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.

Ghormeh Bademjan (spicy Eggplant And Tomato Stew)

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

  1. In a large pot, heat the olive oil over medium heat. Add the onions and garlic, and sauté until golden brown.
  2. Add the eggplants to the pot and cook until they are soft and slightly browned.
  3. Stir in the diced tomatoes, vegetable broth, cooked kidney beans, and all the spices. Season with salt and pepper.
  4. Reduce the heat to low, cover the pot, and let the stew simmer for 45 minutes to 1 hour, stirring occasionally.
  5. Once the stew has thickened and the flavors have melded together, adjust the seasoning if needed.
  6. 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