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Khoresh Bademjan, also known as Persian Eggplant Stew, is a quintessential dish in Persian cuisine that embodies the rich tapestry of flavors and traditions found in Iranian cooking. This hearty stew combines the unique taste of eggplant with a medley of spices, creating a comforting meal that warms both the body and the soul. Whether served over saffron-infused rice or enjoyed simply with bread, Khoresh Bademjan has a special place at the dinner table, often gracing family gatherings and festive occasions.

Khoresh Bademjan (Persian Eggplant Stew)

Discover the delicious flavors of Khoresh Bademjan, a traditional Persian eggplant stew that's perfect for any meal. This hearty dish features tender eggplants, flavorful spices, and can be made with beef or chickpeas for a vegetarian option. With simple ingredients like onions, tomatoes, and split yellow peas, this stew is both comforting and satisfying. Serve it with steamed rice or flatbread, and enjoy a taste of Persia in your kitchen!
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Ingredients
  

2 medium eggplants, sliced into 1-inch rounds

1 large onion, finely chopped

2 cloves garlic, minced

1 lb (450g) beef or lamb, cut into 1-inch cubes (optional for vegetarian: use chickpeas instead)

2 medium tomatoes, chopped

1 cup split yellow peas

1 teaspoon turmeric powder

1 teaspoon ground cinnamon

1 teaspoon ground cumin

1 tablespoon tomato paste

4 cups beef or vegetable broth

3 tablespoons vegetable oil

Salt and pepper to taste

Fresh parsley or cilantro for garnish

Instructions
 

Prepare the Eggplants: Sprinkle the sliced eggplants with salt and let them sit for about 30 minutes to draw out excess moisture and reduce bitterness. Rinse and pat dry.

    Fry the Eggplants: In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the eggplant slices and fry them until golden brown on both sides. Remove and set aside on paper towels to drain excess oil.

      Sauté the Onions: In the same skillet, add another tablespoon of oil if needed. Add the chopped onion and sauté until they are translucent. Add minced garlic and cook for another minute until fragrant.

        Brown the Meat: If using meat, increase the heat to medium-high, then add the cubed beef or lamb to the onions. Brown the meat on all sides. If skipping the meat, proceed to the next step.

          Build the Stew: Stir in the turmeric, cinnamon, cumin, and salt and pepper. Add the chopped tomatoes, tomato paste, and yellow peas, stirring everything to combine.

            Combine and Simmer: Pour in the broth, bringing the mixture to a boil. Lower the heat to a gentle simmer, cover, and let it cook for about 1–1.5 hours for the flavors to meld (or until peas and meat are tender).

              Add the Eggplants: After the cooking time, gently fold in the fried eggplants, allowing them to simmer together for an additional 15–20 minutes.

                Taste and Adjust: Check for seasoning, adding more salt or pepper as needed. If desired, you can also add a splash of lemon juice for brightness.

                  Serve: Garnish with fresh parsley or cilantro. Serve khoresh bademjan with steamed rice or flatbread on the side.

                    Prep Time: 20 mins | Total Time: 2 hrs | Servings: 4-6