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Khoresh Bademjan (Persian Eggplant and Lamb Stew) Recipe

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★★★★

3.9 from 25 reviews

Khoresh Bademjan is a traditional Persian eggplant and lamb stew, slow-simmered with aromatic spices, tomatoes, and a hint of saffron, perfect for a hearty family meal.

Ingredients

Scale

Ingredients

  • 3 pieces eggplants (peeled and sliced into long pieces)
  • 1 Tbsp salt (for soaking the eggplants)
  • 1 lemon lemon juice (squeezed)
  • 500 g lamb (in bite-size pieces)
  • 1 large onion (chopped)
  • 1 small clove garlic (finely chopped)
  • 1 tsp turmeric
  • 2 Tbsp concentrated tomato paste
  • 200 g canned chopped tomatoes
  • 250 ml water
  • 1 Tbsp liquid saffron
  • 0.5 tsp salt
  • 1 piece limoo amani (punched with a knife to break)
  • freshly ground black pepper (to taste)
  • chopped parsley (optional for garnish)
  • 2 Tbsp olive oil (for sautéing and grilling)

Instructions

  1. Preparation Fill a large bowl with cool tap water. Add 1 Tbsp of salt and squeeze the juice of ½ the lemon into the water.
  2. Preparation Peel the eggplants and slice them into long pieces, about 1cm thick. Place the sliced eggplants in the bowl of water, weight them down with a saucer and a can of food, and leave for 20 minutes.
  3. Cooking Heat 1 Tbsp of olive oil on medium-high heat and sauté the chopped onions for 2 minutes.
  4. Cooking Add the garlic and turmeric and stir for 20 seconds.
  5. Cooking Add the lamb and stir vigorously for 3 minutes to brown slightly.
  6. Cooking Stir in the tomato paste, chopped tomatoes, water, and saffron water. Bring to a boil.
  7. Cooking Pound the limoo amani with the back of a knife to break into pieces and add to the stew. Reduce heat and simmer for 1 hour or until the meat is just cooked.
  8. Cooking Rinse and pat dry the eggplants. Lightly brush each eggplant with olive oil and grill under high heat for 15 minutes, flipping halfway through.
  9. Cooking Once the meat is done, add the eggplants to the stew, bring back to a boil, then lower heat and simmer for 20 minutes until eggplants are cooked and soft.
  10. Cooking Check seasoning and add more salt if needed. Stir in freshly ground black pepper and top with parsley if desired. Serve with plain white rice or Saffron Rice.

Notes

    Keywords: Persian stew, Khoresh Bademjan, eggplant lamb stew, saffron stew, Iranian cuisine

    Find it online: https://foodarohub.com/khoresh-bademjan-persian-eggplant-and-lamb-stew-recipe/