Khoresh Bademjan (Persian Eggplant Stew Recipe)
A traditional Persian eggplant stew with beef or lamb.
Khoresh Bademjan (Persian Eggplant Stew Recipe)
A traditional Persian eggplant stew with beef or lamb.
Servings
8people
Servings
8people
Ingredients
Instructions
  1. Prepare all ingredients before cooking.
  2. 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.
  3. In the same pan, heat remaining 3 tablespoons butter, onions, garlic, cumin, salt, and remaining turmeric, sautéing until onions are translucent.
  4. 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.
  5. Preheat oven to 350° F.
  6. 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.
  7. 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.
  8. Remove Khoresh Bademjan from the oven and serve immediately. Serve with basmati rice.
Recipe Notes

– 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

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