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.
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
- Heat the olive oil in a large pot over medium heat. Add the onions and sauté until golden brown.
- Add the beef or lamb chunks to the pot and brown on all sides.
- Stir in the garlic, turmeric, cumin, cinnamon, and cardamom, and cook for 2 minutes.
- Add the diced tomatoes and cook for 5 minutes, then add the eggplant and cook for an additional 5 minutes.
- Pour in the water, season with salt and pepper, and bring the stew to a boil.
- Reduce the heat to low, cover the pot, and simmer for 1.5 hours, stirring occasionally.
- Stir in the chopped parsley and cook for an additional 15 minutes.
- 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