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.
Ingredients
Scale
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
Instructions
- 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.
- Thoroughly pat the eggplant dry with paper towels to ensure even browning and prevent soggy texture during sautéing.
- Create a flavor foundation by caramelizing onions in olive oil until they reach a rich golden hue, developing deep savory undertones.
- Introduce aromatic spices like turmeric, garlic, cinnamon, salt, and pepper into the softened onions, stirring to release their essential oils and complex fragrances.
- Incorporate eggplant into the spiced base, allowing the pieces to brown and absorb the intricate seasonings while developing a tender, silky consistency.
- Enhance the stew’s complexity by adding ripe tomatoes and tangy pomegranate molasses, which contribute vibrant acidity and depth.
- Delicately crush saffron threads and sprinkle them into the simmering mixture, releasing their distinctive golden color and nuanced flavor profile.
- Puncture dried limes or substitute with fresh lime juice to impart a bright, citrusy note that balances the rich, earthy components.
- Reduce heat and allow the stew to gently simmer, melding the ingredients into a harmonious, aromatic Persian delicacy.
- 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