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Khoresh Bademjan (Eggplant Stew)

Irresistible Khoresh Bademjan (Eggplant Stew) for Cozy Nights

Enjoy the warmth and richness of Khoresh Bademjan, a Persian eggplant stew that combines flavors and heritage in each bite.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 4 servings
Course: Dinner
Cuisine: Persian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Stew Base
  • 2 tablespoons olive oil for frying eggplants and sautéing
  • 2 medium onions quarter and slice thinly
  • 2 cups cherry tomatoes can substitute with grape tomatoes
  • 3 cloves garlic grated for smooth integration
  • 1 pound lamb stew meat use boneless or cuts with bone
Seasoning
  • 1 tablespoon Advieh Persian spice mix
  • 1 teaspoon turmeric for color and flavor
  • 1 teaspoon black pepper
  • 1 teaspoon salt adjust to preference
  • 1 cup water modify as needed
  • 1 cup tomato sauce opt for canned or fresh
Unique Touch
  • 2 pieces dried limes pierce before use
  • 1 pinch saffron optional, dissolve in hot water
Vegetables
  • 2 medium eggplants peel and slice, roast or fry

Equipment

  • dutch oven

Method
 

Cooking Steps
  1. In a Dutch oven, heat olive oil over medium heat. Sauté ⅓ of the sliced onions until golden brown, then set aside.
  2. Add cherry tomatoes to the pot and sear until brown; reserve alongside the sautéed onions.
  3. Use remaining onions to sauté in the same pot until translucent. Add grated garlic and stir until aromatic.
  4. Toss in lamb pieces and sear until browned. Introduce Advieh, turmeric, black pepper, and salt.
  5. Pour in water and tomato sauce, drop in dried limes, stir well. Bring to boil, then reduce to simmer for 1¼ to 1½ hours.
  6. Preheat oven to 425°F. Roast sliced eggplants for about 25 minutes, brushing with olive oil.
  7. After eggplants are tender, add them to the stew with lime juice. Simmer for an additional 30 minutes.
  8. Top with fried onions and seared cherry tomatoes. Serve hot with saffron rice.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 22gProtein: 28gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 500mgPotassium: 800mgFiber: 7gSugar: 5gVitamin A: 500IUVitamin C: 12mgCalcium: 60mgIron: 3mg

Notes

For added flavor, top with fresh herbs or crushed pistachios. Perfectly brown lamb for a moist dish. Prepare eggplants in advance to save time.

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