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To truly appreciate Khoresh Bademjan, it's essential to understand the key ingredients that come together to create this delightful stew. Each component plays a vital role in shaping the dish’s flavor, texture, and overall experience.
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Khoresh Bademjan (Persian Eggplant Stew)

Discover the delicious world of Khoresh Bademjan, a traditional Persian eggplant stew that embodies rich flavors and cultural heritage. This comforting dish features tender meat, creamy eggplants, and aromatic spices, creating a delightful flavor profile perfect for family gatherings or festive occasions. Dive into Persian cuisine and learn how to prepare this must-try recipe that brings people together. #KhoreshBademjan #PersianCuisine #EggplantStew #ComfortFood #Foodie #CulinaryTradition #HomeCooking

Ingredients

2 large eggplants, sliced into 1/2-inch rounds

1 lb (450g) beef or lamb, cut into 1-inch pieces

2 large onions, finely chopped

3 cloves garlic, minced

2 medium tomatoes, chopped

1/4 cup tomato paste

3 cups water or broth

2 tsp turmeric powder

1 tsp saffron threads (optional, for garnish)

1/2 tsp cinnamon powder

2 tsp salt (or to taste)

1 tsp black pepper (or to taste)

1/4 cup vegetable oil (for frying the eggplants)

Fresh parsley or basil for garnish

Optional: soaked dried limes (limoo amani) for a tangy flavor

Instructions

Prepare the Eggplants: Sprinkle salt over the eggplant slices and let them sit for about 30 minutes to draw out excess moisture and bitterness. Rinse and pat dry.

    Fry the Eggplants: In a large skillet, heat vegetable oil over medium heat. Fry the eggplant slices in batches until they are golden brown on both sides. Remove and set aside on paper towels to absorb excess oil.

      Sauté the Onions: In a large pot, add a bit more oil if needed, and sauté the chopped onions over medium heat until they are translucent and lightly golden, about 10-15 minutes. Add minced garlic and cook for another minute until fragrant.

        Brown the Meat: Add the beef or lamb pieces to the pot and cook until browned on all sides, about 5-7 minutes. Stir frequently to ensure even cooking.

          Combine Ingredients: Stir in the turmeric, cinnamon, salt, and pepper. Add the chopped tomatoes and tomato paste, mixing well to combine all the flavors.

            Simmer the Stew: Pour in the water or broth, ensuring the meat is submerged. If you're using dried limes, pierce them with a fork and add them to the pot at this stage. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 1.5 to 2 hours, or until the meat is tender.

              Add Eggplants: Once the meat is tender, carefully add the fried eggplants to the stew, pushing them beneath the surface. Allow the stew to simmer for another 20-30 minutes, letting the flavors meld and the eggplants soften.

                Finishing Touches: If using saffron, steep the threads in a tablespoon of hot water for a few minutes before drizzling it over the stew just before serving.

                  Serve: Garnish with chopped parsley or basil before serving. Serve hot with steamed rice (chelow) or flatbread.

                    Prep Time: 30 minutes | Total Time: 2 hours 30 minutes | Servings: 4-6