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Khoresh Bademjan is a celebrated dish within Persian cuisine, revered for its rich flavors and heartwarming qualities. This Persian eggplant stew is not just a meal; it embodies the essence of family gatherings and the warmth of home-cooked food. The dish is a staple in many Iranian households, often served alongside fragrant basmati rice, creating a comforting and satisfying dining experience.

Khoresh Bademjan (Persian Eggplant Stew)

Discover the delightful flavors of Khoresh Bademjan, a traditional Persian eggplant stew that warms the soul! This hearty dish features tender eggplants, succulent meat (or a flavorful vegetarian substitute), and a blend of spices that create a rich, comforting sauce. Perfect over fluffy basmati rice and garnished with fresh herbs, it's ideal for family dinners or cozy gatherings. Try this recipe for a taste of Persian cuisine that everyone will love!
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Ingredients
  

2 large eggplants, peeled and cut into 1-inch cubes

1 large onion, finely chopped

2 cloves garlic, minced

1 lb (450g) lamb or beef, cut into 1-inch cubes (optional, for a vegetarian version, substitute with mushrooms or extra eggplant)

2 medium tomatoes, chopped or 1 can (14 oz) diced tomatoes

3 cups vegetable or beef broth

2 tablespoons tomato paste

1 teaspoon turmeric powder

1 teaspoon cinnamon

1 teaspoon black pepper

1 teaspoon salt (or to taste)

1/4 cup vegetable oil (for frying)

1 tablespoon fresh lemon juice (optional)

Fresh herbs (such as parsley or cilantro) for garnish

Instructions
 

Prepare the Eggplants: Sprinkle the cubed eggplants with salt and let them sit in a colander for about 30 minutes to drain excess moisture. Rinse off the salt and pat them dry with paper towels.

    Fry the Eggplants: In a large skillet or frying pan, heat 1/4 cup of vegetable oil over medium heat. Fry the eggplant cubes in batches until they are golden brown on all sides, about 5-7 minutes per batch. Remove and drain on paper towels.

      Sauté Onions and Garlic: In the same skillet, add chopped onions and sauté until translucent, about 5 minutes. Add minced garlic and sauté for another minute until fragrant.

        Brown the Meat: If using, add the lamb or beef to the onions and cook until browned on all sides, about 8-10 minutes. (For the vegetarian version, you can skip this step.)

          Add Spices and Tomatoes: Stir in turmeric, cinnamon, black pepper, and salt. Mix well, then add the chopped tomatoes (or canned tomatoes) and tomato paste. Stir and cook for another 5 minutes.

            Combine Ingredients: Add the fried eggplants to the pot, followed by the broth. Bring to a gentle simmer, cover the pot, and reduce the heat. Let it cook for about 1.5 to 2 hours, stirring occasionally, until the meat is tender (if using). If keeping it vegetarian, simmer for about 40 minutes or until flavors meld.

              Finishing Touches: Add lemon juice for brightness (if using), adjust seasoning if necessary, and stir gently to combine all ingredients.

                Serve: Serve Khoresh Bademjan over hot basmati rice, garnished with fresh herbs.

                  Prep Time: 20 minutes | Total Time: 2 hours 30 minutes | Servings: 4-6