Khoresh Bademjan

Khoresh Bademjan is a Persian eggplant stew that is made with fried eggplants, meat, and some other ingredients. They usually serve it along with a dish of rice such as Kateh or Polow.

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Course: khooresht ( Stew )

Cuisine: Persian

Keyword: Khoresh Bademjan, Persian Eggplant Stew

Prep Time: 1

Cook Time: 3

Servings: people

Calories: 121kcal

Ingredients

4 Medium eggplants
1 onion
1 lb beef (lamb or chicken)
3 tomatoes
½ tablespoon Tomato paste
½ cup Liquid saffron
4 cups of water
3 tablespoon vegetable oil
1 tablespoon salt
½ teaspoon pepper
1 teaspoon turmeric

Instructions

Slice the onions
Pour one tablespoon oil in a pot and fry the onions.
Cube the meat
Saute meat with onions
Add turmeric, pepper, and ½ teaspoon salt.
Add water and let the meat cook for almost 3 hours.
Peel and slice the eggplants (each to 5 or 6 slices, vertical)
Pout salt on the eggplants and rinse them after one hour
Dry the onions and fry them with the rest of oil
Add tomato paste; half cut tomatoes and a teaspoon oil in a pot.
After meat cooked, add the sauce and the eggplants to the meat.
Mix the sauce with the gravy of meat
Add saffron
Let them make chemistry for 5 minutes in medium heat, then enjoy your stew.

Notes

Uniqop’s Advice:

Choose slim eggplants while shopping for this food.
Wash and rinse the eggplants well after pouring salt.
For more delicious taste, add butter to tomatoes instead of oil.
For a better appearance, use cherry tomatoes.
You can add 1 tablespoon flour to the sauce to make a thicker sauce.

Nutrition