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Khoresh Bademjan (Eggplant Stew) Recipe

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4.3 from 70 reviews

Khoresh Bademjan is a traditional Persian eggplant stew featuring tender lamb simmered with aromatic spices, tomatoes, and roasted eggplants. This hearty and flavorful dish is slow-cooked to perfection, resulting in meat that easily falls off the bone and a rich, thickened sauce, perfect when served with saffron rice and tahdig.

Ingredients

Meat and Stew Base

  • ⅓ cup olive oil, more as needed, divided
  • 2 large onions, peeled, quartered and sliced thinly
  • 8 cherry tomatoes, rinsed and patted dry (or grape tomatoes)
  • 4 cloves garlic, grated
  • 2 pounds lamb stew meat (leg or shoulder with some bone), or 1½ lbs boneless meat
  • 1 teaspoon advieh (Persian mixed spice for khoresh)
  • 1 teaspoon turmeric
  • ½ teaspoon ground black pepper
  • 1 teaspoon salt
  • 2 cups water, more as needed
  • 1 15-ounce can tomato sauce or 2½ cups chopped tomatoes
  • 3 dried limes, rinsed and pierced (or 2 tablespoons lime juice)
  • ½ teaspoon saffron, ground and dissolved in 3 tablespoons hot water (optional)
  • 2 tablespoons lime juice, more as per taste

Eggplants

  • 2 large globe eggplants (American variety), peeled and sliced

Instructions

  1. Sauté Onions: In a wide dutch oven, heat 3 tablespoons olive oil over medium-high heat until shimmering. Add one-third of the sliced onions and sauté for 10 to 15 minutes until light golden brown and crisp. Add a pinch of salt halfway through. Remove the onions with a slotted spoon and set aside.
  2. Sear Tomatoes: Add cherry tomatoes to the same pot and sear on all sides until edges darken and caramelize. Transfer them to the plate with fried onions.
  3. Sauté Remaining Onions and Garlic: Add remaining sliced onions and sauté until translucent, about 5 minutes. Then add grated garlic and cook for 1 minute until aromatic. Push onions to the edge or remove from pot and add more olive oil if needed.
  4. Sear Lamb Meat: Arrange lamb pieces in a single layer and raise heat to high. Quickly sear meat on both sides for about 3 minutes each to brown the surface without cooking through.
  5. Add Spices and Liquids: Stir in advieh, turmeric, black pepper, and salt with meat and onions. Add water, tomato sauce, pierced dried limes, and saffron water (if using). Mix well.
  6. Simmer Stew: Bring the mixture to a boil, then cover and reduce heat to low. Simmer, stirring occasionally, until lamb is about 80% cooked through, approximately 1¼ to 1½ hours.
  7. Prepare Eggplants: While stew simmers, preheat oven to 425 ºF. Cut peeled globe eggplants into halves then into ½ inch slices. Brush slices with 2 to 3 tablespoons olive oil on both sides. Arrange on parchment-lined baking sheet and roast until fork-tender, about 25 minutes.
  8. Add Eggplants and Lime Juice: Cut large roasted eggplant slices in half if needed. Add them and 2 tablespoons lime juice to the dutch oven. Continue simmering for about 30 minutes until eggplants are soft and sauce thickens, and some oil rises to the surface.
  9. Finish and Serve: Taste and adjust seasoning. Top the stew with reserved fried onions and seared cherry tomatoes. Cook for another 10 minutes. Serve hot with Persian saffron rice and tahdig.

Notes

  • Meat: You can use beef, veal, goat, or skinless chicken legs as substitutes. Chicken cooks faster (about 1 hour) and may not require extra water. Omit meat for a vegan version.
  • Eggplants: While globe eggplants are common in the US, Chinese, Italian, or Indian varieties also work well.
  • Tomato Sauce: Substitute canned tomatoes or 2½ cups fresh chopped tomatoes. For tomato paste, mix 8 ounces paste with 8 ounces water.
  • Dried Limes: Pierce limes before adding to stew. Seeds can be removed and dried limes ground into powder. Fresh or pickled sour grapes are traditional alternatives.
  • Advieh: Use the version formulated for khoresh or substitute with a mild Middle Eastern or Eastern Mediterranean mixed spice blend.
  • Stovetop Eggplant Option: Fry eggplant slices in 3 tablespoons olive oil over medium-high heat for 10 to 15 minutes, flipping until caramelized and cooked through if you prefer not to roast.
  • Make Ahead: Roast eggplant up to 3-4 days ahead and refrigerate, or freeze and thaw before adding to stew.
  • Storage: Refrigerate leftovers for 4-5 days or freeze stew up to 2 months. Reheat in microwave or on stovetop, adding water if necessary.

Find it online: https://flavorspath.com/khoresh-bademjan-eggplant-stew-recipe/