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.

Ghormeh Bademjan (persian Eggplant And Tomato Stew)

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

  1. Heat the olive oil in a large pot over medium heat. Add the onions and garlic, and sauté until golden.
  2. Add the beef cubes and brown on all sides.
  3. Stir in the turmeric, cinnamon, and cumin, then add the chopped tomatoes and 2 cups of water. Season with salt and pepper.
  4. Bring the mixture to a boil, then reduce the heat and let it simmer for 30 minutes.
  5. 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.
  6. Stir in the lemon juice and adjust the seasoning if needed.
  7. 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