fried eggplant slices to the stew and simmer for an additional 20-30 minutes.
- Garnish with fresh herbs and serve hot with rice.
Notes
Eggplant Preparation: Salting the eggplant before frying helps remove excess moisture, preventing sogginess.
Saffron: Dissolve saffron in hot water to release its full flavor and color.
Make Ahead: This stew tastes even better the next day, making it ideal for meal prep or entertaining.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stewing
- Cuisine: Persian
Nutrition
- Serving Size: 4-6 servings
Keywords: Khoresh Bademjan, Persian Eggplant Stew, lamb stew with eggplant, Persian cuisine, Iranian stew, saffron recipes, traditional Persian dishes