Ghormeh Bademjan (eggplant And Tomato Stew)

Ghormeh Bademjan is a classic Iranian stew made with eggplant, tomatoes, and tender chunks of beef or lamb. This flavorful dish is a staple in Iranian cuisine and is often served with steamed basmati rice.

Ghormeh Bademjan (eggplant And Tomato Stew)

Ingredients

  • 1 large eggplant, cubed
  • 1 lb stewing beef or lamb, cut into chunks
  • 2 onions, finely chopped
  • 3 tomatoes, diced
  • 4 cloves garlic, minced
  • 1 cup chopped fresh parsley
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 2 cups water

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the onions and sauté until golden brown.
  2. Add the beef or lamb chunks to the pot and brown on all sides.
  3. Stir in the garlic, turmeric, cumin, cinnamon, and cardamom, and cook for 2 minutes.
  4. Add the diced tomatoes and cook for 5 minutes, then add the eggplant and cook for an additional 5 minutes.
  5. Pour in the water, season with salt and pepper, and bring the stew to a boil.
  6. Reduce the heat to low, cover the pot, and simmer for 1.5 hours, stirring occasionally.
  7. Stir in the chopped parsley and cook for an additional 15 minutes.
  8. Adjust the seasoning if needed and serve the Ghormeh Bademjan hot with steamed rice.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
2 hours
Total time:
2 hours
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
20g
Fat
18g

Supplies

Large pot Knife Cutting board Measuring cups and spoons Wooden spoon

Tools

Stovetop

Serving suggestions

Ghormeh Bademjan is traditionally served with steamed basmati rice and a side of tangy yogurt.

Tips & tricks

For a vegetarian version, you can omit the meat and add more eggplant or kidney beans for protein.

Cost

Medium