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5.0 from 54 votes

Khoresh Bademjan (Persian Eggplant Stew)

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. 

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

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

Instructions

    Cup of Yum
  1. Heat 2 tbsp vegetable oil in a large pot over medium heat. Saute onion in the vegetable oil for about 5 minutes until golden.
  2. Add in the lamb to the sauteed onion and sear until brown. Add in turmeric, salt, pepper and cinnamon to the lamb and onion.
  3. Stir in the tomato paste and mix well.
  4. 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.
  5. 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.
  6. 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.
  7. Add the fried eggplants to the stew and simmer for another 5 minutes.
  8. Heat some olive oil in a pan and fry the tomatoes for about 4 minutes on each side.
  9. 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

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

% 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.