Khoresh Bademjan (Eggplant Stew)

Posted by by Sara 14 hours Ago 6 Views

Introduction

If you’re looking for a dish that’s deeply flavorful, aromatic, and beautifully comforting, look no further than Khoresh Bademjan — a traditional Persian eggplant stew.

This Iranian classic combines tender eggplant, stewed tomatoes, saffron, and slow-cooked meat (often lamb or beef) into a silky, tangy, and rich dish that perfectly balances flavor and texture. It’s a dish that celebrates simplicity yet feels royal — served over fluffy basmati rice, it’s pure Persian comfort food.

Ingredients

For the Stew:

  • 2 large eggplants (about 1½ lbs), peeled and sliced lengthwise
  • ½ lb beef or lamb, cubed (optional for vegetarian version)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 3 medium tomatoes, chopped (or 1 can diced tomatoes)
  • 1 cup beef or vegetable broth
  • 1 tbsp lemon juice or 2 tbsp pomegranate molasses
  • ½ tsp turmeric
  • ½ tsp cinnamon
  • ¼ tsp saffron threads (soaked in 2 tbsp hot water)
  • 3 tbsp vegetable oil (plus more for frying eggplants)
  • Salt and pepper, to taste

For Serving:

  • Steamed basmati rice (Chelo)
  • Fresh herbs or parsley for garnish

Timing

  • Prep Time: 20 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 1 hour 40 minutes

Step-by-Step Instructions

Step 1: Prepare the Eggplants

  • Slice and lightly salt the eggplants; let sit 20 minutes to draw out bitterness.
  • Pat dry and fry in batches until golden brown on both sides. Set aside on paper towels.

Step 2: Brown the Meat

  • In a large pot, heat 2 tbsp oil.
  • Add onions and sauté until golden.
  • Add garlic, turmeric, and cinnamon; cook for 1 minute.
  • Add beef or lamb cubes, season with salt and pepper, and brown on all sides.

Step 3: Build the Base

  • Stir in tomato paste and cook 2–3 minutes to deepen the flavor.
  • Add chopped tomatoes and broth.
  • Cover and simmer for 45–60 minutes, until meat is tender.

Step 4: Add Eggplants and Saffron

  • Gently place fried eggplants on top of the stew.
  • Pour in saffron water and lemon juice (or pomegranate molasses).
  • Cover and simmer for another 20–25 minutes, letting flavors meld.

Step 5: Serve

  • Serve hot with Persian rice and a squeeze of lemon juice for brightness.

Tips for Success

  • Salt eggplants first to remove bitterness and absorb less oil.
  • Don’t stir after adding eggplants — it keeps their texture intact.
  • For a deeper flavor, use pomegranate molasses instead of lemon juice.
  • Vegetarian? Skip the meat and use lentils or chickpeas for protein.

Nutrition (per serving, 4 servings)

  • Calories: 380
  • Protein: 25g
  • Carbs: 18g
  • Fat: 23g
  • Fiber: 5g
  • Sodium: 640mg

Variations

  • Vegan Khoresh Bademjan: Replace meat with chickpeas and use vegetable broth.
  • Chicken Version: Substitute chicken thighs and reduce cook time by 15 minutes.
  • Extra Tangy: Add more pomegranate molasses or a few dried Persian limes (limoo amani).

Serving Suggestions

  • Serve over Persian saffron rice (Chelo) for a traditional pairing.
  • Add a side of mast-o-khiar (yogurt with cucumber and mint).
  • Garnish with fried mint or parsley for a pop of freshness.

Storage & Reheating

  • Fridge: Keeps up to 4 days; flavors deepen with time.
  • Freezer: Store up to 2 months; thaw overnight before reheating.
  • Reheat: Gently warm on low heat — avoid boiling.

Conclusion

Khoresh Bademjan is a celebration of Persian flavor — rich, aromatic, and layered with love. From its golden fried eggplants to its saffron-infused sauce, every spoonful tells a story of tradition and comfort.

👉 Serve it over fluffy rice, close your eyes, and savor the taste of Iran. 🇮🇷🍆✨

FAQs

Q1: Can I bake the eggplants instead of frying?
Yes — brush slices with oil and bake at 400°F (200°C) for 20–25 minutes until golden.

Q2: What meat works best?
Beef chuck, lamb shoulder, or chicken thighs all work beautifully.

Q3: Can I make it ahead?
Absolutely — it tastes even better the next day as flavors deepen.

Q4: What’s the difference between Khoresh Bademjan and Mirza Ghasemi?
Mirza Ghasemi is a smoky eggplant and egg dip, while Khoresh Bademjan is a stew served with rice.

Q5: What’s the best garnish?
A sprinkle of fried mint or fresh parsley adds color and fragrance.

Khoresh Bademjan (Eggplant Stew)
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Khoresh Bademjan (Eggplant Stew)

Recipe by Sara
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 2 medium eggplants, peeled and sliced lengthwise

  • 1 lb (450 g) beef or lamb, cut into cubes

  • 1 large onion, finely chopped

  • 2 tbsp tomato paste

  • 2–3 medium tomatoes, chopped or pureed

  • 2 cups beef broth or water

  • ¼ tsp turmeric powder

  • ½ tsp ground cinnamon

  • ½ tsp black pepper

  • Salt to taste

  • 4 tbsp vegetable oil (for frying eggplants)

  • 1 tbsp lemon juice or ½ tbsp dried lime powder (optional for tang)

  • Fresh parsley or mint for garnish

Directions

  • Prepare the eggplants:
  • Sprinkle sliced eggplants with salt and let them sit for 15–20 minutes to draw out bitterness. Rinse, pat dry, and fry in oil until golden brown. Set aside on paper towels to drain excess oil.
  • Cook the meat:
  • In a large pot, sauté chopped onions in a little oil until golden. Add meat, turmeric, salt, and pepper. Brown the meat on all sides.
  • Add tomato base:
  • Stir in tomato paste and chopped tomatoes. Cook for 2–3 minutes until the mixture becomes rich and aromatic.
  • Simmer:
  • Pour in broth or water, cover, and simmer on low heat for about 45 minutes, or until meat is tender.
  • Add eggplants:
  • Carefully place fried eggplants on top of the stew. Cover and simmer gently for another 20–25 minutes, allowing flavors to meld.
  • Finish and serve:
  • Adjust salt, add lemon juice or dried lime if desired, and garnish with parsley or mint. Serve hot with steamed basmati rice.