Khoresh Bademjan (Persian Eggplant Stew)
User Reviews
5
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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
6 servings
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Calories
272 kcal
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Course
Main Course
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Cuisine
Persian
Khoresh Bademjan (Persian Eggplant Stew)
Description
Khoresh Bademjan is a traditional Persian eggplant stew featuring tender lamb simmered alongside sautéed onions, turmeric, cinnamon, and tomato paste. The inclusion of dried Persian limes adds a distinctive citrusy bitterness that balances the richness of the meat and the sweetness from caramelized onions.
Eggplants are peeled, halved, and pan-fried until soft, then added back into the stew near the end of cooking to absorb the intense flavors. The lamb becomes tender from a slow simmer lasting about 1.5 hours, melding with aromatic spices and tomato paste to create a layered flavor profile.
The stew is completed by frying fresh tomatoes and serving the mixture alongside fragrant Persian white rice, creating a hearty and complex dish. It’s a classic entrée in Iranian cuisine suitable for leisurely meals.
Variations include using lamb shoulder or beef stew meat in place of lamb. For a vegetarian version, mushrooms can substitute the meat. Adjusting accompaniments such as different rice types or cooking methods can customize the dish further.
Ingredients
- 5 tbsp vegetable oil divided
- 2 large onion chopped, yellow
- 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 eggplant peeled and cut in half, Chinese variety
- 5 dried lime Persian
- 3 Roma tomato cut in half
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
- Use boneless leg of lamb or lamb shoulder trimmed of fat for the stew.
- Chicken or beef stew meat can replace lamb if desired.
- For a vegetarian option, omit meat and substitute with mushrooms.
- Serve best with Persian white rice, or use instant pot white or brown rice according to preference.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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