Khoresh Bademjan (Persian Eggplant Stew)

4.95 from 18 votes

Khoresh Bademjan (Persian Eggplant Stew)

Khoresh bademjan is a delicious Persian eggplant stew that's served with rice. This Persian stew is usually served with rice and tahdig. Learn how to make this easy Persian recipe with this recipe and step-by-step video tutorial.

Prep Time20

Cook Time2

Total Time2 20

Course: Main Course

Cuisine: Persian

Servings: servings

Author: Shadi HasanzadeNemati

Ingredients

5 tbsp vegetable oil divided
2 large yellow onions chopped
1 lb lamb cut into 1 inch cubes
1/2 tsp turmeric
1 tsp salt
1/2 tsp black pepper
1/4 tsp cinnamon
4 tbsp tomato paste
6 cups water
4 Chinese eggplants peeled and cut in half
5 dried Persian limes
3 roma tomatoes cut in half

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Instructions

Heat 2 tbsp vegetable oil in a large pot over medium heat. Saute onion in the vegetable oil for about 5 minutes until golden.
Add in the lamb to the sauteed onion and sear until brown. Add in turmeric, salt, pepper and cinnamon to the lamb and onion.
Stir in the tomato paste and mix well.
Pour the water and bring the stew to simmer. Let the stew cook for about one hour and 30 minutes until the lamb is fully cooked.
Meanwhile, heat the remaining 3 tbsp vegetable oil in a pan over medium heat. Fry the eggplants for about 5 minutes on each side until they are soft and cooked.
Once the stew is cooked and the lamb is tender, pierce the Persian limes with a fork and and add them to the stew. Let it simmer for 10 minutes.
Add the fried eggplants to the stew and simmer for another 5 minutes.
Heat some olive oil in a pan and fry the tomatoes for about 4 minutes on each side.
Serve the stew with tomatoes and white rice.

Video

Notes

You can use either boneless leg of lamb (fat trimmed) or lamb shoulder for this recipe.
If you don't want to use lamb, you can use beef (stew meat) or chicken.
To make this stew vegetarian, leave out the meat and use mushrooms instead.
Serve this stew with Persian white rice.

Nutrition