Ghormeh Bademjan (spicy Eggplant And Tomato Stew)
Ghormeh Bademjan is a classic Persian stew that features tender eggplant, flavorful tomatoes, and aromatic herbs. This hearty and spicy dish is a staple in Caspian cuisine and is perfect for a cozy family dinner or a special gathering.
Ingredients
- 2 large eggplants, peeled and cubed
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 cup vegetable broth
- 1/2 cup red kidney beans, cooked
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon red pepper flakes
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onions and garlic, and sauté until golden brown.
- Add the eggplants to the pot and cook until they are soft and slightly browned.
- Stir in the diced tomatoes, vegetable broth, cooked kidney beans, and all the spices. Season with salt and pepper.
- Reduce the heat to low, cover the pot, and let the stew simmer for 45 minutes to 1 hour, stirring occasionally.
- Once the stew has thickened and the flavors have melded together, adjust the seasoning if needed.
- Serve the Ghormeh Bademjan hot, garnished with fresh parsley, and enjoy with steamed rice or crusty bread.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 12g
- Carbohydrates
- 30g
- Fat
- 15g
Supplies
Large pot Cutting board Knife Wooden spoon Measuring spoons
Tools
Potato peeler Cooking thermometer
Serving suggestions
Serving suggestions: Serve with steamed basmati rice and a side of yogurt cucumber salad.
Tips & tricks
Tips: For a richer flavor, you can add a splash of pomegranate molasses to the stew during cooking.
Cost
$15