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Khoresh Bademjan is a beloved traditional Persian dish that has won the hearts of many with its rich flavors and comforting nature. This authentic eggplant stew, often served over a bed of fluffy basmati rice, brings together tender meat and luscious eggplants in a savory sauce that is both hearty and satisfying. As one of the many khoresh dishes in Persian cuisine, Khoresh Bademjan showcases the versatility of ingredients and the complexity of flavors that define Iranian culinary traditions.

Khoresh Bademjan (Persian Eggplant Stew)

Discover the rich flavors of Khoresh Bademjan, a delightful Persian eggplant stew that combines tender beef or lamb with luscious eggplants. Perfect for a cozy dinner, this dish is packed with spices like turmeric, cinnamon, and cumin, creating a taste sensation that’s both comforting and exotic. Serve it over fluffy Persian rice and finish with fresh herbs for a beautiful presentation. Your family will love this hearty, warming meal that's ideal for sharing!
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Ingredients
  

2 large eggplants, sliced into 1/2 inch rings

1 lb (450g) beef or lamb, cut into bite-sized pieces

2 large onions, finely chopped

3 cloves garlic, minced

2 large tomatoes, diced (or 1 can of diced tomatoes)

1/4 cup tomato paste

1 tsp turmeric powder

1 tsp ground cinnamon

1 tsp ground cumin

1/2 tsp red pepper flakes (optional)

4 cups water or broth

Salt and pepper, to taste

1/4 cup vegetable oil (for frying)

Fresh parsley or cilantro (for garnish)

Persian rice (to serve)

Instructions
 

Prepare the Eggplants: Sprinkle the eggplant slices with salt and let them sit for about 30 minutes to draw out excess moisture and bitterness. Rinse them off with water and pat dry.

    Fry the Eggplants: In a large skillet, heat half of the vegetable oil over medium heat. Fry the eggplant slices until golden brown on both sides, about 3-4 minutes per side. Remove and place them on paper towels to absorb excess oil. Set aside.

      Sauté Onions and Meat: In the same skillet, add the remaining vegetable oil and sauté the chopped onions until they are golden and caramelized, about 8-10 minutes. Add the minced garlic and continue cooking for another minute.

        Add Meat and Spices: Stir in the pieces of beef or lamb, turmeric, cinnamon, cumin, and red pepper flakes (if using). Cook until the meat is browned on all sides.

          Incorporate Tomatoes: Add the diced tomatoes and tomato paste to the meat mixture, stirring well to combine. Cook for 3-4 minutes, allowing the tomatoes to soften.

            Simmer Stew: Pour in the water or broth, season with salt and pepper to taste, and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let simmer for about 1.5 hours until the meat is tender.

              Add Eggplants: Gently fold the fried eggplant slices into the stew. Stir carefully to avoid breaking the eggplants. Cover and let simmer for another 30 minutes, allowing the flavors to meld.

                Final Adjustments: Taste and adjust seasoning if necessary. Remove from heat.

                  Serve: Garnish with fresh parsley or cilantro. Serve hot over steaming Persian rice.

                    Prep Time: 30 minutes | Total Time: 2 hours 30 minutes | Servings: 4-6