Khoresh Bademjan خورش بادمجان
6 serving
This eggplant stew traditionally features lamb, but beef or other meat can be substituted as desired. Gheymeh Bademjan is a vegetarian version of this recipe, using yellow split peas instead of meat.
Ingredients
- 2 lb. Eggplant
- 3 1/2 tsp. Kosher Salt, divided
- 1/2 Lemons, juiced
- 2 Tbsp. Olive Oil
- 1 lb. Lamb, chopped into bite-sized pieces
- 1 Onion, chopped
- 1 clove Garlic, minced
- 1 tsp. Ground Turmeric
- 3 Tbsp. Tomato Paste
- 1 c. Water
- 7 oz. Tomato, peeled, chopped
- 1/4 tsp. Saffron Thread, soaked in 1 tbsp. warm water
- 1 Black Dried Lime, crushed into 2-3 pieces
- 1/4 tsp. Ground Black Pepper
Instructions
Instructions
Prepare Eggplant
5 minutes1.
Fill a large bowl with cool water. Add the lemon juice and 1 Tbsp. of the salt. Peel and slice the eggplants lengthwise into 1/2"-thick planks. Place the eggplant in the water and cover with a small plate to submerge. Let soak while preparing the rest of the dish.
Stew
2 minutes2.
Heat half the oil in a large pan over medium-high heat. Fry the onions until barely translucent.
3.
Add the garlic and turmeric and briefly fry. Add the lamb and stir to thoroughly incorporate with the onion. Continue to fry, stirring frequently, for 3 minutes.
4.
Add the tomato paste, tomatoes, water, and saffron along with its soaking water. Stir to incorporate and bring to a boil.
Add the limoo amani, reduce heat to a simmer, and continue to cook until meat is very tender, about 1 hour.
Roast Eggplants
20 minutes6.
While the stew is simmering, drain and pat dry the eggplants. Arrange the eggplant in a single layer on a baking sheet and lightly brush with oil. Broil on high until beginning to brown, 15 minutes, flipping halfway.
Finish the Khoresh
20 minutes7.
Add the eggplant to the stew, reduce heat to low, and simmer until eggplants are fully cooked. Season with pepper, adjust salt, and serve.
Made with 0.6 lb. beef, 1.5 lb. eggplant, 4 tsp. lime juice instead of black lime, about 3/4 tsp. salt. This is delicious.