Khoresh Bademjan: Persian Eggplant Stew with Lamb Recipe
Khoresh Bademjan is a traditional Persian eggplant stew featuring tender lamb simmered with aromatic spices, dried limes, and roasted eggplants. This flavorful dish combines sautéed onions and seared cherry tomatoes for a rich, hearty stew perfect for serving with saffron rice.
- Prep Time: 30 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours 15 minutes
- Yield: 10 servings
- Category: Stew
- Method: Stovetop
- Cuisine: Persian
Ingredients
Meat and Stew Base
- 2 pounds lamb stew meat (leg or shoulder with some bone, or 1½ lbs boneless)
- 1 teaspoon advieh
- 1 teaspoon turmeric
- ½ teaspoon ground black pepper
- 1 teaspoon salt
- 2 cups water (more as needed)
- 1 15-ounce can tomato sauce (or 2½ cups chopped tomatoes)
- 3 dried limes (rinsed and pierced) or 2 tablespoons lime juice
- ½ teaspoon saffron (ground and dissolved in 3 tablespoons hot water, optional)
- 2 tablespoons lime juice (more as per taste)
Vegetables and Aromatics
- ⅓ cup olive oil (more as needed, divided)
- 2 large onions (peeled, quartered, and sliced thinly)
- 8 cherry tomatoes (rinsed and patted dry, or grape tomatoes)
- 4 cloves garlic (grated)
- 2 large globe eggplants (peeled and sliced)
Instructions
- Sauté Onions: In a wide Dutch oven, heat 3 tablespoons of olive oil over medium-high heat until shimmering. Add one-third of the sliced onions and sauté until light golden brown and crisp, about 10 to 15 minutes. Add a pinch of salt halfway through cooking. Remove onions with a slotted spoon and set aside.
- Sear Cherry Tomatoes: In the same Dutch oven, add the cherry tomatoes and sear on all sides until edges are dark brown. Transfer to the same plate with fried onions.
- Saute Remaining Onions and Garlic: Add the remaining onions to the pot and sauté until translucent, about 5 minutes. Then add grated garlic and stir until aromatic, about 1 minute.
- Brown the Meat: Push the onions to the side or transfer out of the pot. Add additional olive oil if needed. Arrange lamb pieces in a single layer and increase heat to high. Quickly sear the meat on both sides until golden brown, about 3 minutes per side. Ensure only surface browning; the inside should remain uncooked.
- Add Spices and Liquids: Stir in advieh, turmeric, black pepper, and salt, combining with meat and onions. Add water, tomato sauce, dried limes, saffron water (if using), and stir well.
- Simmer the Stew: Bring mixture to a boil, then cover and reduce heat to low. Simmer, stirring occasionally, until meat is about 80% cooked, approximately 1¼ to 1½ hours.
- Prepare Eggplants: Preheat oven to 425 ºF. Cut eggplants into halves and then ½-inch thick slices. Brush both sides with 2 to 3 tablespoons olive oil.
- Bake Eggplants: Arrange slices on a parchment-lined baking sheet. Bake until tender when pierced with a fork, about 25 minutes.
- Combine Eggplants and Lime Juice: Cut roasted eggplants into smaller pieces if large. Add to the stew along with 2 tablespoons lime juice.
- Finish Stewing: Continue to simmer until eggplants are soft and tender, about 30 minutes. Sauce will thicken and oil may rise to the surface. Meat should easily fall off the bone.
- Serve: Taste and adjust seasoning if needed. Top stew with fried onions and seared cherry tomatoes. Cook another 10 minutes. Serve hot with Persian saffron rice and tahdig.
Notes
- You can substitute dried limes with fresh lime juice if unavailable, but dried limes add a unique tangy flavor that is characteristic of Persian stews.
- If you prefer, eggplants can be skillet fried instead of baked; however, baking reduces oil absorption and is less greasy.
- The stew benefits from slow simmering to develop deep flavors; avoid rushing the cooking process.
- Adding saffron is optional but highly recommended for authentic flavor and aroma.
- Use leg or shoulder cuts of lamb for tender, flavorful meat that holds well during long simmering.
