Ghormeh Bademjan (persian Eggplant And Tomato Stew)
Ghormeh Bademjan is a classic Persian stew that features tender eggplant, tomatoes, and aromatic herbs. This dish is a staple in Mizrahi Jewish cuisine and is perfect for a comforting and flavorful meal.
Ingredients
- 2 large eggplants, peeled and cubed
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 lb stewing beef, cubed
- 1 cup chopped tomatoes
- 1 cup chopped parsley
- 1 cup chopped cilantro
- 1 teaspoon turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1/4 cup lemon juice
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onions and garlic, and sauté until golden.
- Add the beef cubes and brown on all sides.
- Stir in the turmeric, cinnamon, and cumin, then add the chopped tomatoes and 2 cups of water. Season with salt and pepper.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 30 minutes.
- Add the cubed eggplant, parsley, and cilantro to the pot. Continue to simmer for an additional 30 minutes, or until the meat is tender and the eggplant is cooked through.
- Stir in the lemon juice and adjust the seasoning if needed.
- Serve the Ghormeh Bademjan hot with steamed rice.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 25g
- Protein
- 10g
- Fat
- 18g
Supplies
Large pot Cutting board Knife 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 beef and add more eggplant or kidney beans for protein.
Cost
$15