Persian Lamb and Eggplant Stew (Khoresh-e Bademjan)

Khoresh-e Bademjan is a classic Persian stew that combines tender lamb with creamy eggplant in a flavorful tomato-based sauce. This comforting dish is often served with saffron-infused basmati rice, making it a perfect meal for a cozy night in.

Gluten Free Dairy Free Main Course Iranian Persian Cuisine Stew Lamb Eggplant
Persian Lamb and Eggplant Stew (Khoresh-e Bademjan)

Ingredients

  • 1 lb lamb, cut into cubes
  • 2 large eggplants, sliced
  • 1 onion, finely chopped
  • 3 tomatoes, diced
  • 4 cloves garlic, minced
  • 1 tsp turmeric
  • 1 tsp ground cinnamon
  • 1/2 tsp ground saffron
  • 1/4 cup vegetable oil
  • Salt and pepper to taste

Instructions

  1. Season the lamb with salt, pepper, and turmeric.
  2. Heat the vegetable oil in a large pot over medium heat and brown the lamb on all sides. Remove and set aside.
  3. In the same pot, sauté the onions and garlic until golden brown.
  4. Add the tomatoes, cinnamon, and saffron, and cook for 5 minutes.
  5. Return the lamb to the pot and add enough water to cover the meat. Simmer for 1.5 hours.
  6. In a separate pan, fry the eggplant slices until golden brown and set aside.
  7. Add the fried eggplant to the pot and cook for an additional 30 minutes.
  8. Adjust the seasoning and serve hot with rice.

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
Carbohydrates
15g
Fat
20g

Supplies

Large pot Frying pan

Tools

Knife Cutting board Wooden spoon

Serving suggestions

Serve Khoresh-e Bademjan with saffron-infused basmati rice and a side of fresh herbs and yogurt.

Tips & tricks

For a richer flavor, you can add a dollop of pomegranate molasses to the stew during the last 15 minutes of cooking.

Cost

$20