Khoresht E Bademjan Eggplant Stew
Discover the rich, aromatic flavors of Iran with Khoresht e Bademjan, a luscious Persian eggplant stew that’s as comforting as it is delicious. This hearty dish features tender stewed beef or lamb, golden fried eggplants, and the tangy essence of dried limes (limoo amani) simmered in a spiced tomato base. Finished with a touch of turmeric and optional cinnamon for warmth, this recipe strikes the perfect balance between savory and tangy. The slow-cooking method ensures melt-in-your-mouth meat and a depth of flavor that pairs beautifully with fluffy Persian rice (chelow). Whether you’re an eggplant enthusiast or exploring Persian cuisine for the first time, Khoresht e Bademjan is a must-try stew that embodies the heart and soul of traditional Iranian cooking.
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Recipe Information
Ingredients
- 3 medium eggplants
- 500 grams beef or lamb (boneless, stew meat)
- 1 large onion
- 3 medium tomatoes
- 2 tablespoons tomato paste
- 2 dried limes (limoo amani)
- 1 teaspoon turmeric
- 0.5 teaspoon ground cinnamon (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 tablespoons vegetable oil
- 4 cups water
Instructions
Wash the eggplants, peel them in a striped pattern (leaving some skin for texture), and slice them lengthwise into 1-inch thick pieces. Sprinkle with a bit of salt and set aside for 20 minutes to draw out excess moisture and bitterness. Pat them dry with a paper towel.
Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Fry the eggplants until golden and cooked through. Remove and set aside on a paper towel-lined plate to remove excess oil.
Dice the onion finely. In a large pot, heat 2 tablespoons of vegetable oil over medium heat. Add the diced onion and sauté until golden, about 5-7 minutes.
Add the turmeric to the onions and stir for 30 seconds. Then, add the stew meat. Brown the meat on all sides, which should take about 5-7 minutes.
Stir in the tomato paste and cook for 2 minutes to enhance its flavor. Add 4 cups of water, bring it to a simmer, and cover. Allow the meat to cook over low heat for about 1 hour, or until tender.
Poke a few holes into the dried limes using a fork or knife, and add them to the pot along with the cinnamon (if using), salt, and black pepper. Let the stew simmer gently.
Blanch the tomatoes in boiling water for 1-2 minutes, then peel off the skins. Chop the tomatoes and add them to the pot. Cook for 15 minutes to allow the tomatoes to break down.
Once the meat is tender, layer the fried eggplants on top of the stew. Cover and cook for another 20-30 minutes on low heat to meld the flavors.
Taste and adjust seasoning with more salt and pepper if needed. Serve hot over Persian rice (chelow). Enjoy!
Nutrition Facts
Calories |
2124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.6 g | 199% | |
| Saturated Fat | 47.9 g | 240% | |
| Polyunsaturated Fat | 33.9 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 2381 mg | 104% | |
| Total Carbohydrate | 97.7 g | 36% | |
| Dietary Fiber | 38.3 g | 137% | |
| Total Sugars | 54.8 g | ||
| Protein | 110.9 g | 222% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 369 mg | 28% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 4984 mg | 106% | |
*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.
