Khoresht Bademjan (persian Lamb And Eggplant Stew)

Khoresht Bademjan is a traditional Persian stew that combines tender lamb with rich eggplant in a flavorful tomato-based sauce. This comforting dish is a staple in Mizrahi Jewish cuisine and is perfect for a cozy family meal or special occasions.

Kosher Gluten Free Main Course Mizrahi Jewish Persian Cuisine Lamb Stew Eggplant Recipe Mizrahi Jewish Food
Khoresht Bademjan (persian Lamb And Eggplant Stew)

Ingredients

  • 1 lb lamb, cut into cubes
  • 2 large eggplants, peeled and sliced
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 cup water
  • 1 tsp turmeric
  • 1 tsp ground cinnamon
  • Salt and pepper to taste
  • 2 tbsp vegetable oil

Instructions

  1. Season the lamb cubes with salt, pepper, and turmeric.
  2. Heat the vegetable oil in a large pot over medium heat. Add the seasoned lamb and brown on all sides. Remove the lamb from the pot and set aside.
  3. In the same pot, sauté the chopped onion and garlic until they are soft and translucent.
  4. Add the tomato paste, cinnamon, and water to the pot. Stir well to combine.
  5. Return the browned lamb to the pot and bring the mixture to a simmer. Cover and cook for 1 hour, stirring occasionally.
  6. While the lamb is cooking, heat a separate pan and fry the sliced eggplants until they are golden brown on both sides. Drain on paper towels to remove excess oil.
  7. Add the fried eggplants to the pot with the lamb and continue to simmer for an additional 30 minutes, or until the lamb is tender and the sauce has thickened.
  8. Adjust the seasoning with salt and pepper, if needed.
  9. Serve the Khoresht Bademjan hot with steamed rice or crusty bread.

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
Fat
20g
Carbohydrates
15g

Supplies

Large pot Frying pan Cutting board Knife Wooden spoon

Tools

Stovetop

Serving suggestions

Khoresht Bademjan pairs well with a side of fluffy basmati rice and a fresh salad of cucumbers, tomatoes, and herbs.

Tips & tricks

For a richer flavor, you can add a dollop of Greek yogurt or a sprinkle of chopped fresh mint on top of the stew before serving.

Cost

$20