Khoresh Bademjan is a divine Persian Eggplant Stew made with either beef or lamb. Spelled either Khoresh or Khoreshet in Farsi, the word means Stew. Bademjan means eggplant and combined with a few other ingredients, this combination makes a mouth-watering meal that will please even the pickiest eater in your family. In fact, my 15 year old daughter, Isabella, will not go anywhere near an eggplant, yet when this dish came to the table, she asks for seconds before the rest of us can even finish our plate.
I learned how to make Koresh Bademjan from my beautiful friend, Shaya, who was born in Iran and moved to the United States many years ago .Shaya has a special gift for turning a few simple ingredients into a Persian feast. I enjoy her style of cooking because although she uses a number of traditional Persian spices and herbs, her food is always seasoned perfectly so the flavor of the food is enhanced rather than lost in the cooking process. What I enjoy most about this Khoresh Bademjan recipe is the ease of making it. Sometimes a recipe can seem overwhelming, especially if it’s from a culture unfamiliar to the cook.
This recipe, however is relatively simple to make, it uses basic ingredients, and you can have an impressive authentic Persian meal on the table in about an hour and a half. The best part of this recipe is that most of that cooking time is hands off, so that gives you plenty of time to make a delicious salad like my Salad Shirazi, whip up a bowl of Mast-O Khiar (cucumber and Yogurt Dip), and sip on a glass of your favorite wine while the Koresh Bademjan is baking.
در اینجا به یک وعده غذایی بزرگ است! Here’s to a great meal!
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