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Khoresh Bademjan is one of the many gems that showcase the rich tapestry of Persian cuisine. This delightful eggplant stew is a harmonious blend of flavors, textures, and aromas that transport you to the bustling bazaars of Iran with every bite. Traditionally made with succulent pieces of meat, often lamb or beef, and complemented by tender eggplants, Khoresh Bademjan is not just a meal; it is a comforting experience that embodies the essence of Persian hospitality.

Khoresh Bademjan (Persian Eggplant Stew)

Discover the rich flavors of Khoresh Bademjan, a traditional Persian eggplant stew that will warm your heart. This comforting dish features tender beef or lamb (or chickpeas for a vegetarian twist), luscious eggplant, and a medley of aromatic spices like turmeric, cinnamon, and cumin. Simmered to perfection, it’s a culinary journey that beautifully complements steamed basmati rice or warm flatbreads. Perfect for family dinners or impressing guests with something unique!
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Ingredients
  

2 medium eggplants, peeled and sliced into ½-inch rounds

1 large onion, finely chopped

2 cloves garlic, minced

1 lb (450g) beef or lamb, cut into 1-inch pieces (optional for a vegetarian version, replace with 1 can of chickpeas)

2 medium tomatoes, diced

1 cup tomato paste

1 tsp turmeric powder

1 tsp cinnamon powder

1 tsp cumin powder

½ tsp black pepper

4 cups water or beef broth

½ cup vegetable oil (for frying)

Salt, to taste

Fresh parsley, chopped (for garnish)

Persian dried limes (limoo amani), 2-3 (optional)

Instructions
 

Prepare the Eggplants: Sprinkle the sliced eggplants with salt and let them sit for about 30 minutes. This will draw out excess moisture and bitterness. After 30 minutes, rinse and pat them dry.

    Fry the Eggplants: In a large skillet, heat half of the vegetable oil over medium-high heat. Fry the eggplant slices in batches until they are golden brown on both sides. Set aside on paper towels to absorb excess oil.

      Sauté the Onions and Garlic: In a large pot, heat the remaining oil over medium heat. Add the finely chopped onions and sauté until they are translucent. Add the minced garlic and sauté for an additional minute until fragrant.

        Cook the Meat (if using): Add the beef or lamb pieces to the pot and cook until browned on all sides.

          Spice it Up: Stir in the turmeric, cinnamon, cumin, and black pepper. Mix well to coat the meat and onions.

            Add Tomatoes and Broth: Add the diced tomatoes and tomato paste to the pot and stir well. Pour in the water or beef broth and bring the mixture to a simmer.

              Combine the Ingredients: If using, add the dried limes for a unique flavor. Gently stir in the fried eggplant slices and bring everything back to a simmer.

                Slow Cook the Stew: Cover the pot and reduce the heat to low. Allow the stew to simmer for about 1.5 to 2 hours, stirring occasionally, until the meat is tender and the flavors meld together. If needed, adjust salt to taste.

                  Serve: Garnish with freshly chopped parsley. Serve hot over steamed basmati rice or with warm flatbreads.

                    Prep Time: 30 minutes | Total Time: 2 hours 30 minutes | Servings: 4-6