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In the realm of Persian cuisine, Khoresh Bademjan stands out as a beloved dish that combines rich flavors with wholesome ingredients. This savory eggplant stew, typically made with tender meat and aromatic spices, is perfect for family gatherings or cozy dinners. Originating from the heart of Iran, Khoresh Bademjan is not just a meal; it embodies a tradition that celebrates the art of cooking and the joy of sharing food with loved ones. In this article, we will delve into the origins of Khoresh Bademjan, its cultural significance, and provide a comprehensive guide to preparing this delectable dish at home.

Khoresh Bademjan (Persian Eggplant Stew)

Dive into the flavors of Persian cuisine with Khoresh Bademjan, a savory eggplant stew that warms the heart! This dish features tender beef or lamb simmered with sautéed eggplants, onions, and spices like turmeric and cinnamon. Topped with fresh herbs and served over steamed rice, it’s perfect for family gatherings. Enjoy this comforting stew that marries rich flavors and is sure to impress your loved ones. A must-try for any food lover!
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Ingredients
  

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

1 lb (450g) boneless beef (or lamb), cut into 1-inch pieces

2 large onions, finely chopped

3 cloves garlic, minced

2 large tomatoes, chopped

1/2 cup cooking oil

1 tsp turmeric powder

1 tsp ground cinnamon

1/2 tsp ground black pepper

1/2 tsp saffron threads, dissolved in 2 tbsp hot water

4 cups water or beef broth

Salt to taste

Fresh Persian lime or dried lime (limoo omani) for garnish

Fresh parsley or cilantro, for garnish

Serve with steamed rice

Instructions
 

Prepare the Eggplants: Sprinkle the cubed eggplants with salt and let them sit for 30 minutes. This process draws out excess moisture and bitterness. Rinse and pat dry with a paper towel.

    Sauté Eggplants: In a large skillet, heat half the cooking oil over medium-high heat. Add the eggplant cubes and fry until golden brown on all sides, about 5-7 minutes. Remove and drain on paper towels. Set aside.

      Cook the Meat: In a large pot, heat the remaining oil over medium heat. Add the chopped onions and sauté until translucent. Add the minced garlic and sauté for another minute before adding the beef (or lamb). Cook until the meat is browned on all sides.

        Spice it Up: Stir in the turmeric, cinnamon, and black pepper, ensuring the meat is well coated with the spices. Cook for another 2-3 minutes.

          Combine Ingredients: Add the chopped tomatoes to the pot and cook until they are soft, about 5 minutes. Then, pour in the water or beef broth, adding salt to taste. Bring to a gentle boil.

            Simmer the Stew: Reduce the heat to low, cover the pot, and let it simmer for about 1 to 1.5 hours, or until the meat is tender.

              Add Eggplants: Once the meat is tender, gently stir in the fried eggplants, along with the saffron water and any whole or dried limes you wish to use. Allow the stew to cook for an additional 30 minutes, letting the flavors meld together.

                Final Touches: Taste and adjust seasoning if necessary. If using fresh limes, pierce them a couple of times to release their flavor into the stew.

                  Serve: Spoon the Khoresh Bademjan over a bed of steamed rice and garnish with fresh parsley or cilantro. Enjoy this comforting and flavorful Persian dish!

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