Persian Khoresh Bademjan

SpiceBreeze

Khoresh Bademjan, a cherished Persian delicacy, showcases the culinary artistry of Iran. This flavorful stew features tender eggplant and succulent cuts of meat, bathed in a tomato-based sauce enriched with a Persian spice blend. It embodies the complex and enticing flavors that define Persian cuisine, making it a beloved and sought-after dish among enthusiasts of Persian gastronomy.

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hands-on time 30

Course Main Course

Cuisine Persian

Servings

Ingredients

Protein

1 lb lamb or beef stew cubes [1]

Fresh Produce

2 large eggplants sliced [2]
1 large onion finely chopped
2 cloves garlic finely chopped

Packaged Food/Staples

2 tbsp tomato paste
2 cups broth
oil
salt & pepper

Khoresh Bademjan Culinary Spice Kit

1 pouch Omani limes, cinnamon, coriander, cumin, cardamom, nutmeg, rose powder

Optional Garnish

onions fried or caramelized
fresh herbs cilantro, parsley, or min

Suggested Sides

rice basmati recommended
bread
couscous
quinoa

Instructions

Prepare Eggplants

Place eggplant slices in a colander, sprinkle with salt.
Let them sit for 30 minutes. Rinse and pat them dry.
In a large PAN, heat 2 tbsp oil over medium heat.
Fry eggplants until they turn golden.
Drain them on paper towels.

Stew

In a POT, heat 2 tbsp oil over medium heat.
Fry onions until translucent.
Add meat and salt to taste. Fry meat on all sides.
Add garlic, tomato paste, and Khoresh Bademjan spices. Mix well.
Add broth and salt & pepper to taste. Mix well. Cover. Bring to a boil.
Reduce heat to medium-low. Cook 30 minutes, or longer until the meat is almost tender.
Place the eggplant slices on top of the stew and slightly push them in.
Continue to cook for 30 minutes until eggplants and meat are tender.