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Khoresh Bademjan is a beloved Persian stew that encapsulates the heart and soul of Iranian cuisine. This dish, which translates to "eggplant stew," is a delightful fusion of tender meat, rich eggplant, and aromatic spices that come together to create a comforting and flavorful experience. Traditionally served alongside fluffy basmati rice, Khoresh Bademjan is often a centerpiece at family gatherings and festive occasions, embodying the warmth and hospitality of Persian culture.

Khoresh Bademjan (Persian Eggplant Stew)

Discover the rich flavors of Khoresh Bademjan, a traditional Persian eggplant stew that's perfect for any occasion! Made with tender lamb or beef (or keep it vegetarian), sautéed onions, aromatic spices, and golden-fried eggplant, this dish is a true labor of love. Perfectly paired with basmati rice or fresh bread, it's sure to impress your family and friends. Elevate your home cooking with this delightful recipe today!
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Ingredients
  

2 large eggplants, sliced into ½-inch rounds

1 lb lamb or beef, cut into 1-inch cubes (optional for a vegetarian version)

2 medium onions, finely chopped

3 cloves garlic, minced

4 medium tomatoes, chopped (or 1 can of diced tomatoes)

2 cups chicken or vegetable broth

¾ teaspoon turmeric powder

1 teaspoon ground cinnamon

1 teaspoon saffron threads, soaked in 2 tablespoons hot water

1 tablespoon tomato paste

Salt and pepper, to taste

½ cup olive oil (for frying)

1 tablespoon lemon juice (optional)

Fresh parsley or cilantro, for garnish

Instructions
 

Prepare the Eggplants: Sprinkle the sliced eggplant with salt and let it sit for 30 minutes to draw out moisture. Rinse and pat dry with a paper towel. Heat ¼ cup of olive oil in a large skillet over medium heat; fry the eggplant slices until golden brown on both sides. Set aside on a paper towel to absorb excess oil.

    Sauté Aromatics: In the same skillet, add another ¼ cup of olive oil if needed. Sauté the chopped onions over medium heat until they become translucent. Add the minced garlic and sauté for an additional minute until fragrant.

      Brown the Meat (if using): Increase the heat to medium-high, add the meat to the onion mixture, and brown on all sides. Sprinkle in the turmeric, cinnamon, and season with salt and pepper.

        Combine Ingredients: Stir in the chopped tomatoes and tomato paste, followed by the chicken or vegetable broth. Bring the mixture to a simmer, then add the saffron water to the pot. Let the stew simmer for 20 minutes.

          Add the Eggplant: Lower the heat to a gentle simmer and carefully layer the fried eggplant on top of the stew. Cover the pot and let it cook for another 40 minutes, allowing the flavors to meld together and the stew to thicken.

            Final Touches: Taste the stew; adjust with more salt or a splash of lemon juice for brightness if desired. If the stew is too thick, add a little extra broth.

              Serve: Garnish with freshly chopped parsley or cilantro. Serve Khoresh Bademjan hot over steamed basmati rice or with bread. Enjoy the rich, savory flavors of this Persian delight!

                Prep Time: 30 minutes | Total Time: 1 hour 30 minutes | Servings: 4-6