Name: Khoresh Bademjan (Persian Eggplant Stew) Recipe
Prep time: 30 min
Cook time: 1 h 45 min
Total time: 2 h 15 min
Cuisine: Persian
Ingredients: 2 pounds lamb stew meat (leg or shoulder with some bone, or 1½ lbs boneless meat); 1 teaspoon advieh (Persian spice mix); 1 teaspoon turmeric; ½ teaspoon ground black pepper; 1 teaspoon salt; 2 cups water (more as needed); 1 15- ounce can tomato sauce (or 2½ cups chopped tomatoes); 3 dried limes (rinsed and pierced, or 2 tablespoons lime juice); ½ teaspoon saffron (ground and dissolved in 3 tablespoons hot water, optional); 2 tablespoons lime juice (more as per taste); 2 large onions (peeled, quartered and sliced thinly); 8 cherry tomatoes (rinsed and patted dry, or grape tomatoes); 4 cloves garlic (grated); 2 eggplants (large globe variety, peeled and sliced); ⅓ cup olive oil (more as needed, divided)

Jump to Recipe

Picture this: the warm, inviting aroma of simmering spices fills your kitchen, mingling with the rich scent of tender lamb and the earthy sweetness of roasted eggplants. As you lift the lid of your pot, a luscious Persian stew bubbles gently, its deep red hues dotted with golden fried onions and burst cherry tomatoes. This isn’t just any stew. It’s a treasured blend of flavors that feels like a comforting hug from an old friend. Whether you’re a seasoned foodie or a curious novice, this Khoresh Bademjan (Persian Eggplant Stew) Recipe is your ticket to a delicious journey with bold, vibrant tastes that are surprisingly easy to master.

Why You’ll Love This Khoresh Bademjan (Persian Eggplant Stew) Recipe

Ready in about 2 hours: While this stew takes time, the hands-on prep is minimal, allowing the slow simmer to work its magic, giving you a rich, complex flavor with little fuss.
Uses simple, wholesome ingredients: No need for exotic hard-to-find items—just fresh eggplants, tender lamb, fragrant spices, and pantry staples create an unforgettable dish.
Perfect for beginners and seasoned cooks alike: The step-by-step method demystifies Persian cooking, making it accessible while satisfying seasoned palates.
Impressive presentation: With its deep garnet sauce, vibrant roasted tomatoes, and golden fried onions, this stew is as stunning on the table as it is delicious.
Customizable spice and tang levels: Love it tart or subtle on spices? You can easily adjust lime juice and seasoning to make it exactly how you crave.

Why This Khoresh Bademjan (Persian Eggplant Stew) Recipe Works

This Khoresh Bademjan (Persian Eggplant Stew) Recipe succeeds because of three key secrets. First, the slow simmering of lamb with advieh and turmeric allows the meat to tenderize while soaking up those intoxicating warm spices, creating a rich depth you won’t forget. Second, roasting the eggplants rather than frying helps develop a smoky, creamy texture without excess oil, balancing the stew perfectly. Finally, the inclusion of dried limes introduces that signature tangy note that lifts the flavors to a new level. Together, these techniques marry flavor and texture in a way that feels utterly authentic and deeply satisfying every time you make it.

Large white enamel cast iron pot filled with a rich, hearty eggplant stew featuring whole cherry tomatoes, thick slices of roasted eggplant, and tender chunks of slow-cooked meat immersed in a vibrant red tomato-based sauce, with the entire dish presented in the pot on a white marble countertop, natural lighting highlighting the glossy simmering surface, professional food styling photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Gathering your ingredients is like preparing for a flavorful adventure—simple but essential components come together to craft this Persian masterpiece.

Olive oil: The heart of the sautéing process giving richness and sheen.
Large onions: Thinly sliced for caramelizing and layering sweetness.
Cherry tomatoes: Roasted to add subtle acidity and bursts of juicy flavor.
Garlic cloves: Freshly grated to infuse aromatic depth.
Lamb stew meat: Leg or shoulder cuts work best for tenderness and flavor.
Advieh spice blend: A fragrant Iranian mix that brings warmth and complexity.
Turmeric: Adds color and a gentle earthiness.
Ground black pepper: For bright spice notes.
Salt: Enhances all the layers of flavor.
Water: The stew’s simmering medium.
Tomato sauce or chopped tomatoes: Forms the stew’s rich red base.
Dried limes (limoo amani): Adds the characteristic tartness and depth.
Saffron (optional): Infuses a subtle floral aroma and gold hue.
Lime juice: Brightens and balances flavors.
Large globe eggplants: Peeled and sliced for roasting to achieve silky softness.

Ingredient Substitutions & Tips

Lamb stew meat: Substitute with beef chuck or even boneless chicken thighs for a lighter twist.
Dried limes: If unavailable, use 2 tablespoons of fresh lime or lemon juice, but add gradually to taste.
Advieh spice blend: Create your own with equal parts ground cumin, cinnamon, cardamom, and nutmeg if you don’t have premixed advieh.
Eggplants: While the large globe variety gives the best texture, Japanese eggplants can be used for smaller, sweeter pieces.

👨‍🍳 Pro Tips for Perfect Results

Salting eggplants: Salt sliced eggplants lightly to draw out bitterness before roasting, then pat dry.
Brown the lamb just right: Achieve a golden crust without cooking through to lock in juices.
Layer flavors: Sauté onions until golden and caramelized for sweetness that balances tartness perfectly.
Use dried limes: For authentic tang, pierce them so the flavor infuses into the stew.
Keep an eye on simmering: Gentle bubbles prevent toughening the meat and encourage tender results.

How to Make Khoresh Bademjan (Persian Eggplant Stew) Recipe

Step 1: Fry the Onions

Heat 3 tablespoons of olive oil in a wide Dutch oven over medium-high heat until shimmering. Add one-third of the thinly sliced onions and sauté them slowly, stirring occasionally, until they turn a delicate golden brown and crisp. This can take about 10 to 15 minutes. Sprinkle a pinch of salt halfway through to draw out moisture and deepen flavor. Once done, use a slotted spoon to transfer the fried onions to a plate and set aside.

💡 Pro Tip: Fried onions add a lovely crunch and sweet depth, so be patient and don’t rush this step.

Step 2: Sear Cherry Tomatoes

In the same pot, add the cherry tomatoes and sear them over medium heat until their edges turn a dark brown and slightly blistered on all sides. This caramelization adds subtle sweetness and umami. Transfer these roasted tomatoes to the plate with your fried onions.

💡 Pro Tip: Use cherry or grape tomatoes that are firm and ripe for the best roasting effect.

Step 3: Sauté Remaining Onions and Garlic

Return the remaining onions to the pot and sauté over medium heat until translucent and soft, about 5 minutes. Add grated garlic and stir for another minute until fragrant but not burnt. This layer creates a flavorful base that will enhance the stew’s depth.

💡 Pro Tip: Keep stirring once the garlic is added; burnt garlic can add bitterness.

Step 4: Brown the Lamb

Push the sautéed onions to the side or remove them temporarily. Drizzle a bit more olive oil if the pot looks dry. Raise the heat to high and arrange the lamb stew meat pieces in a single layer. Quickly sear each side until they develop a rich golden crust, about 3 minutes per side. The goal is a flavorful browning on the outside—don’t cook the meat through at this stage.

💡 Pro Tip: Work in batches if necessary to avoid crowding the pan and steaming the meat.

Step 5: Add Spices, Tomato Sauce & Liquids

Sprinkle advieh, turmeric, black pepper, and salt over the browned meat and onions. Stir well to combine all the flavors. Pour in the water, tomato sauce, pierced dried limes, and saffron water if using. Mix everything thoroughly—this is where the stew begins to develop richness and complexity.

💡 Pro Tip: Pierce dried limes multiple times so their tangy aroma permeates the stew deeply.

Step 6: Simmer the Stew

Bring the pot to a boil over high heat. Then cover with a lid, reduce the heat to low, and let the stew simmer gently for 1¼ to 1½ hours. Check occasionally and stir to prevent sticking, allowing the meat to become tender and soak up all the fragrant spices.

💡 Pro Tip: The stew is ready when the meat easily pokes with a fork but isn’t falling apart completely.

Step 7: Prepare the Eggplants

While the stew simmers, preheat your oven to 425 ºF. Slice peeled eggplants into half-inch thick rounds or halves, then brush both sides generously with olive oil. Arrange slices on a parchment-lined baking sheet and roast until fork-tender and golden, about 25 minutes.

💡 Pro Tip: For a quicker alternative, pan-fry eggplants in olive oil over medium heat until golden on both sides.

Step 8: Add Eggplants and Lime Juice to Stew

Cut larger roasted eggplant slices if needed, then gently add them into the simmering stew along with the lime juice. Continue cooking uncovered for another 30 minutes, allowing the flavors to meld beautifully and the eggplants to soften completely. The sauce will thicken, and a golden sheen of olive oil will appear on the surface.

💡 Pro Tip: Stir gently to avoid breaking up eggplants too much; you want piece integrity.

Step 9: Finish with Fried Onions and Roasted Tomatoes

Top the stew with the reserved fried onions and seared cherry tomatoes. Let it cook another 10 minutes so these garnishes permeate the stew with crunch and bursts of sweetness. Taste and adjust salt or lime juice as needed before serving.

💡 Pro Tip: Adding these at the end preserves texture and offers a stunning visual contrast.

Common Mistakes to Avoid

Learn from these common pitfalls:

Rushing the browning process: Not properly browning the meat skips flavor development and can make the stew less rich.
Skipping salt on eggplants: If you don’t salt and drain eggplants, they can taste bitter or absorb too much oil.
Overcooking eggplants: This can cause them to become mushy and lose their lovely texture in the stew.
Using high heat during simmer: This toughens meat and can evaporate liquids too quickly.
Not piercing dried limes: Limits the release of their unique tart flavor into the stew.
Adding fried onions too early: Makes them soggy instead of crisp and flavorful toppings.

Delicious Variations to Try

Once you’ve mastered the classic Khoresh Bademjan (Persian Eggplant Stew) Recipe, try some exciting variations to keep your taste buds dancing:

Tomato-Free Version

Skip tomato sauce and increase dried lime and turmeric to emphasize the tangy and earthy notes, creating a lighter, more herbaceous stew.

Vegetarian Khoresh Bademjan

Use hearty mushrooms or textured vegetable protein in place of lamb for a rich, meat-free meal that still bursts with authentic Persian flavors.

Spicy Kick

Add a pinch of cayenne or chopped fresh chilies to the spice mix for a stew with a warm, spicy hug that complements the sweetness of the eggplants perfectly.

With Pomegranate Molasses

Drizzle some pomegranate molasses near the end for a sweet-tart depth that brilliantly contrasts the savory lamb and smoky eggplants.

Slow Cooker Version

After browning meat and onions, transfer everything to a slow cooker. Add eggplants in the last hour, making it a convenient hands-off approach to this classic stew.

How to Serve Khoresh Bademjan (Persian Eggplant Stew) Recipe

Single white square plate with a neatly plated portion of saffron-infused basmati rice accompanied by tender chunks of slow-cooked meat simmered in a rich, dark brown sauce with roasted cherry tomatoes and caramelized eggplant on the side, close-up angled shot highlighting the glossy texture of the sauce and the fluffy rice grains, garnished with a fresh sprig of herbs, set on a white marble surface under natural light, intimate food blog style photo taken with an iphone --ar 4:5 --v 7

Garnishes

Brighten each bowl with the reserved crispy fried onions and blistered cherry tomatoes. Brushing a little fresh chopped parsley or cilantro over the top adds a fresh pop and color contrast that invites everyone in.

Side Dishes

The traditional pairing is fluffy Persian saffron rice with tahdig, those golden, crunchy rice crusts everyone adores. Alternatively, serve with warm flatbreads to soak up the luscious sauce or even a fresh cucumber and yogurt salad for contrast.

Creative Ways to Present

Serve Khoresh Bademjan in a shallow, wide bowl to showcase the vibrant sauce and garnishes. Add edible flowers or sprinkle sumac for a tangy sprinkle and striking appearance. For special occasions, individual mini pots add an elegant touch.

Make Ahead and Storage

Storing Leftovers

Store cooled stew in airtight containers in the refrigerator for up to 3 days. The flavours meld beautifully over time, so leftovers taste even better the next day.

Freezing

Freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating gently to preserve texture and flavor.

Reheating

Warm leftovers gently on the stovetop over low heat, stirring occasionally. Add a splash of water if the sauce has thickened too much. Avoid microwaving aggressively to keep eggplants intact.

FAQs

Can I use chicken instead of lamb in this Khoresh Bademjan (Persian Eggplant Stew) Recipe?

Absolutely! Boneless chicken thighs work best as they stay moist during simmering. Adjust simmer time accordingly, since chicken cooks faster.

What’s the purpose of dried limes in this stew?

Dried limes add a uniquely tangy, slightly bitter citrus flavor integral to authentic Persian stews, balancing the richness of the meat and eggplants.

Is it necessary to peel the eggplants?

Peeling the eggplants helps reduce any bitterness and ensures a silky texture after roasting, but if you prefer more rustic texture, you can leave skins on.

Can I make this stew ahead of time?

Yes! Like many stews, this tastes even better the next day once flavors have had time to marry.

How do I make my eggplants less oily?

Salting and draining eggplants before cooking helps remove moisture that would otherwise make them absorb excess oil.

Can I skip saffron?

Yes, saffron is optional, but it adds a wonderful aroma and golden hue if you have it on hand.

What can I substitute advieh with?

If you don’t have advieh, blend equal parts ground cumin, cinnamon, cardamom, and a pinch of nutmeg for a similar warm, complex flavor.

Is this stew spicy?

Traditional Khoresh Bademjan is not spicy hot, but you can adjust by adding chili to suit your taste.

Final Thoughts

Making this Khoresh Bademjan (Persian Eggplant Stew) Recipe is like bringing a little piece of Persian culture and warmth into your home. Every tender morsel of lamb, every silky slice of roasted eggplant, and every tangy burst of dried lime blends harmoniously to create a dish that comforts and delights. It’s a recipe that invites you to slow down, savor, and share its incredible flavors with those you love.

Have you tried this Khoresh Bademjan (Persian Eggplant Stew) Recipe? I’d love to hear how it turned out! Leave a comment below. If you loved this recipe, please share it with friends and family. Happy cooking! 😊