Traditional Persian Khoresht Bademjan
A traditional Persian eggplant stew packed with a ton of flavor and made with tender chicken and zesty tomatoes. Serve with Basmati Rice and Lavash bread for dipping into the sauce.
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Traditional Persian Khoresht Bademjan
A traditional Persian eggplant stew packed with a ton of flavor and made with tender chicken and zesty tomatoes. Serve with Basmati Rice and Lavash bread for dipping into the sauce.
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| Servings | Prep Time |
| 6-8people | 25minutes |
| Cook Time |
| 90minutes |
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Ingredients
- 6tablespoons olive oil, divided, plus extra as needed
- 2large onions, thinly sliced
- 2 garlic cloves, thinly sliced
- 2pounds skinless chicken thighs
- 1teaspoon turmeric
- 1/2teaspoon ground saffron, dissolved in 4 tablespoons water
- 1teaspoon sea salt
- 1/2teaspoon pepper
- 1cup warm water
- 2cups tomato sauce
- 4tablespoons lime juice
- 1teaspoon dried lemon powdersadaf brand
- 2-3 medium purple Chinese eggplant
- 2large eggs, whites only, beaten
- 1large onion, peeled and thinly sliced
- 20 grape tomatoes, halved
Instructions
- Preheat oven to 350° F. Prepare all ingredients ahead of time.
- Peel eggplants and slice lengthwise 1/2-inch thick. Place eggplant in a colander and sprinkle both sides with salt to remove the bitter taste. Set aside for 20 minutes.
- Heat a non-stick skillet on high for 1 minute. Add 3 tablespoons oil and heat for 30 seconds. Reduce heat to medium. Add onions and garlic, sautéing for 3 minutes before adding chicken. Sauté 5 minutes or until chicken is lightly browned on both sides.
- Sprinkle turmeric, saffron water, salt, and pepper over chicken. Stir to combine and sauté for 1 minute.
- Add 1 cup warm water, tomato sauce, lime juice, and dried lemon powder. Stir, cover, and simmer on low heat for 30 minutes.
- In a small bowl, beat egg whites until fluffy. Set aside.
- Rinse eggplant slices and pat dry. Heat a large skillet over high heat for 1 minute. Add 3 tablespoons oil, reduce heat to medium and heat oil for 30 seconds.
- In batches, brush eggplant with egg whites on both sides. Gently lay eggplant in the oil in a single layer. Brown eggplant on both sides until lightly golden brown. Remove from pan and set aside on paper towel. Add more oil as needed.
- Heat a medium sauté pan over high heat for 1 minute. Add 2 tablespoons oil, heating for 30 seconds. Add onions and sauté for 5 minutes or until lightly golden. Remove from heat and set aside.
- Transfer chicken and sauce to an ovenproof casserole. Arrange eggplant, onions and grape tomatoes on top. Cover with aluminum foil and bake for 30 minutes. Uncover and bake for an additional 10 minutes. Remove from oven and let sit for 15 minutes before serving.
- Serve over saffron basmati rice.
Recipe Notes
Recipe Notes:
- Brushing eggplant with egg whites prevents oil from soaking into eggplant while they are browned.
- You can substitute chicken for lamb if you prefer.
- You will use 2-3 Chinese eggplant, depending on the length of the vegetable.
- You can substitute regular eggplant if Chinese eggplant is not available or in season. You will only need 1 medium size eggplant.
Recipe by Mitra Murphy for www.culinarybutterfly.com