Dinner Meat

Khoresht-E Bademjan (Persian Eggplant Stew)

Khoresht-E Bademjan (Persian Eggplant Stew)

Khoresht-E Bademjan (Persian Eggplant Stew) is my husband’s absolute favorite meat stew. Khoresht means stew in Farsi, and Bademjan means eggplant. This eggplant stew is pretty easy to make and packed with flavor.

The preparation and ingredients are very similar to Ghaymen. Both Khoresht-E Bademjan and Ghaymen are usually served at Persian dinner parties along with Kabobs and different kinds of rice.

Khoresht is more of a comfort food in my house. I only make it once in a while because it takes quite a bit of time to prepare and it’s also packed with calories. But it is all worth it 🙂

Prep time: 20 minutes

Cook time: 2 hours.

Serves: 4-6

Ingredients:

1lb of beef stew
1 onion chopped
1 lb of eggplant (about 3 Italian eggplants or 1 large eggplant)
1 tablespoon of olive oil
1 clove of minced garlic
Salt and pepper to taste
1 teaspoon of turmeric
1/2 teaspoon of cinnamon
1 can (14 oz) of diced tomatoes
1 tablespoon of tomato paste
2 dried lemons
4-5 cups of water
Oil for frying the eggplant

Directions:

Khoresht-E Bademjan (Persian Eggplant Stew) 6
Peel and slice the eggplant into 1/2 inch thick slices. Sprinkle with salt, then soak them in water. Put something heavy over the eggplant, so they don’t float to the top.
This will help remove the bitter taste from the eggplant.

Khoresht-E Bademjan (Persian Eggplant Stew) 1
In a medium size pot or dutch oven, saute the onion in the 1 tablespoon of oil until it’s soften.

Khoresht-E Bademjan (Persian Eggplant Stew) 2
Add the garlic and meat. Season with salt, pepper, cinnamon and turmeric.

Khoresht-E Bademjan (Persian Eggplant Stew) 3
Saute the meat with the onion, garlic and spices for 7 to 10 minutes until it’s nicely brown.

Khoresht-E Bademjan (Persian Eggplant Stew) 5
Add the diced tomatoes, tomato paste, dried lemons and water. Mix a bit, cover the pot and cook for 60 to 90 minutes on low medium heat or until the meat is fork tender.
If the meat is not cooked and the stock has reduced, then add 1-2 cups of hot water and cook some more until the meat is tender.

Khoresht-E Bademjan (Persian Eggplant Stew) 7
While the meat is cooking, wash and strain the eggplant to remove any excess salt. Dry really well using a clean kitchen towel. Fry the eggplant for about 2 -3 minutes on each side until it’s soft and almost brown. Transfer to a plate cover with paper towel to extract any excess oil.

Khoresht-E Bademjan (Persian Eggplant Stew) 9
Once the meat is cook, you should be left with about 1 1/2 cup of stock. Add the fried eggplant to the meat stew and cook for another 10 minutes so that the eggplant can absorb the flavors from the stock.

Khoresht-E Bademjan (Persian Eggplant Stew) 10
Serve the khoresht-e bademjan (Persian Eggplant Stew) hot with steamed rice.

Khoresht-E Bademjan (Persian Eggplant Stew)
 
Prep time
Cook time
Total time
 
Loubna El Maziati:
Ingredients
  • 1lb of beef stew
  • 1 onion chopped
  • 1 lb of eggplant (about 3 Italian eggplants or 1 large eggplant)
  • 1 tablespoon of olive oil
  • 1 clove of minced garlic
  • Salt and pepper to taste
  • 1 teaspoon of turmeric
  • ½ teaspoon of cinnamon
  • 1 can (14 oz) of diced tomatoes
  • 1 tablespoon of tomato paste
  • 2 dried lemons
  • 4-5 cups of water
  • Oil for frying the eggplant
Directions
  1. Peel and slice the eggplant into ½ inch thick slices. Sprinkle with salt, then soak them in water. Put something heavy over the eggplant, so they don’t float to the top. (This will help remove the bitter taste from the eggplant).
  2. In a medium size pot or dutch oven, saute the onion in the 1 tablespoon of oil until it’s soften.
  3. Add the garlic and meat. Season with salt, pepper, cinnamon and turmeric. Saute the meat with the onion, garlic and spices for 7 to 10 minutes until it’s nicely brown.
  4. Add the diced tomatoes, tomato paste, dried lemons and water. Mix a bit, cover the pot and cook for 60 to 90 minutes on low medium heat or until the meat is fork tender. (If the meat is not cooked and the stock has reduced, then add 1-2 cups of hot water and cook some more until the meat is tender.)
  5. While the meat is cooking, wash and strain the eggplant to remove any excess salt. Dry really well using a clean kitchen towel. Fry the eggplant for about 2 -3 minutes on each side until it’s soft and almost brown. Transfer to a plate cover with paper towel to extract any excess oil.
  6. Once the meat is cook, you should be left with about 1½ cup of stock. Add the fried eggplant to the meat stew and cook for another 10 minutes so that the eggplant can absorb the flavors from the stock.
  7. Serve the khoresht-e bademjan (Persian Eggplant Stew) hot with steamed rice.

2 Comment

  1. I make this at least once a month with my family and they always love it. I wish I could make it more if it weren’t for all the time and prep, but if I do the eggplant in the morning that cuts down on time. Thanks so much!

    1. Thank you! Yes, the recipe does take time, but it’s worth it. If it helps, you could make the beef the day before, then fry the eggplant on the day you serve it. The beef will actually taste a lot better this way. 🙂

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