Khoresh Bademjan Persian Eggplant Sauce
Dive into the rich, aromatic world of Persian cuisine with Khoresh Bademjan, a comforting eggplant stew that embodies the essence of wholesome, home-cooked flavors. This traditional dish features tender pieces of beef or lamb simmered in a fragrant tomato-based sauce, infused with warm spices like turmeric and cinnamon, and topped with golden, pan-fried eggplants that melt in your mouth. The optional addition of dried Persian lime enhances the stew with a subtle citrusy tang, while a splash of lemon juice brightens the flavor profile. Perfectly paired with fluffy basmati rice, this slow-cooked masterpiece offers a harmonious balance of savory, tangy, and slightly sweet notes in every bite. Whether you're a fan of eggplant or simply looking to explore new dishes, Khoresh Bademjan is sure to become a favorite in your recipe repertoire.
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Recipe Information
Ingredients
- 4 medium Eggplants
- 500 g Boneless beef or lamb stew meat, cut into 1-inch cubes
- 4 medium Tomatoes, ripe
- 2 tbsp Tomato paste
- 1 large Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 tsp Turmeric powder
- 0.5 tsp Ground cinnamon
- 0.5 tsp Ground black pepper
- 1 tsp Salt
- 0.5 cup Vegetable oil (for frying)
- 3 cups Water or beef stock
- 2 tbsp Lemon juice
- 1 whole Dried Persian lime (optional)
Instructions
Peel the eggplants and slice them lengthwise into 1/2-inch thick slices. Sprinkle them lightly with salt and let them rest on a paper towel for 20 minutes to draw out excess moisture and bitterness. Rinse with water and pat dry.
In a large skillet or frying pan, heat 1/4 cup of vegetable oil over medium heat. Fry the eggplant slices in batches until golden brown on both sides, about 3-4 minutes per side. Set the fried eggplants on a paper towel-lined plate to drain excess oil.
In a large pot or Dutch oven, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped onion and sauté until golden, about 8 minutes. Add the minced garlic and stir for 1-2 minutes until fragrant.
Add the cubed beef or lamb to the pot and sauté for 5-6 minutes, stirring occasionally, until the meat is browned on all sides.
Stir in the turmeric, cinnamon, ground black pepper, and salt. Mix well to coat the meat evenly with the spices.
Add the tomato paste and stir for 1-2 minutes to enhance its flavor. Then, add the water or beef stock, ensuring the meat is fully submerged. If using, poke a few holes in the dried Persian lime and add it to the pot.
Bring the stew to a gentle boil, then reduce the heat to low, cover, and simmer for 45-60 minutes, or until the meat is tender.
Meanwhile, finely chop two tomatoes and set them aside. Slice the remaining two tomatoes into 1/4-inch thick rounds.
Once the meat is tender, add the chopped tomatoes and lemon juice to the stew. Gently layer the fried eggplants and sliced tomato rounds on top. Cover the pot and simmer for an additional 20-30 minutes, allowing the flavors to meld together.
Taste the sauce and adjust the seasoning with additional salt or lemon juice, if needed.
Serve the Khoresh Bademjan hot with steamed basmati rice and enjoy this comforting Persian classic.
Nutrition Facts
Calories |
2782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.1 g | 285% | |
| Saturated Fat | 57.6 g | 288% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 2744 mg | 119% | |
| Total Carbohydrate | 122.9 g | 45% | |
| Dietary Fiber | 50.0 g | 179% | |
| Total Sugars | 60.0 g | ||
| Protein | 115.9 g | 232% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 328 mg | 25% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 6034 mg | 128% | |
*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.
