Khoresht-e Bademjan is a classic Persian stew that combines tender lamb with silky eggplants and tangy tomatoes, slowly simmered to perfection. The rich flavors of this comforting dish come from the slow-cooking process, allowing the lamb to become melt-in-your-mouth tender while the eggplant soaks up the savory tomato sauce. Traditionally served with rice, this stew is a favorite in Iranian households and is perfect for a cozy family meal.
Key Information:
- Preparation time: 20 minutes
- Cooking time: 1 hour 45 minutes
- Total time: 2 hours 5 minutes
- Number of servings: 6
- Serving size: 1 bowl (about 300g)
Nutritional Information (per serving):
- Calories: 470 kcal
- Protein: 28g
- Carbohydrates: 15g
- Fat: 35g
- Fiber: 5g
- Sugar: 6g
Ingredients:
- 600g (1.3 lbs) lamb stew meat, preferably shoulder, cut into cubes
- 2 large eggplants (about 500g / 1.1 lbs), peeled and sliced lengthwise
- 3 large tomatoes, chopped or grated
- 1 large onion, finely chopped (about 150g / 5.3 oz)
- 3 tbsp vegetable oil (plus more for frying the eggplant)
- 2 cloves garlic, minced
- 1 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 2 tbsp tomato paste
- 480ml (2 cups) beef or lamb broth (or water)
- 2 tbsp fresh lemon juice
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Persian saffron rice (for serving)
Method of Preparation:
- Prepare the eggplants: Peel and slice the eggplants lengthwise into 1 cm thick pieces. Lightly salt the slices and place them on paper towels to draw out moisture for 30 minutes. Pat dry with paper towels.
- Fry the eggplants: Heat oil in a large pan and fry the eggplant slices on both sides until golden brown and soft, about 5-6 minutes per side. Place them on paper towels to drain excess oil and set aside.
- Sauté the lamb: In a large pot, heat 3 tablespoons of oil over medium heat. Add the lamb cubes and brown them on all sides, about 8-10 minutes. Remove the lamb from the pot and set aside.
- Cook the onions and garlic: In the same pot, add the chopped onions and sauté until golden brown, about 8-10 minutes. Add the minced garlic and stir for another minute until fragrant.
- Add the spices: Stir in the turmeric and cinnamon, letting them cook for a minute to bloom their flavors.
- Tomato base: Add the chopped tomatoes and tomato paste to the pot. Stir to combine, then let the mixture cook for 5-7 minutes until the tomatoes start to break down and thicken.
- Simmer the stew: Return the browned lamb to the pot and pour in the broth. Bring the mixture to a gentle boil, then reduce the heat to low and cover. Simmer the stew for 1 hour, stirring occasionally to ensure the lamb becomes tender.
- Add the eggplants: After an hour, arrange the fried eggplants on top of the stew. Drizzle the lemon juice over the eggplants and season the stew with salt and pepper. Cover the pot again and simmer for another 30 minutes, allowing the eggplants to absorb the rich flavors of the stew.
- Serve: Spoon the Khoresht-e Bademjan into bowls and garnish with fresh parsley. Serve hot with Persian saffron rice or flatbread.
Culinary Tips:
- Choose the right eggplant: Use long, slender eggplants (often referred to as Chinese or Japanese eggplants) for a sweeter flavor and fewer seeds, which helps prevent bitterness.
- Salting the eggplant: Don’t skip salting the eggplants before frying. This step helps remove excess moisture, reducing bitterness and ensuring they fry evenly.
- Frying technique: Fry the eggplants in batches to avoid overcrowding the pan, which helps them brown and soften evenly.
- Balance the acidity: If the tomatoes are too acidic, a small pinch of sugar can be added to balance the flavors.
- Slow cooking for tender lamb: Make sure to simmer the stew over low heat for a long enough time to allow the lamb to become tender and flavorful.
Frequently Asked Questions (FAQs):
- Can I use beef instead of lamb? Yes, beef can be used as a substitute for lamb. Beef chuck or stew meat is ideal for slow cooking and works well in this dish.
- What’s the best way to reheat leftovers? Reheat Khoresht-e Bademjan gently over low heat on the stovetop to prevent the eggplants from falling apart. You can also microwave it on low heat.
- Can I make this dish vegetarian? Absolutely! Replace the lamb with additional vegetables like potatoes or mushrooms, and use vegetable broth instead of meat broth for a flavorful vegetarian version.
- How do I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 4 days. This stew also freezes well for up to 3 months.
- Can I use fresh tomatoes instead of canned? Yes, fresh tomatoes are traditional and give a more authentic taste. Grating or chopping the tomatoes helps them break down into the stew more easily.
Khoresht-e Bademjan is a hearty and flavorful dish that brings the essence of Persian cuisine to your table. The tender lamb, velvety eggplants, and tangy tomato sauce create a stew that's both comforting and full of rich, aromatic flavors. Paired with saffron rice, this dish is a perfect way to explore the vibrant world of Iranian cooking.