Khoresh-e Bademjan is a rich and flavorful Persian eggplant stew, blending tender eggplants, succulent meat, and tangy tomatoes with aromatic spices. This traditional dish, often served with fluffy basmati rice, is a staple in Iranian cuisine, offering a perfect balance of savory and slightly sour notes. Whether you’re a seasoned cook or new to Persian flavors, this detailed recipe will guide you through creating an authentic Khoresh-e Bademjan that’s sure to impress.
Ingredients (Serves 4-6)
- For the Stew:
- 2 large eggplants (or 4-5 smaller ones), peeled and sliced into ½-inch rounds
- 1 lb (450g) lamb or beef, cut into 1-inch cubes (or substitute with chicken or tofu for a vegetarian option)
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes or 4 fresh tomatoes, chopped
- 2 tablespoons tomato paste
- 1 cup dried yellow split peas (optional, for added texture)
- 2-3 dried limes (limoo amani), pierced with a fork
- 1 teaspoon turmeric
- ½ teaspoon cinnamon
- ½ teaspoon ground black pepper
- 1 teaspoon salt (adjust to taste)
- 2 cups water or broth
- ¼ cup vegetable oil (for frying eggplants)
- 2 tablespoons olive oil (for cooking meat)
- ½ teaspoon saffron threads, ground and dissolved in 2 tablespoons hot water (optional, for extra flavor)
- 1 tablespoon lemon juice or ¼ cup verjuice (for tanginess)
- For Serving:
- 2 cups basmati rice, cooked
- Fresh parsley or mint, chopped (for garnish)
Equipment Needed
- Large skillet or frying pan
- Dutch oven or heavy-bottomed pot
- Colander
- Paper towels
- Small bowl (for saffron, if using)
- Wooden spoon
- Fork (for piercing dried limes)
Step-by-Step Instructions
Step 1: Prepare the Eggplants
Start by peeling the eggplants and slicing them into ½-inch thick rounds. To remove any bitterness, place the slices in a colander, sprinkle generously with salt, and let them sit for 30 minutes. This process draws out excess moisture and enhances flavor. After 30 minutes, rinse the eggplants under cold water to remove the salt, then pat them dry with paper towels.
Step 2: Fry the Eggplants
Heat ¼ cup of vegetable oil in a large skillet over medium heat. Working in batches, fry the eggplant slices until golden brown on both sides, about 3-4 minutes per side. Be careful not to overcrowd the pan, as this can make the eggplants soggy. Once fried, place the slices on a plate lined with paper towels to drain excess oil. Set aside.
Step 3: Cook the Split Peas (Optional)
If using yellow split peas, rinse them thoroughly and place them in a small pot with 2 cups of water. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes until just tender but not mushy. Drain and set aside. This step adds a nutty texture to the stew but can be skipped if you prefer a simpler dish.
Step 4: Brown the Meat
In a Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat. Add the cubed lamb or beef and sear until browned on all sides, about 5-7 minutes. Work in batches if necessary to avoid overcrowding. Remove the meat from the pot and set it aside on a plate.
Step 5: Sauté the Aromatics
In the same pot, add the chopped onion and cook over medium heat until soft and golden, about 8-10 minutes. Stir occasionally to prevent burning. Add the minced garlic and cook for another 1-2 minutes until fragrant. Sprinkle in the turmeric, cinnamon, and black pepper, stirring to coat the onions and release the spices’ aromas.
Step 6: Build the Stew Base
Return the browned meat to the pot with the onions. Add the tomato paste and stir for 1-2 minutes to deepen its flavor. Then, add the diced tomatoes (or fresh tomatoes) and cook for 5 minutes until they start to break down. Pour in 2 cups of water or broth, and add the pierced dried limes. If using split peas, add them now. Bring the mixture to a gentle boil, then reduce to a simmer. Cover and cook for 45 minutes, stirring occasionally, until the meat is tender.
Step 7: Add the Eggplants
Gently layer the fried eggplant slices into the stew, ensuring they’re mostly submerged in the sauce. If using saffron, drizzle the saffron-infused water over the top for a luxurious flavor boost. Add the lemon juice or verjuice to enhance the stew’s signature tanginess. Cover and simmer for another 20-30 minutes, allowing the flavors to meld and the eggplants to soften without falling apart.
Step 8: Taste and Adjust
Taste the stew and adjust the seasoning with additional salt or lemon juice if needed. The stew should have a balanced savory-tangy flavor with a hint of warmth from the spices. If the sauce is too thin, simmer uncovered for an additional 5-10 minutes to thicken. If it’s too thick, add a splash of water.
Step 9: Serve the Khoresh-e Bademjan
Spoon the stew into a large serving dish, arranging the eggplants attractively on top if desired. Garnish with fresh parsley or mint for a pop of color and freshness. Serve hot alongside fluffy basmati rice, which perfectly soaks up the rich sauce. For an authentic touch, consider adding a side of yogurt or a simple cucumber-tomato salad.
Tips for Success
- Eggplant Prep: Salting the eggplants is key to reducing bitterness and preventing them from absorbing too much oil during frying.
- Dried Limes: If you can’t find dried limes, substitute with extra lemon juice or verjuice, but the unique tangy depth of limoo amani is worth seeking out at Middle Eastern markets.
- Make Ahead: Khoresh-e Bademjan tastes even better the next day as the flavors deepen. Store leftovers in an airtight container in the fridge for up to 3 days.
- Vegetarian Version: Swap the meat for tofu or extra vegetables like zucchini or mushrooms. Adjust cooking time as needed since tofu cooks faster than meat.
Why You’ll Love This Recipe
Khoresh-e Bademjan is a celebration of Persian cuisine’s bold yet balanced flavors. The melt-in-your-mouth eggplants, tender meat, and tangy sauce create a comforting dish that’s perfect for family dinners or special occasions. Plus, it’s versatile—customize it with your preferred protein or skip the split peas for a lighter version. With this step-by-step guide, you’ll master this classic dish and bring a taste of Iran to your table.
