Khoresh Bademjan (Persian Eggplant Stew)
User Reviews
5.0
54 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
2 hrs
-
Total Time
2 hrs 20 mins
-
Servings
6 servings
-
Calories
272 kcal
-
Course
Main Course
-
Cuisine
Persian
Khoresh Bademjan (Persian Eggplant Stew)
Report
Khoresh bademjan is a delicious Persian eggplant stew that's served with rice. This Persian stew is usually served with rice and tahdig. Learn how to make this easy Persian recipe with this recipe and step-by-step video tutorial.
Share:
Ingredients
- 5 tbsp vegetable oil divided
- 2 large yellow onions chopped
- 1 lb lamb cut into 1 inch cubes
- 1/2 tsp Turmeric
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cinnamon
- 4 tbsp tomato paste
- 6 cups water
- 4 Chinese eggplants peeled and cut in half
- 5 dried Persian limes
- 3 roma tomatoes cut in half
Add to Shopping List
Instructions
- Heat 2 tbsp vegetable oil in a large pot over medium heat. Saute onion in the vegetable oil for about 5 minutes until golden.
- Add in the lamb to the sauteed onion and sear until brown. Add in turmeric, salt, pepper and cinnamon to the lamb and onion.
- Stir in the tomato paste and mix well.
- Pour the water and bring the stew to simmer. Let the stew cook for about one hour and 30 minutes until the lamb is fully cooked.
- Meanwhile, heat the remaining 3 tbsp vegetable oil in a pan over medium heat. Fry the eggplants for about 5 minutes on each side until they are soft and cooked.
- Once the stew is cooked and the lamb is tender, pierce the Persian limes with a fork and and add them to the stew. Let it simmer for 10 minutes.
- Add the fried eggplants to the stew and simmer for another 5 minutes.
- Heat some olive oil in a pan and fry the tomatoes for about 4 minutes on each side.
- Serve the stew with tomatoes and white rice.
Notes
- You can use either boneless leg of lamb (fat trimmed) or lamb shoulder for this recipe.
- If you don't want to use lamb, you can use beef (stew meat) or chicken.
- To make this stew vegetarian, leave out the meat and use mushrooms instead.
- Serve this stew with Persian white rice, instant pot white rice or instant pot brown rice.
Nutrition Information
Show Details
Calories
272kcal
(14%)
Carbohydrates
17g
(6%)
Protein
18g
(36%)
Fat
16g
(25%)
Saturated Fat
11g
(55%)
Cholesterol
49mg
(16%)
Sodium
540mg
(23%)
Potassium
814mg
(23%)
Fiber
6g
(24%)
Sugar
10g
(20%)
Vitamin A
456IU
(9%)
Vitamin C
14mg
(16%)
Calcium
46mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Calories | 272kcal | 14% |
| Carbohydrates | 17g | 6% |
| Protein | 18g | 36% |
| Fat | 16g | 25% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 49mg | 16% |
| Sodium | 540mg | 23% |
| Potassium | 814mg | 17% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 456IU | 9% |
| Vitamin C | 14mg | 16% |
| Calcium | 46mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
54 reviews
Excellent
Other Recipes
You'll Also Love
