Go Back
Khoresh Bademjan is a cherished traditional Persian dish that beautifully showcases the rich culinary heritage of Iran. Often regarded as a comfort food, this stew combines tender chunks of meat with the delicate flavors of eggplant, creating a dish that is not only satisfying but also deeply rooted in Persian culture. The name "Khoresh" translates to "stew," and it signifies a category of dishes that are integral to Persian dining. Among these, Khoresh Bademjan stands out for its unique combination of flavors and textures, making it a beloved choice for family gatherings and special occasions.

Khoresh Bademjan (Persian Eggplant Stew)

Discover the rich flavors of Khoresh Bademjan, a delightful Persian eggplant stew! This aromatic dish features tender lamb or beef simmered with spices like turmeric and cinnamon, complemented by golden fried eggplants and fresh herbs. Perfect for a cozy dinner, serve it over steamed basmati rice for a complete meal. With a prep time of just 20 minutes, you'll love how easy it is to bring a taste of Persia to your table. Enjoy every bite!
Print Recipe Pin Recipe

Ingredients
  

2 medium eggplants, sliced into 1/2 inch rounds

1 large onion, finely chopped

2 cloves garlic, minced

1 lb (450g) lamb or beef, cut into bite-sized pieces

1 large tomato, chopped

2 cups vegetable or beef broth

1 tsp turmeric powder

1 tsp cumin powder

1/2 tsp cinnamon powder

1/2 tsp black pepper

Salt, to taste

3 tablespoons vegetable oil

Juice of 1 lemon

Fresh parsley or cilantro, for garnish

Instructions
 

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

    Fry the Eggplants: In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Fry the eggplant slices in batches until golden brown on both sides, about 4-5 minutes per side. Remove and set aside on paper towels to drain excess oil.

      Sauté the Onions and Garlic: In a large pot, add the remaining tablespoon of oil. Sauté the chopped onion until translucent, then add minced garlic and cook for an additional minute until fragrant.

        Brown the Meat: Add the lamb or beef pieces to the pot. Cook until browned on all sides.

          Season the Stew: To the meat, add turmeric, cumin, cinnamon, black pepper, and salt. Stir well to combine the spices with the meat, then add the chopped tomato. Cook for about 5 minutes until the tomato softens.

            Add the Broth: Pour in the broth and stir everything together. Bring it to a simmer, then cover and cook for about 1.5 hours, or until the meat is tender.

              Combine Eggplants: Once the meat is tender, gently fold in the fried eggplant slices into the stew. Squeeze the lemon juice over the mixture and adjust the seasoning if necessary. Let it simmer uncovered for another 15-20 minutes to meld the flavors.

                Serve: Garnish with chopped parsley or cilantro, and serve hot over steamed basmati rice.

                  Prep Time: 20 minutes | Total Time: 2 hours | Servings: 4-6