In Farsi, Khoresh means stew and Bademjan means Eggplant. Khoresh Bademjan, a traditional Iranian stew is made of beef and eggplants.
What are the Ingredients?
- 2-3 eggplants
- 2 onion
- 600g chuck cubes
- 1 tsp turmeric
- 3 tbsp tomato paste
- 2 tomatoes
- 3 tbsp Ghooreh (unripped grape)/lime juice
- salt&pepper
| Preparation time: 30 minutes | Cooking time: 120 minutes | Cooking method: cooking |
| Cooking Skills: Easy | Meal: Lunch/dinner | Suitable for: 4 people |
How to prepare Khoresh Bademjan?
Step 1: Preparing Ingredients
Dice the onions
Cut the eggplants into thin slices lengthwise. They should be thin enough to cook well (about 5 mm thick). Put them in salty water for an hour to remove the bitterness.
Cut the tomatoes in half.
Step 2: Preparing Meat
Heat 2 tablespoons of oil in a large pot over medium-high heat. Cook and stir the onions until deep golden brown, 10 to 15 minutes. Stir in the turmeric, salt, and pepper for 1 to 2 minutes. Add chuck cubes; fry until coated in turmeric and browned on all sides, 5 to 10 minutes. Stir in the tomato paste. Add water, bring it to a boil, cover and let it cook.
Step 3: Preparing Eggplants and Tomatoes
Rinse and pat dry the eggplants. Brush them with olive oil and bake them in the oven at 210° for a few minutes until they turn nice golden brown. The cooking time might vary depending on the power of your oven. Or fry both sides of eggplants in a frying pan over the stovetop.
Grill or fry both sides of the tomatoes as well.
Step 4: Mix Stew Ingredients
Add fried eggplants, tomatoes, and Ghooreh to the stew, cover the pot, and cook over low heat for 30 minutes until the eggplant is fully cooked. Do not stir as the eggplant might lose its shape. Adjust the taste with salt and pepper.
Step 5: Serve
Scoop eggplant stew on a deep plate. Serve the stew together with the perfect steamed Persian rice (Chelo).
Useful links:
Delicious Iranian Side Dishes
Persian steamed rice (Chelo)
