In Iran,
I learned to make Koresh Bademjan from my 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 she uses traditional Persian spices and herbs and her food is seasoned to perfection. With this technique, the flavor of the food
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!
I hope you enjoy this recipe! If you’ve made it please share it with me by tagging @culinarybutterfly on Pinterest.
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- 3 tablespoons butter, divided
- 2 pounds chuck roast or lamb, cubed
- 2 teaspoons turmeric, divided
- 1 medium onion, diced
- 2 tablespoons garlic, minced
- 2 teaspoons cumin
- 3 teaspoons salt
- 1 4 ounce can tomato paste
- 1 32 ounce can crushed peeled tomatoes
- 1 cup chicken or beef broth
- 1 cup water, plus more if needed
- 2 medium eggplant, sliced 1/2-inch thick
- 4 cups basmati rice, cooked
- olive oil
Ingredients
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- Prepare all ingredients before cooking.
- In Dutch oven or large pot, heat 1 tablespoon butter over medium heat until melted. Add meat and 1/2 teaspoon turmeric, browning on all sides. Transfer meat including it’s juices to a bowl and set aside.
- In the same pan, heat remaining 3 tablespoons butter, onions, garlic, cumin, salt, and remaining turmeric, sautéing until onions are translucent.
- Transfer meat and its juices back into the pan along with tomato paste and crushed tomatoes. Stir to combine before adding broth and 1 cup water. Cover and simmer on low heat 30 minutes.
- Preheat oven to 350° F.
- Prepare eggplant by heating 3 tablespoons olive oil over medium heat in wide skillet or deep non-stick pot. Brown eggplant on both sides in batches, adding more oil as needed. Remove eggplant, place on paper towel and set aside.
- Remove cover from stew pot, transfer stew to an oven proof baking pan, gently lay eggplant on top of stew, cover and transfer pan to oven. Bake 45 minutes, uncover and bake an additional 15 minutes.
- Remove Khoresh Bademjan from the oven and serve immediately. Serve with basmati rice.
- Khoreshteh Bademjan is a traditional Persian stew that is served with Basmati rice, Salad Shirazi and Maast O Khiar.
Trick of the Trade: Brush eggplant slices with beaten egg whites before frying to prevent oil from saturating into eggplant.
Recipe by Shaya Chatrai for www.culinarybutterfly.com
Comments
I always cooked that for my family almost everyweek, I’m not Iranian , I am a Filipino I learned that dish from former boss an Iranian , my children loved this dish
Isn’t Khoresh Bademjan a wonderful Persian dish?! It’s always fun to hear when someone tries a dish from another culture and the entire family loves it! Thanks for sharing, Lucie!