Khoresht Bademjan, a beloved Persian stew, showcases the rich flavors of tender eggplant simmered in a tomato-based sauce, often accompanied by succulent pieces of meat or kept vegetarian. This hearty and aromatic dish is perfect for any meal, offering a comforting blend of spices and textures that captivate the senses. Whether served over fluffy basmati rice or with fresh bread, Khoresht Bademjan is a true taste of Persian culinary tradition.
Preparation and Cooking Times
- Preparation Time: 30 minutes
- Cooking Time: 1 hour 30 minutes
- Total Time: 2 hours
Servings and Serving Size
- Servings: 6
- Serving Size: 1 bowl (approximately 300g)
Nutritional Information (per serving)
- Calories: 350 kcal
- Protein: 15g
- Carbohydrates: 40g
- Fat: 15g
- Fiber: 8g
- Sugar: 10g
- Sodium: 600mg
Ingredients
- 4 medium eggplants (about 2 lbs / 900g), peeled and cut into halves
- 1 lb (450g) beef or lamb, cut into bite-sized pieces (optional for vegetarian version)
- 2 large onions, finely chopped
- 4 cloves garlic, minced
- 4 large tomatoes, chopped
- 2 tbsp tomato paste
- 1/4 cup (60ml) vegetable oil
- 1/4 cup (60ml) lemon juice
- 1/2 tsp turmeric
- 1/2 tsp ground cinnamon
- 1 tsp salt
- 1/2 tsp ground black pepper
- 2 cups (480ml) beef or vegetable broth
- 1/4 cup (60ml) brewed saffron (a pinch of saffron threads steeped in hot water)
- Fresh parsley or cilantro for garnish
Method of Preparation
- Sprinkle the eggplant halves with salt and let them sit for about 30 minutes to draw out excess moisture and bitterness. Rinse and pat dry with paper towels.
- In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Fry the eggplants until golden brown on all sides. Remove and set aside on a paper towel-lined plate to drain excess oil.
- In a large pot, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped onions and sauté until golden brown.
- Add the minced garlic and cook for another minute.
- Add the beef or lamb pieces, turmeric, cinnamon, salt, and black pepper. Cook until the meat is browned on all sides.
- Add the chopped tomatoes and tomato paste to the pot. Stir well to combine.
- Pour in the beef or vegetable broth and brewed saffron. Bring to a boil, then reduce the heat, cover, and simmer for about 45 minutes to an hour, until the meat is tender.
- Gently add the fried eggplants to the pot, ensuring they are submerged in the sauce. Add the lemon juice.
- Cover and simmer for an additional 20-30 minutes, allowing the flavors to meld together.
- Serve the Khoresht Bademjan hot, garnished with fresh parsley or cilantro. It pairs beautifully with steamed basmati rice or fresh bread.
Tips for Culinary Success
- For a less oily dish, you can bake the eggplants instead of frying them.
- Ensure the eggplants are well-cooked before adding them to the stew to avoid bitterness.
- Adjust the consistency of the stew by adding more broth if it becomes too thick during cooking.
Frequently Asked Questions (FAQs)
Can I make Khoresht Bademjan vegetarian?
- Yes, simply omit the meat and use vegetable broth instead of beef broth.
How do I store leftovers?
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to preserve the texture and flavor.
Can I use canned tomatoes instead of fresh tomatoes?
- Yes, you can substitute fresh tomatoes with canned diced tomatoes. Use about 2 cups of canned tomatoes.
Enjoy the rich, savory flavors of Khoresht Bademjan, a classic Persian eggplant stew that brings warmth and comfort to your table. Whether you enjoy it with tender meat or as a vegetarian delight, this dish is sure to become a favorite in your culinary repertoire. Savor the blend of spices and the tender, flavorful eggplant in every bite, and create a memorable dining experience for your family and friends.