Easy Persian Eggplant Stew (Khoresh Bademjan) Recipe for All

Persian cuisine brings magical depth to every bademjan stew, where tender eggplant melts into rich, aromatic layers of comfort.

Savory lamb chunks nestle among silky vegetable pieces, creating a hearty one-pot wonder.

Fragrant turmeric and dried limes infuse each spoonful with complex, traditional flavors that whisper stories from iran’s culinary landscape.

Generations of home cooks have perfected this recipe, passing down techniques that transform simple ingredients into extraordinary meals.

Warm spices dance through the stew, inviting you to experience a delicious cultural journey.

Generations of persian families have celebrated this dish, connecting loved ones around steaming, fragrant plates.

Prepare to savor every incredible bite of this soul-warming classic that will transport you straight to iran’s vibrant kitchens.

Persian Eggplant Stew That’s Rich And Aromatic

• Simplify Meal Prep: Drain eggplant quickly with salt, reducing cooking time and enhancing flavor without complicated steps.
• Burst with Authentic Flavors: Combine rich Persian spices like turmeric, cinnamon, and saffron for a deeply aromatic and traditional taste experience that transports you to Middle Eastern kitchens.
• Quick Weeknight Comfort: Prepare this hearty stew in under 45 minutes, making it perfect for busy families seeking a nutritious and satisfying dinner without extensive cooking skills.
• One-Pot Wonder: Minimal cleanup required with a single Dutch oven, reducing dishwashing time and making this recipe ideal for those who want delicious meals without kitchen chaos.

What Blends into Persian Eggplant Stew

• Eggplant: A hearty vegetable with a rich, meaty texture that absorbs flavors beautifully. Choose firm, glossy eggplants without soft spots or wrinkles.
• Tomatoes: Provide acidity and depth to the stew. Ripe, red tomatoes work best for maximum flavor.
• Onion: Creates a flavor foundation for the stew. Fresh, firm onions are ideal.

• Turmeric, Salt, Pepper, Cinnamon: Classic Persian spice blend that adds warmth and complexity. Use fresh, high-quality ground spices for best results.
• Saffron: Luxurious spice that gives a golden color and distinctive aroma. Use authentic Persian saffron for authentic flavor.

• Olive Oil: Provides cooking fat and subtle fruity notes. Extra virgin olive oil recommended for better taste.
• Tomato Paste: Concentrates tomato flavor and adds rich color to the stew. Choose high-quality, thick paste.
• Pomegranate Molasses: Adds tangy sweetness typical in Persian cuisine. Look for pure, traditional versions.
• Dried Limes or Lime Juice: Brings bright, acidic notes. Authentic dried limes preferred, but fresh lime juice works too.

Persian Eggplant Stew (Khoresh Bademjan) Preparation Steps

Step 1: Prepare Eggplant for Magic

Chop the eggplant into bite-sized cubes.

Sprinkle salt over the cubes and let them sit in a colander to release extra moisture.

After 15 minutes, gently pat the eggplant dry with paper towels, ensuring each piece is ready for cooking.

Step 2: Build Flavor Foundation

In a large Dutch oven, warm olive oil over medium heat.

Add onions and cook until they turn golden and soft.

• Tomato paste
• Minced garlic
• Turmeric
• Ground pepper
• Cinnamon

Stir and cook for a couple of minutes to awaken the spices.

Step 3: Transform Eggplant

Pour additional olive oil into the pot.

Add the prepared eggplant cubes and cook, stirring frequently.

Watch the eggplant turn tender and develop beautiful caramelized edges, which should take around 15 minutes.

Step 4: Create Stew Harmony

• Chopped tomatoes
• Pomegranate molasses

Crush saffron between your fingers and sprinkle into the mixture.

If using dried limes, pierce them with a fork and drop them in.

For an alternative, squeeze fresh lime juice.

Bring the stew to a gentle simmer, cover, and let it dance on low heat for 15 minutes.

Step 5: Serve with Love

Spoon the rich, fragrant stew over fluffy basmati rice.

Enjoy the complex flavors of this traditional Persian comfort dish.

Persian Eggplant Stew Secrets

• Select firm, glossy eggplants without blemishes for the best texture and flavor in your stew.
• Salting eggplant removes bitterness and prevents excess moisture, ensuring a more concentrated and rich taste.
• Stir eggplant frequently while cooking to achieve even, golden-brown edges without burning the pieces.
• Crush saffron threads between your fingers before adding to release maximum aroma and create a more intense color and taste.
• Replace dried limes with fresh lime juice if unavailable, maintaining the recipe's bright, tangy profile while keeping the authentic Persian essence.

Eggplant Stew That Reheats Bold and Savory

• Store leftover stew in an airtight container for up to 4 days, ensuring it cools completely before sealing to maintain optimal flavor and texture.
• Transfer cooled stew to freezer-safe containers, leaving some space for expansion, and freeze for up to 3 months. Label with the date for easy tracking.
• Gently warm the stew in a pot over medium-low heat, stirring occasionally to prevent sticking. Add a splash of water if needed to maintain moisture and prevent burning.
• Pour stew into a microwave-safe dish, cover with a damp paper towel, and heat in 30-second intervals, stirring between each interval until thoroughly warmed.

Great Companions For Eggplant Stew

• Pair with Crisp Persian White Wine: Delight in a chilled Riesling that balances the stew's rich, tangy flavors with its light, refreshing acidity.
• Complement with Fresh Herb Salad: Toss together mint, parsley, and cucumber to create a cool, zesty side that cuts through the stew's warmth and adds bright notes.
• Match with Yogurt Cucumber Sauce (Mast-o Khiar): Blend creamy yogurt with diced cucumbers, mint, and a pinch of salt to provide a cooling counterpoint to the stew's intense spices.
• Serve with Traditional Persian Bread: Use warm lavash or sangak bread to scoop up the stew, adding a delightful textural contrast and helping to soak up the rich, aromatic sauce.

Eggplant Stew Ingredient Changes

• Vegetarian Protein Swap: Replace meat with firm tofu or chickpeas for a plant-based version that maintains the stew's rich flavor profile.
• Gluten-Free Adaptation: Ensure all spices and ingredients are certified gluten-free, and serve over quinoa instead of traditional basmati rice for added nutrition.
• Low-Sodium Version: Reduce salt content by using fresh herbs like parsley and mint for seasoning, and replace kosher salt with a minimal amount of sea salt.
• Mediterranean Diet Friendly: Incorporate more olive oil, increase vegetable content by adding zucchini or bell peppers, and use lean protein options like chicken breast for a heart-healthy alternative.

FAQs

• Why do I need to salt and drain the eggplant before cooking?

Salting helps remove excess moisture and bitterness from the eggplant, ensuring a better texture and preventing the stew from becoming watery during cooking.

• What are dried limes, and can I substitute them?

Dried limes are a traditional Persian ingredient with a tangy, acidic flavor. If unavailable, you can substitute with fresh lime juice or lemon juice, though the taste will be slightly different.

• Is pomegranate molasses necessary for this recipe?

Pomegranate molasses adds a unique sweet-tart flavor characteristic of Persian cuisine. If you can’t find it, you can use a mix of honey and lemon juice as a replacement, though it won’t be exactly the same.

• How do I know when the eggplant is properly cooked?

The eggplant should be tender and have browned edges. It typically takes about 15 minutes of cooking, with occasional stirring to prevent sticking and ensure even browning.

Persian Eggplant Stew (Khoresh Bademjan) Recipe

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4.6 from 23 reviews

• Total Time: 1 hour
• Yield: 6 1x

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Description

Hearty Persian eggplant stew (khoresh bademjan) brings soulful Middle Eastern comfort to your dining table. Rich tomato and tender eggplant simmer with aromatic spices, inviting you to savor authentic Iranian culinary traditions.

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Ingredients

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Main Ingredients:

• 2 lbs (907 g) eggplant, peeled and cubed
• 28 ounces (794 g) whole peeled tomatoes, drained
• 1 large white onion, finely chopped

Spices and Seasonings:

• 1 tablespoon kosher salt
• 1/2 teaspoon kosher salt
• 1 teaspoon turmeric
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon saffron

Cooking and Flavoring Ingredients:

• 4 tablespoons olive oil
• 3 cloves garlic, minced
• 1/4 cup tomato paste
• 1/4 cup pomegranate molasses
• 3 dried limes or 2 tablespoons fresh lime juice

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Instructions

1. Degorge the eggplant by salting cubed pieces and letting them rest in a colander for quarter of an hour, which draws out bitter moisture and prepares them for optimal cooking.
2. Thoroughly pat the eggplant dry with paper towels to ensure even browning and prevent soggy texture during sautéing.
3. Create a flavor foundation by caramelizing onions in olive oil until they reach a rich golden hue, developing deep savory undertones.
4. Introduce aromatic spices like turmeric, garlic, cinnamon, salt, and pepper into the softened onions, stirring to release their essential oils and complex fragrances.
5. Incorporate eggplant into the spiced base, allowing the pieces to brown and absorb the intricate seasonings while developing a tender, silky consistency.
6. Enhance the stew’s complexity by adding ripe tomatoes and tangy pomegranate molasses, which contribute vibrant acidity and depth.
7. Delicately crush saffron threads and sprinkle them into the simmering mixture, releasing their distinctive golden color and nuanced flavor profile.
8. Puncture dried limes or substitute with fresh lime juice to impart a bright, citrusy note that balances the rich, earthy components.
9. Reduce heat and allow the stew to gently simmer, melding the ingredients into a harmonious, aromatic Persian delicacy.
10. Present the fragrant khoresh bademjan atop fluffy basmati rice, creating a traditional and satisfying culinary experience.

Notes

• Salt the eggplant beforehand to remove bitterness and excess moisture, ensuring a perfectly tender and flavorful texture when cooked.
• Use a heavy-bottomed Dutch oven or cast-iron pot to distribute heat evenly and prevent burning during the long simmering process.
• Crush saffron threads between your fingers or with a mortar and pestle to release maximum flavor and create a rich, golden color in the stew.
• For a vegetarian version, replace meat with extra firm tofu or chickpeas, maintaining the traditional spice profile and hearty consistency of the dish.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Dinner
• Method: Sautéing
• Cuisine: Persian

Nutrition

• Serving Size: 6
• Calories: 248
• Sugar: 10 g
• Sodium: 526 mg
• Fat: 16 g
• Saturated Fat: 2 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 8 g
• Protein: 5 g
• Cholesterol: 0 mg