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Persian Eggplant Stew

Persian Eggplant Stew: A Cozy Hug in Every Bite

This Persian Eggplant Stew, Khoresh Bademjan, is a comforting and nutritious dish that is perfect for any gathering.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 4 servings
Course: Dinner
Cuisine: Persian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Base
  • 2 tablespoons Olive Oil Can substitute with vegetable oil if needed.
  • 2 medium Onions Yellow or white onions are preferred.
  • 4 cloves Garlic Minced garlic can be used instead of grated.
Stew
  • 1 pound Lamb Stew Meat Can replace with beef or chicken, or omit for a vegan version.
  • 2 tablespoons Advieh A Persian spice mix.
  • 1 teaspoon Turmeric
  • 1 teaspoon Ground Black Pepper Adjust to taste.
  • 1 teaspoon Salt Adjust as needed.
  • 2 cups Water Adjust for consistency.
  • 8 ounces Tomato Sauce Can substitute with fresh chopped tomatoes.
  • 2 whole Dried Limes Can substitute with lime juice.
Vegetables
  • 2 cups Cherry Tomatoes Can substitute with grape tomatoes or canned tomatoes.
  • 2 large Eggplants Use globe or any variety available.
Serving
  • 4 cups Saffron Rice
  • 1 cup Crispy Tahdig
  • 2 tablespoons Lime Juice Adjust to taste.
  • 1 pinch Saffron Optional.

Equipment

  • Dutch oven

Method
 

Steps
  1. In a Dutch oven, heat olive oil over medium heat. Add one-third of the chopped onions and sauté until golden brown, about 8-10 minutes. Remove and set aside.
  2. In the same pot, add the cherry tomatoes and cook for 5 minutes until they burst. Remove and set aside.
  3. Add remaining onions to the pot and sauté until translucent, about 5-7 minutes. Stir in minced garlic and cook for another minute.
  4. Add the lamb stew meat and sear until browned on all sides, about 8-10 minutes.
  5. Stir in advieh, turmeric, salt, and black pepper. Pour in water and tomato sauce, add dried limes, bring to a boil, then simmer for 1.5 hours.
  6. Preheat oven to 425°F (220°C). Slice eggplants and brush with olive oil. Roast for about 25 minutes until tender.
  7. Add roasted eggplants and lime juice to the stew. Simmer for an additional 30 minutes.
  8. Taste and adjust seasoning. Serve hot, garnished with sautéed onions and charred tomatoes.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 8gSugar: 6gVitamin A: 300IUVitamin C: 15mgCalcium: 80mgIron: 4mg

Notes

Serve with fluffy saffron rice and crispy tahdig. Leftovers can be stored for up to 4-5 days in the fridge.

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