Go Back
Khoresh Bademjan is a beloved staple in Persian cuisine, renowned for its rich flavors and comforting essence. This traditional Iranian dish, which translates to "eggplant stew," showcases the versatility of eggplants while embodying the heart of family gatherings and communal meals. Khoresh Bademjan is not just a meal; it's an experience that reflects the warmth of Persian hospitality.

Khoresh Bademjan (Persian Eggplant Stew)

Discover the rich flavors of Khoresh Bademjan, a delicious Persian eggplant stew that will warm your heart! This recipe features tender eggplants, savory beef or a vegetarian option, and a blend of fragrant spices simmered with tomatoes and broth. Perfect for serving over fluffy basmati rice and garnished with fresh parsley. Whether you’re a seasoned chef or a kitchen newcomer, this comforting dish is sure to impress your family and friends!
Print Recipe Pin Recipe

Ingredients
  

2 large eggplants, sliced into ½-inch thick rounds

2 tablespoons olive oil (for frying)

1 large onion, finely chopped

3 cloves garlic, minced

1 pound (450g) beef or lamb, cut into 1-inch cubes (optional for a vegetarian version)

1 teaspoon turmeric powder

1 teaspoon ground cinnamon

1 teaspoon black pepper

1 teaspoon cumin

1 can (14 oz) diced tomatoes (or 2 fresh tomatoes, chopped)

3 cups beef or vegetable broth

2 tablespoons tomato paste

2 large potatoes, diced (optional)

Salt, to taste

Juice of 1 lemon

Fresh parsley for garnish

Cooked basmati rice, for serving

Instructions
 

Prepare the Eggplants: Sprinkle salt on both sides of the eggplant slices and let them sit for about 30 minutes to draw out water and bitterness. Rinse and pat dry with paper towels.

    Fry the Eggplants: In a large skillet, heat the olive oil over medium-high heat. Fry the eggplant slices until golden brown on both sides (about 3-4 minutes per side). Remove and set aside on paper towels to absorb excess oil.

      Sauté the Onions: In a heavy pot or Dutch oven, add a little additional oil if needed. Sauté the chopped onion over medium heat until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

        Brown the Meat: If using meat, add the beef or lamb cubes to the pot and brown on all sides. Sprinkle in the turmeric, cinnamon, black pepper, and cumin, stirring well to coat the meat.

          Combine Ingredients: Add the diced tomatoes and tomato paste to the pot, stirring to combine. Pour in the broth and bring to a gentle simmer.

            Add Eggplants and Potatoes: Carefully place the fried eggplant slices on top of the meat mixture. If using, add the diced potatoes on top. Season with salt and lemon juice. Reduce the heat to low, cover, and let the stew simmer gently for about 1.5 to 2 hours, or until the meat is tender.

              Final Touches: Check occasionally and add extra broth or water if the stew becomes too thick. Adjust seasoning as necessary.

                Serve: Once cooked, serve the Khoresh Bademjan over a bed of fragrant basmati rice, garnished with fresh parsley.

                  Prep Time, Total Time, Servings: 30 mins | 2 hrs | 4-6 servings