Khoresh Bademjan (Persian Eggplant Stew)
User Reviews
5
4 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
2 hrs
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Total Time
2 hrs 20 mins
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Servings
8 people
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Course
Main Course
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Cuisine
Persian
Khoresh Bademjan (Persian Eggplant Stew)
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Khoresh bademjan is a deliciously balanced Persian stew that is prepared with eggplants, as well as lamb or beef and tomatoes
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Ingredients
- 6 eggplant or 4 medium size eggplants, Chinese variety
- 2 lb beef stew meat cubed
- 1 onion , thinly sliced
- 3 cloves garlic , crushed
- 2 tablespoons tomato paste
- 1 (28 oz / 800 g) can tomato crushed; peeled
- 1 cup grape ghoreh), or juice of 1 lime, sour variety
- 1 tablespoon Turmeric
- ½ teaspoon saffron , diluted in 1 tablespoon of water
- vegetable oil
- salt
- black pepper
Equipment
- Pressure cooker
Instructions
- 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.
- Meanwhile, peel and trim the eggplants. Halve the Chinese eggplants lengthwise or quarter the regular eggplants lengthwise.
- 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.
- In the same skillet, add 2 more tablespoons of oil and fry the onion until caramelized, for about 10 to 15 minutes.
- Add the tomato paste, garlic, saffron and continue cooking while stirring for another 5 minutes.
- Add the cooked beef, beef broth, crushed tomatoes, and sour grapes. Bring to a boil.
- Add eggplants, lower the heat and simmer for another 30 to 45 minutes.
- Serve over Persian steamed rice.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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