Khoresh bademjan | Persian eggplant stew

Khoresh bademjan is one of the most famous Persian stews. The dish is a heavenly complex of eggplants or bademjoon, meat, tomatoes and tasteful additives. There are many other great recipes containing eggplant as stuffed eggplant and Halim Bademjan.

Khoresh bademjan | Persian eggplant stew

This Persian eggplant stew like many other ones as Khoresh Bamieh are very delicious. Stews are served with rice like Kateh, saffron polo, cholo, and side dishes such as Torshi and salad Shirazi.

It is really easy to make this khoresht, the point is HOW you cook the dish. We provided you with a great recipe that ensures learning a skill for life.

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Prep Time 30 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Course Main Course

Cuisine persian

Servings 4 people

Ingredients

  

• 500 grams Meat (small cubed beef or any similar meat)
• 6 Medium eggplants
• 3 Big peeled onions
• 2 Medium tomatoes, peeled and sliced into rings
• 2 tablespoon Tomato paste
• Salt, pepper and turmeric as much as required
• Oil (liquid and unsaturated) as much as required
• Dried Lime powdered as much as required

Instructions

 

• Peel the eggplants and cut them into medium and normal pieces, then soak them in water and salt for 30minutes. It will sweeten the bitter taste of them, it also reduces the absorption of oil. Then wash them up and dry them by a napkin.
• Pour some oil in a frying pan and heat it up. Fry the eggplants in it and remove the extra oil from it.
• Fry the one of the onions until they turn golden brown. Add some turmeric and pepper.
• Add tomato paste to make color more beautiful and enhance the flavor.
• Add the cubed meat and fry them a little. Then add 5 to 6 glasses of water and let them boil on low heat. Leave khoresh for 2 hours to simmer and become well done, as it is called Ja Oftadan.
  
• Fry two other onions and put aside.
• When the meat is cooked and about 3 glasses of the khoresht water is remained, add salt and powdered Limoo Amani and stir.
• Put the eggplants in the khoresh and spread the fried onions on it. Leave the lid ajar while the khoresh is boiling another 10 minutes. Then put the ring sliced tomatoes on them. Put the lid on it and leave them cook altogether. Check the dish after 20minutes and if the tomatoes are cooked, your fantastic stew is ready.

Helping tips for making Khoresh bademjoon

• You can use lemon juice, lime, pomegranate juice or sour grape juice depending on personal taste and preferences.
• In some recipes, for sour taste of the stew, fresh sour grapes (ghooreh) is used that is almost the best choice if it is available. Ghooreh is the young unripe fruit of the Thompson grapes or other similar seedless grapes that is harvested earlier in summer and is very sour. The unripe fruit may be stored frozen, dried (ground), or pickled in special brine.
• If you like the sour taste of the stew, replace the Limoo Amani powder with green plums.
• While boiling, check the stew time to time, if needed add extra water for preferable density. Although the water should be low for this stew.
• Remember not to slice the tomato rings too thin, because they will be crushed.
• Tomatoes are optional and if you prefer, you can remove them from the recipe. Also you can fry them beforehand.
• If you like the flavor of garlic, add two cloves and fry it with onions. It will improve the taste and smell.
• There are many other spices and additives you can use such as cinnamon, curry powder, garlic powder or red pepper.
• In case you like the smell and taste of saffron, you can add a little brewed saffron to the stew in ending stages.
• If you don’t have enough time, you can fry ingredients separately and put them in the oven for 30 minutes.
• It is better to use cross rib roast or any similar beef for the stew meat. In case you don’t like red meat, you can use chicken.
• Do not add salt to the meat when it is simmering. It slows the cooking process.
• Do not fry the meat cubes too much, because it slows the cooking process.
• Darker eggplants are much better and sweeter.
• When you are frying the eggplants, do not increase the heat. Because they burn easily.
• The fried eggplants should not be too dark or too soft. Discard them when they are golden brown.

Eggplant and its unbelievable health benefits!

• Eggplants can help your brain function much better than usual. The reason why is that eggplant is rich in phytonutrients and they help the brain work properly. Phytonutrients elevate the blood stream to the brain and they stimulate the nerve pathways so that you will have better memory.
• Eggplants help the prevention of anemia. Why so? Because they have high amount of iron. If your body iron is not supplies, you will have different signs and symptoms like tiredness and sleeping disorders. So it is very vital to keep an eye on your iron supply.