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5.0 from 6 votes

Khoresh Bademjan (Persian Eggplant Stew)

Khoresh bademjan is a deliciously balanced Persian stew that is prepared with eggplants, as well as lamb or beef and tomatoes

Prep Time
20 mins
Cook Time
2 hrs
Total Time
2 hrs 20 mins
Servings: 8 people
Course: Main Course
Cuisine: Persian

Ingredients

  • 6 Chinese eggplants (or 4 medium size eggplants)
  • 2 lb beef stew , cubed
  • 1 onion , thinly sliced
  • 3 cloves garlic , crushed
  • 2 tablespoons tomato paste
  • 1 (28 oz / 800 g) can crushed peeled tomato
  • 1 cup sour grapes (ghoreh), or juice of 1 lime
  • 1 tablespoon Turmeric
  • ½ teaspoon saffron , diluted in 1 tablespoon of water
  • vegetable oil
  • salt
  • pepper
Equipment
  • Pressure cooker

Instructions

    Cup of Yum
  1. Add the beef, 5 cups (1,25 liter) of water and the turmeric into a pressure cooker. Season with salt and pepper, and cook for about 45 minutes. The meat can also be cooked in a Dutch oven for about 2 hours.
  2. Meanwhile, peel and trim the eggplants. Halve the Chinese eggplants lengthwise or quarter the regular eggplants lengthwise.
  3. Fry the eggplants in a large skillet over medium to high heat with 8 tablespoons of oil for about 10 minutes or until brown. Remove from skillet and place on paper towel.
  4. In the same skillet, add 2 more tablespoons of oil and fry the onion until caramelized, for about 10 to 15 minutes.
  5. Add the tomato paste, garlic, saffron and continue cooking while stirring for another 5 minutes.
  6. Add the cooked beef, beef broth, crushed tomatoes, and sour grapes. Bring to a boil.
  7. Add eggplants, lower the heat and simmer for another 30 to 45 minutes.
  8. Serve over Persian steamed rice.