Go Back
Eggplants, also known as aubergines, are a staple in Persian cooking, and they serve as the main ingredient in Khoresh Bademjan. Various types of eggplants can be used, but the most common varieties include globe eggplants and Persian eggplants. Globe eggplants are larger and have a thicker skin, while Persian eggplants are smaller, thinner, and often have a sweeter flavor. Each type brings its unique characteristics to the dish.

Khoresh Bademjan (Persian Eggplant Stew)

Discover the rich flavors of Khoresh Bademjan, a traditional Persian eggplant stew that celebrates the beauty of Persian cuisine. This delightful dish combines tender meat, flavorful eggplants, and aromatic spices for a comforting meal perfect for any occasion. Enjoy it with fluffy basmati rice and garnish with fresh herbs for a truly authentic experience. Dive into a culinary journey and embrace the warmth of Persian hospitality! #KhoreshBademjan #PersianCuisine #EggplantStew #DeliciousRecipes #Foodie #HealthyEating
Print Recipe Pin Recipe

Ingredients
  

2 medium eggplants, peeled and cut into 1-inch cubes

1 large onion, finely chopped

2 cloves garlic, minced

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

2 large tomatoes, chopped (or 1 cup canned diced tomatoes)

1 cup water or beef broth

1 teaspoon turmeric powder

1 teaspoon cinnamon

1 teaspoon dried Persian lime or 1 tablespoon lime juice

1/2 teaspoon black pepper

Salt to taste

3 tablespoons vegetable oil

Fresh parsley or cilantro, for garnish

Saffron strands (optional, for garnish)

Instructions
 

Prepare the Eggplants: Sprinkle the cubed eggplants with salt and let them sit for about 30 minutes to draw out moisture and bitterness. Rinse the eggplants with cold water and pat them dry with a paper towel.

    Sauté the Eggplants: In a large pot, heat 2 tablespoons of vegetable oil over medium-high heat. Add the eggplant cubes in batches and fry them until golden brown on all sides. Remove and set aside on a plate.

      Cook the Meat: In the same pot, add the remaining tablespoon of oil. Add the chopped onions and sauté until they are translucent. Add the minced garlic and cook for an additional 1-2 minutes.

        Add the Meat & Spices: Add the beef or lamb to the pot and brown for about 5-7 minutes. Stir in the turmeric, cinnamon, dried Persian lime or lime juice, black pepper, and salt. Cook for an extra minute to let the spices bloom.

          Incorporate Tomatoes and Liquid: Add the chopped tomatoes and cook until they break down and blend with the meat, about 5 minutes. Pour in the water or beef broth, stirring to combine. Bring to a gentle simmer.

            Simmer the Stew: Reduce the heat to low, cover the pot, and let it simmer for about 1 hour, stirring occasionally. If using, you can add saffron strands dissolved in a tablespoon of hot water halfway through cooking for extra flavor.

              Final Assembly: After the meat has become tender, gently fold in the fried eggplants and let the stew simmer for another 15-20 minutes, allowing the flavors to meld together. Adjust seasoning as desired.

                Serve: Garnish with freshly chopped parsley or cilantro. Serve the Khoresh Bademjan hot over steamed basmati rice with a wedge of lime on the side.

                  Prep Time, Total Time, Servings: 30 min | 1 hr 30 min | 4 servings