Khoresh Bademjan (Persian Eggplant Stew)

Discover the rich flavors of Khoresh Bademjan, a delightful Persian eggplant stew that combines tender meat, vibrant spices, and perfectly fried eggplants. This hearty dish features lamb or beef simmered in a tomato base with the unique addition of dried lime for a zesty twist. Serve it over fragrant basmati rice and top with crispy potato rounds for a comforting meal. Perfect for family dinners or special occasions, it's a true taste of Persian cuisine!

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Ingredients

3 medium eggplants, peeled and cut into 1-inch cubes

1 lb lamb or beef, cut into 1-inch pieces

2 large onions, finely chopped

2-3 cloves garlic, minced

1 can (15 oz) diced tomatoes

1/4 cup tomato paste

1 teaspoon turmeric

1 teaspoon ground cinnamon

1 teaspoon cumin

Salt and black pepper, to taste

3-4 tablespoons vegetable oil

2 medium potatoes, peeled and sliced into rounds

3 cups water or beef broth

2 tablespoons dried lime (limoo omani), pierced

Fresh parsley, for garnish

Serve with basmati rice

Instructions

Prepare the Eggplants: Sprinkle the eggplant cubes with salt and allow them to sit for about 30 minutes to draw out excess moisture and bitterness. Rinse off the salt and pat dry with paper towels.

Fry the Eggplants: In a large pan, heat 2 tablespoons of oil over medium heat. Fry the eggplant cubes until golden brown on all sides. Remove the eggplants and set aside.

Sauté the Meat: In the same pan, add the remaining oil and sauté the chopped onions until translucent. Add the minced garlic and cook for an additional minute. Add the meat to the pot and cook until browned on all sides.

Add Spices and Tomatoes: Stir in the turmeric, cinnamon, cumin, salt, and black pepper. Cook for another minute to toast the spices. Then, add the diced tomatoes and tomato paste, mixing everything well.

Combine Ingredients: Return the fried eggplants to the pot. Add the pierced dried limes and pour in the water or beef broth. Stir to combine. Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 1.5 to 2 hours until the meat is tender.

Cook Potatoes: While the stew is cooking, in a separate pot, fry the potato rounds until golden brown. Set aside.

Serve: Once the stew is ready, adjust the seasoning if needed. Serve the Khoresh Bademjan hot, topped with the fried potato rounds, and garnished with fresh parsley. Enjoy it with steamed basmati rice.

Prep Time: 30 min | Total Time: 2.5 hr | Servings: 4-6