Persian Eggplant Stew (Khoresh Bademjan)

Name: Persian Eggplant Stew (Khoresh Bademjan)
Prep time: 15 min
Cook time: 42 min
Total time: 57 min
Yield: 4 serving
Ingredients: 4 tbsp olive oil; 2 lbs eggplant; 1 tbsp kosher salt; 1 large white onion; 3 cloves garlic; 1/4 cup tomato paste; 1 tsp Turmeric; 1/2 tsp kosher salt; 1/2 tsp ground black pepper; 1/4 tsp ground cinnamon; 28 oz tomatoes; 1/4 cup pomegranate molasses; 1/4 tsp saffron; 3 dried limes

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Prep Time
15 mins
Cook Time
15 mins
Total Time
57 mins
Servings
4
Calories
195 kcal
Course
Main Course
Cuisine
Middle Eastern

Persian Eggplant Stew (Khoresh Bademjan)

Chad Dorsey

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This eggplant stew, or khoresh bademjan, is a traditional Persian dish made with tender eggplant in a robust, spiced tomato-based sauce.

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Ingredients

Servings

4 tbsp olive oil divided
2 lbs eggplant peeled and cubed (See Note 1)
1 tbsp kosher salt
1 large white onion finely chopped
3 cloves garlic minced
1/4 cup tomato paste
1 tsp Turmeric
1/2 tsp kosher salt
1/2 tsp ground black pepper
1/4 tsp ground cinnamon
28 oz tomatoes whole and peeled tomatoes, drained
1/4 cup pomegranate molasses (See Note 1)
1/4 tsp saffron
3 dried limes or 2 tbsp fresh lime juice

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Instructions

Place eggplant in a large colander set over a bowl. Sprinkle with a tablespoon of kosher salt and set aside to drain.
Meanwhile, heat 2 tablespoons of olive oil in a Dutch oven over medium heat. Add onion and sauté until golden and translucent, about 7 minutes. Next, add tomato paste, garlic, turmeric, salt, pepper, and cinnamon; continue cooking for another 2 minutes.
Gently squeeze water from eggplant and pat it dry with paper towel. Add eggplant to pan with remaining 2 tablespoons of olive oil. Cook, stirring often, until eggplant is tender and starts to brown at the edges, about 15 minutes.
Add tomatoes and pomegranate molasses, then use your fingers to crush saffron into the pan. Pierce the Persian limes with a fork and stir them into the stew.
Bring stew to a simmer, then reduce heat to low, cover pot with lid and cook for 15 minutes, stirring occasionally. Serve with cooked rice.

Notes

There are several varieties of eggplant. The best for making this eggplant stew are either Chinese (long and slender) or Italian, as they have firm flesh and fewer seeds than other varieties.
Good substitutes for pomegranate molasses are cranberry juice and grenadine, or raspberry jam and lemon juice.

Nutrition Information

Show Details

Calories 195kcal (10%) Carbohydrates 47g (16%) Protein 7g (14%) Fat 1g (2%) Saturated Fat 1g (5%) Sodium 689mg (29%) Potassium 1384mg (40%) Fiber 13g (52%) Sugar 26g (52%) Vitamin A 756IU (15%) Vitamin C 44mg (49%) Calcium 124mg (12%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 195 kcal

% Daily Value*

Calories	195kcal	10%
Carbohydrates	47g	16%
Protein	7g	14%
Fat	1g	2%
Saturated Fat	1g	5%
Sodium	689mg	29%
Potassium	1384mg	29%
Fiber	13g	52%
Sugar	26g	52%
Vitamin A	756IU	15%
Vitamin C	44mg	49%
Calcium	124mg	12%
Iron	4mg	22%