Description
Khoresh Bademjan is a classic Persian eggplant stew that combines tender lamb, roasted eggplants, and a rich tomato-based sauce flavored with traditional spices, dried limes, and saffron. This hearty and aromatic stew is perfect served with fluffy Persian saffron rice and garnished with crispy fried onions and seared cherry tomatoes for a delightful balance of textures and flavors.
Ingredients
Scale
Meat and Stew Base
- 2 pounds lamb stew meat (leg or shoulder with some bone, or 1½ lbs boneless meat)
- 1 teaspoon advieh (Persian spice blend)
- 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)
Vegetables and Aromatics
- ⅓ cup olive oil (more as needed, divided)
- 2 large onions (peeled, quartered and sliced thinly)
- 8 cherry tomatoes (rinsed and pat dry, or grape tomatoes)
- 4 cloves garlic (grated)
- 2 large globe eggplants (peeled and sliced)
Instructions
- Fry Onions: In a wide dutch oven, heat 3 tablespoons olive oil over medium-high heat until shimmering. Add one-third of the sliced onions and sauté until they turn light golden brown and crispy, about 10 to 15 minutes. Add a pinch of salt halfway through cooking. Using a slotted spoon, transfer the onions to a plate.
- Sear Cherry Tomatoes: In the same dutch oven, add the cherry tomatoes and sear them on all sides until their edges are dark brown. Transfer the tomatoes to the plate with the fried onions.
- Sauté Remaining Onions and Garlic: Add the remaining onions to the dutch oven and cook until translucent, about 5 minutes. Stir in the grated garlic and sauté for another minute until fragrant.
- Brown the Meat: Push the onions to the edge or remove them temporarily. Drizzle more olive oil if needed. Arrange the lamb pieces in a single layer and increase heat to high. Sear the meat on both sides until golden brown, about 3 minutes per side. The goal is to brown only the surface, not cook through.
- Add Spices and Liquids: Stir in advieh, turmeric, black pepper, and salt with the meat and onions. Add water, tomato sauce, dried limes or lime juice, and saffron water (if using). Mix well.
- Simmer the Stew: Bring the mixture to a boil. Cover and reduce heat to low. Simmer until the meat is approximately 80% cooked, stirring occasionally, about 1¼ to 1½ hours.
- Prepare Eggplants: While the stew simmers, preheat the oven to 425 ºF. If using large globe eggplants, cut into halves and then into ½-inch slices. Brush both sides of slices with 2 to 3 tablespoons olive oil.
- Bake Eggplants: Arrange eggplant slices on a parchment-lined baking sheet. Bake until fork tender, about 25 minutes. Alternatively, they can be skillet-fried (see notes).
- Add Eggplants to Stew: Cut large roasted eggplant slices in half if too big. Add them and 2 tablespoons lime juice to the dutch oven and simmer until eggplants are soft and tender, about 30 minutes.
- Final Touches and Serve: The sauce will thicken and some oil may rise to the surface. Meat should be very tender and falling off the bone. Adjust seasoning to taste. Top the stew with the fried onions and seared cherry tomatoes. Cook an additional 10 minutes. Serve hot with Persian saffron rice and tahdig.
Notes
- If you don’t have dried limes, substitute with extra lime juice for a similar tangy flavor.
- For a quicker alternative to baking eggplants, fry them in a skillet with olive oil until browned and tender.
- Advieh is a traditional Persian spice blend available at specialty stores; you can substitute with a mix of cinnamon, cumin, and cardamom if necessary.
- Use bone-in meat for more flavor, but boneless cuts cook faster.
- Adjust the amount of lime juice to balance the stew’s tanginess to your liking.
- This stew tastes even better the next day, as flavors meld beautifully.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stewing, Roasting
- Cuisine: Persian
Nutrition
- Serving Size: 1.5 cups
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 550 mg
- Fat: 28 g
- Saturated Fat: 8 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 90 mg
Keywords: Khoresh Bademjan, Persian eggplant stew, lamb stew, Iranian cuisine, slow cooked stew, Persian recipes
