Khoresh Bademjan Recipe: Eggplant Stew, the Persian Way

Khoresh Bademjan Recipe

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Khoresh Bademjan is a classic Persian stew that combines the deep, rich flavors of eggplants with the comforting textures of meat, be it lamb, beef, or as in some variations, chicken. This stew often features a tomato-based sauce enriched with Persian spices and sometimes a hint of saffron. The eggplants are typically fried to perfection, soaking up all the aromatic juices from the stew. It’s commonly served with basmati rice, making it a hearty meal that’s both satisfying and flavorful.Now, let’s jazz up how we list those ingredients to make them a bit unique and organized differently from usual recipes.

Khoresh Bademjan Recipe

Main Ingredients:

  • Eggplant: 5 medium
  • Beef or Lamb: 300 g (you can substitute with chicken for a different twist!)
  • Tomatoes: 4 medium, fresh and ripe
  • Onion: 2 medium
  • Tomato Paste: 2 tbsp
  • Saffron: ⅛ tsp, ground
  • Vegetable Oil: 6 tbsp


  • Salt: 3.5 tsp
  • Black Pepper: ½ tsp
  • Turmeric: 1 tsp

Step 1: Prepare the Onion

Peel one medium onion and chop it finely. This will form the base of the stew and add a sweet depth of flavor once cooked.

Step 2: Sauté the Onion

Place a large pot over medium heat and add two tablespoons of vegetable oil. Once the oil is hot, add the chopped onion. Sauté the onion for about 3 minutes until it becomes translucent and slightly golden.

Step 3: Add Turmeric

Sprinkle one teaspoon of turmeric over the onions, stirring it in quickly. Sauté this mixture for another minute. Turmeric will give the stew a beautiful golden color and a warm, earthy flavor.

Step 4: Prepare the Meat

While the onion is cooking, cut 300 grams of beef or lamb into large chunks. This size helps the meat stay juicy and tender during the long cooking process.

Step 5: Brown the Meat

Add the meat chunks to the pot with the onions and turmeric. Sauté for about 5 minutes, stirring occasionally, until the meat is browned and has changed color on all sides.

Step 6: Add Tomato Paste

Stir in two tablespoons of tomato paste to the pot, mixing it thoroughly with the meat and onions. Continue to cook for another 3 to 5 minutes. The tomato paste will deepen the flavor and add a rich red color to the stew.

Step 7: Cook the Meat

Pour three glasses of water into the pot and increase the heat to bring it to a boil. Once boiling, reduce the heat to low, cover the pot, and let the meat simmer gently for an hour and 30 minutes. This slow cooking process will help tenderize the meat and blend the flavors.

Step 8: Prepare the Eggplant

While the meat cooks, peel one medium eggplant but keep the top intact. Place it on a plate and sprinkle it evenly with two teaspoons of salt. Let it sit for 30 minutes. Salting the eggplant helps draw out any bitterness.

Step 9: Rinse the Eggplant

After 30 minutes, rinse the eggplant under cold water to remove the excess salt and any bitterness released. Pat it dry with paper towels.

Step 10: Fry the Eggplant

Heat the remaining vegetable oil in a frying pan over medium heat. Add the eggplant to the hot oil and fry until all sides are golden brown and the eggplant is soft. Remove the eggplants from the pan and set them aside on a plate.

Step 11: Brew the Saffron

Combine a pinch of ground saffron with two tablespoons of boiling water in a small dish. Allow it to brew while the meat continues to cook. This will release the saffron’s color and aroma, enriching the stew with its distinctive flavor.

Step 12: Add Saffron and Seasonings

Once the meat is tender, stir the saffron water into the pot. Also, add salt and black pepper to taste, adjusting the seasoning as necessary.

Step 13: Add Vegetables

Cut four medium tomatoes into wedges. Add the fried eggplants and tomato wedges to the pot. Stir gently to combine without breaking the eggplants.

Step 14: Final Simmer

Let the stew simmer for another 15 minutes on low heat. This final cooking stage allows all the flavors to meld together and the tomatoes to break down, thickening the stew.

Step 15: Serve

Serve the Khoresh Bademjan hot, accompanied by steamed basmati rice. The rice pairs perfectly with the rich, flavorful sauce of the stew.

Recipe Summary

To make Khoresh Bademjan, start by sautéing finely chopped onions in oil, then add turmeric and continue to cook. Add chunks of beef or lamb, brown the meat, and stir in tomato paste. Add water, bring to a boil, then simmer for 1.5 hours. Meanwhile, peel an eggplant, salt it, rinse, and fry until golden. Brew saffron in boiling water. Once the meat is tender, add the brewed saffron, salt, and black pepper, followed by the fried eggplant and tomato wedges. Let the stew simmer for an additional 15 minutes before serving with rice.

category: Lunch
Update by in Monday 22 April 2024

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