Khoresh Bademjan (Persian Eggplant Stew)
This flavorful Persian eggplant stew features tender eggplant and juicy beef (or lamb) simmered in a rich tomato-based sauce with sour grapes. It's a comforting and aromatic dish, perfect served with fluffy basmati rice.
An original recipe by Forkin
- Total time
- 2 hr
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 663 kcal
Mise en place
Ingredients
Ingredients
- 2.5 pcseggplant, medium, peeled and cut lengthwise into 1-inch thick slices
- 500 gbeef stew meat, cut into 1-inch cubes
- 1 pcsyellow onion, medium, finely chopped
- 1 tspturmeric powder
- 3 tbsptomato paste
- 4 cupwater, hot
- 0.25 cupdried sour grapes
- 0.25 tspsaffron threads, bloomed in 2 tbsp hot water
- 0.25 tspblack pepper
for eggplant
- 1 tspsalt
for frying
- 0.5 cupvegetable oil
for stew
- 0.5 tspsalt
garnish
- 2 tbspfresh mint, chopped, for garnish(optional)
Equipment
paper towels · large pot · dutch oven · colander · large non-stick pan
The method
Step by step
- 1
Place the eggplant slices in a colander, sprinkle with the salt for eggplant, and let them sit for 30 minutes to draw out excess moisture and bitterness.
About 30 min
Cook’s note: Salting the eggplant helps prevent it from absorbing too much oil during frying.
- 2
After 30 minutes, rinse the eggplant slices thoroughly under cold water and pat them completely dry with paper towels.
About 5 min
Cook’s note: Ensure the eggplant is very dry to prevent oil splatter and encourage browning.
- 3
Heat the vegetable oil in a large non-stick pan over medium-high heat. Fry the eggplant slices in batches until golden brown on both sides, then remove and set aside on a paper towel-lined plate to drain excess oil.
About 15 min
Cook’s note: Don't overcrowd the pan; fry in batches for best browning.
- 4
In a large pot or Dutch oven, brown the beef stew meat over medium-high heat until all sides are seared. Remove the meat and set aside.
About 10 min
Cook’s note: Browning the meat adds depth of flavor to the stew.
- 5
Add the yellow onion to the same pot and sauté until translucent and softened, about 5-7 minutes.
About 7 min
- 6
Stir in the turmeric powder and cook for 1 minute until fragrant.
About 1 min
- 7
Add the tomato paste and cook, stirring constantly, for 2-3 minutes until it darkens slightly and smells concentrated.
About 3 min
Cook’s note: Cooking the tomato paste deepens its flavor and color.
- 8
Return the browned beef to the pot. Pour in the hot water, add the dried sour grapes, and stir well.
About 1 min
- 9
Bring the stew to a boil, then reduce the heat to low, cover, and simmer for 60 minutes, or until the beef is tender.
About 1 hr
Cook’s note: Ensure the heat is low enough for a gentle simmer to prevent the meat from becoming tough.
- 10
Carefully arrange the fried eggplant slices on top of the stew. Stir in the bloomed saffron, salt for stew, and black pepper.
About 2 min
Cook’s note: Gently place the eggplant to avoid breaking the slices.
- 11
Continue to simmer, covered, for another 15-20 minutes, allowing the flavors to meld and the eggplant to fully absorb the stew's liquid.
About 20 min
Cook’s note: The stew should be thick but still have some sauce.
- 12
Taste and adjust seasoning if needed. Garnish with fresh mint if desired, and serve hot with basmati rice.
Per serving
Nutrition
- Calories
- 663.1kcal
- Protein
- 31.8g
- Carbs
- 25.9g
- Fat
- 50.5g
- Fibre
- 11g
- Sugar
- 14.6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Khoresh Bademjan in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat or in the microwave until warmed through.