Khoresh Bademjan (Persian Eggplant Stew)rn Recipe

I used tender lamb stew meat, eggplants, and ripe tomatoes, enhanced with garlic, saffron, and a dash of dried lime to create a savory dish full of depth and character. Rooted firmly in Persian Cuisine, this hearty stew melds bold spices and comforting textures to produce an unforgettable medley of flavors.

I’ve been exploring Persian flavors for years and I gotta say that this Khoresh Bademjan has quickly become one of my favorite recipes. Its bold mix of eggplants, tender lamb stew meat, and juicy tomatoes creates a dish that’s really hard to resist.

I start by using two medium eggplants that get transformed when they’re peeled and cut in chunks and combined with thinly sliced onions and minced garlic. Then I throw in a mix of spices including a bit of turmeric powder and saffron threads soaked in hot water and dried limes, with a squeeze of fresh lime as a backup.

A couple of tablespoons of tomato paste boost the flavor while a splash of vegetable oil ties it all together. I like to use water or beef broth to help everything simmer perfectly.

This stew truly brings out the best of traditional Persian cooking with every bite.

Why I Like this Recipe

I love this recipe becuz it brings together some of my favorite flavors in a way that feels both comforting and adventurous. First, the way the spices mix with the lamb and eggplant creates a rich, bold taste that reminds me of home cooking even though it’s totally exotic. Second, I really appreciate how tender the meat gets after all that slow simmering – it’s soft and flavorful like nothing else. Third, the dish is super flexible since I can serve it with rice or bread and its slight tanginess from the lime just makes it even more satisfying. Lastly, the whole process feels kinda fun and hands-on even though it takes some time to finish tastein’ all the delicious bits together.

Ingredients

• Eggplants provide fibrous texture and a mild natural sweetness, softening beautifully in stew.
• Lamb meat delivers hearty protein and a rich, slow-cooked savory flavor in every bite.
• Onions lend natural sweetness and add depth when they gently caramelize in lengthy stewing.
• Tomatoes offer tanginess, visual appeal, and essential vitamins to balance the savory meat flavor.
• Garlic intensifies the aroma and enhances overall flavor with its subtle pungency and health benefits.
• Dried limes bring a tangy, citrus burst and a distinctive sour note to the dish.
• Saffron threads add a complex aroma and gorgeous color, making the stew extra inviting.

Ingredient Quantities

• 2 medium eggplants, peeled and cut in chunks
• 1 lb lamb stew meat, cubed
• 2 large onions, thinly sliced
• 4 garlic cloves, minced
• 3 ripe tomatoes, chopped (or 1 cup tomato puree)
• 2 tablespoons tomato paste
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon saffron threads, soaked in 2 tablespoons hot water
• 2 dried limes (if you cant get them, use juice of 1 fresh lime)
• Salt and pepper to taste
• 3-4 tablespoons vegetable oil
• 1-2 cups water or beef broth

How to Make this

1. Heat the vegetable oil in a large pot over medium heat and add the sliced onions; cook them until they’re a bit soft and starting to turn golden.

2. Toss in the minced garlic and lamb cubes. Stir them around until the meat is browned on all sides – add salt and pepper as you go.

3. Sprinkle in the turmeric powder then stir in the tomato paste and chopped tomatoes or puree, making sure everything mixes well.

4. Pour in the saffron water along with the dried limes (or fresh lime juice if you can’t find them) so that all the flavors can blend.

5. In a separate pan, fry the eggplant chunks in a bit more oil until they’re lightly browned. Then gently add them into your main pot.

6. Pour in 1 to 2 cups of water or beef broth – just enough to cover the meat and veggies.

7. Bring the whole mixture to a boil, then lower the heat, cover the pot, and let it simmer for about 1 to
1.5 hours so the lamb becomes really tender.

8. Check the stew and adjust the salt and pepper if needed.

9. If the stew seems too watery towards the end, leave the lid off for the last 15 minutes to let some of the liquid evaporate.

10. Serve your khoresh bademjan warm with rice or bread, and enjoy this hearty, flavorful Persian dish!

Equipment Needed

1. Large pot – to cook the stew and hold all the ingredients
2. Frying pan – for frying the eggplant until it’s nicely browned
3. Chef’s knife – to slice the onions, garlic, tomatoes, and eggplants
4. Cutting board – for safely cutting all the vegetables and meat
5. Wooden spoon – used for stirring everything together in the pot
6. Measuring spoons and measuring cup – to accurately measure spices, tomato paste, tomato puree, water or broth, and saffron water

FAQ

Khoresh Bademjan (Persian Eggplant Stew)rn Recipe Substitutions and Variations

• If you can’t find lamb stew meat, try beef stew meat or even cubed chicken thighs for a different but tasty twist.
• Out of ripe tomatoes? You can use canned diced tomatoes mixed with a little extra tomato paste to keep the flavor strong.
• If dried limes are hard to come by, squeeze in the juice of 1 fresh lime and add a pinch of extra lime zest if you got it.
• Don’t have vegetable oil? You can substitute with canola oil or even a light olive oil to keep the cooking process smooth.
• For the onions, if you prefer a slightly different taste, try mixing in some shallots with the sliced onions.

Pro Tips

1. Make sure you get the lamb well browned before anything else – drying it off first really helps the browning. Overcrowding the pan can make it stew instead of sear, so work in batches if needed.
2. When frying the eggplant, keep the heat medium and don’t overdo it. They only need a light golden coat otherwise they might fall apart in the stew, leavin you with mushy veggies.
3. Taste as you go with the lime and tomato flavors. The dried limes can be a bit tricky, so adjust with fresh lime juice or even a pinch of sugar if it feels too sour for your liking.