Aab Goosht E Baadenjaan
Experience the comforting warmth of Aab Goosht E Baadenjaan, a traditional Persian lamb and eggplant stew that combines tender, slow-cooked bone-in lamb with the rich flavors of fried eggplant, aromatic spices, and tangy dried limes. This hearty dish is a symphony of textures and tastes, with chunks of velvety potatoes and a fragrant tomato-based broth infused with turmeric and cinnamon. Perfect for a family gathering or a cozy dinner, this recipe showcases the beauty of Persian cuisine with its balance of earthy, savory, and zesty notes. Serve it hot alongside freshly baked bread or steamed rice for a truly authentic Persian dining experience. Make this comforting stew part of your recipe repertoire and savor the slow-cooked delight of Aab Goosht E Baadenjaan!
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Recipe Information
Ingredients
- 500 grams Lamb (bone-in, shoulder or shank)
- 2 medium Eggplant
- 1 large Onion
- 4 medium Tomatoes
- 2 medium Potatoes
- 2 Dried lime (Limoo Amani)
- 3 cloves Garlic
- 1 teaspoon Ground turmeric
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Vegetable oil
- 6 cups Water
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Peel the eggplants and slice them into thick rounds. Sprinkle with salt and let them sit for 15-20 minutes to draw out excess moisture. Rinse and pat dry with a paper towel.
Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Fry the eggplant slices until golden on both sides, then remove and set aside on a paper towel-lined plate to drain excess oil.
In a large heavy-bottomed pot, heat 1 tablespoon of vegetable oil over medium heat. Add the chopped onion and sauté until golden and soft, about 5 minutes.
Add the lamb pieces to the pot and brown them on all sides, about 8-10 minutes.
Stir in the minced garlic, turmeric, and cinnamon, and cook for another 1-2 minutes until fragrant.
Add the diced tomatoes, water, salt, and black pepper to the pot. Pierce the dried limes with a knife or fork and add them to the stew. Bring everything to a boil, then reduce the heat to low and cover. Simmer for 1.5 hours, stirring occasionally.
After 1.5 hours, add the peeled and quartered potatoes to the pot. Cover and simmer for another 20-25 minutes until the potatoes are tender.
Finally, gently layer the fried eggplant slices on top of the stew during the last 10 minutes of cooking, allowing them to absorb the flavors.
Taste and adjust seasoning as needed before serving. Garnish with fresh parsley if desired.
Serve hot with fresh bread, lavash, or steamed rice.
Nutrition Facts
Calories |
589 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.4 g | 47% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 951 mg | 41% | |
| Total Carbohydrate | 43.7 g | 16% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 16.7 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 125 mg | 10% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1732 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
