Khoresh Bademjan (Persian Eggplant and Tomato Stew)
Local name: خورش بادمجان
In short: Silky fried eggplant simmered over tender beef in a tomato sauce with turmeric and sour dried limes, ladled over steamed rice. It takes about 2 h 20 min in total and makes 6 servings.
- Prep
- 40 min
- Cook
- 1 h 40 min
- Resting
- 30 min
- Total
- 2 h 20 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 330 kcal
Khoresh bademjan is a late-summer favorite in Iranian homes, made when eggplants and tomatoes are at their best. Slices of eggplant are fried until golden, then laid on top of beef that has simmered with tomato and turmeric, and cooked a little longer so they soak up the sauce. Dried limes add a sharp, earthy note. The dish is best the next day and goes well with saffron rice.
Instructions
- Toss the eggplant rounds with the 1 tbsp salt and leave them in a colander for 30 minutes. Rinse, then pat completely dry with a towel.
- Heat 2 tbsp of the frying oil in a wide skillet over medium-high heat. Fry the eggplant in batches for 3 to 4 minutes per side until golden, adding oil as needed. Drain on paper towels.
- In a heavy pot, cook the onion in the 2 tbsp stew oil for 10 minutes until golden. Stir in the turmeric, add the beef and brown for 8 minutes.
- Add the salt, pepper, tomato paste and hot water. Cover and simmer on low heat for 1 hour, until the beef is almost tender.
- Add the dried limes and half of the tomato slices. Lay the eggplant on top in one layer without stirring, then cover with the rest of the tomatoes.
- Cover and simmer for 25 to 30 minutes, until the eggplant is silky and the sauce has thickened. Drizzle in the saffron water, if using, and rest for 10 minutes.
- Serve in shallow bowls over steamed rice, lifting the eggplant out gently so the slices stay whole.
Tips
- To use less oil, brush the eggplant with oil and roast the slices at 220°C (425°F) for 25 minutes, turning once, instead of frying. Salting first removes bitterness and keeps the slices from soaking up oil.
- Add a handful of unripe grapes (ghooreh) or 1 tbsp verjuice for authentic tartness, or use lemon juice. Do not stir once the eggplant is in the pot, so the slices stay whole.
Questions and answers
Do I have to fry the eggplant?
Frying gives the silkiest texture, but roasting works and uses far less oil. Either way, cook the slices until golden before adding them to the stew.
Can I make khoresh bademjan vegetarian?
Yes. Leave out the beef, add a can of drained chickpeas and an extra tomato, and simmer the stew for about 30 minutes.
Does khoresh bademjan freeze well?
Yes, for up to 2 months, though the eggplant is a little softer after thawing. Reheat gently and avoid stirring too much.
How long does it take to make Khoresh Bademjan (Persian Eggplant and Tomato Stew)?
About 2 h 20 min in total: 40 min of preparation and 1 h 40 min of cooking.
How many calories are in Khoresh Bademjan (Persian Eggplant and Tomato Stew)?
About 330 kcal per serving, with 18 g of protein, 15 g of carbohydrates and 22 g of fat. These values are estimates.
Nutrition per serving
| Calories | 330 kcal |
|---|---|
| Protein | 18 g |
| Carbohydrates | 15 g |
| Fat | 22 g |
| Fiber | 7 g |
| Sugar | 9 g |
| Sodium | 640 mg |
Estimated values, calculated from the ingredients.
