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Khoresh Bademjan is more than just a dish; it's a culinary experience that encapsulates the rich tapestry of Persian cuisine. This traditional Persian eggplant stew, recognized for its deep flavors and comforting textures, features tender pieces of meat simmered alongside a medley of spices and, of course, the star ingredient: eggplant. As a staple in many Iranian households, Khoresh Bademjan is not only a meal but a celebration of family, culture, and the vibrant history of Iranian gastronomy.

Khoresh Bademjan (Persian Eggplant Stew)

Experience the flavors of Persia with this delightful Khoresh Bademjan, a rich eggplant stew that's sure to impress! Savory beef or lamb is simmered with aromatic spices, tender eggplants, and fresh tomatoes, creating a comforting dish. Serve it over fluffy basmati rice for the perfect meal. This recipe features easy-to-follow steps and is perfect for family gatherings or cozy dinners. Get ready to savor a taste of tradition!
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Ingredients
  

2 large eggplants, sliced into 1/2 inch rounds

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

2 medium onions, finely chopped

3 cloves garlic, minced

2 large tomatoes, chopped

3 tablespoons tomato paste

1 teaspoon ground turmeric

1 teaspoon ground cumin

1/2 teaspoon ground cinnamon

1 teaspoon dried lime (limoo omani), pierced

4 cups beef or vegetable broth

Salt and pepper, to taste

1/4 cup vegetable oil, for frying

Fresh parsley or cilantro, for garnish

Cooked basmati rice, for serving

Instructions
 

Prepare the Eggplants: Sprinkle the sliced eggplants with salt and let them sit for about 30 minutes to draw out the moisture. Rinse them under cold water and pat dry with paper towels.

    Fry the Eggplants: In a large pan, heat 1/4 cup of vegetable oil over medium heat. Fry the eggplant slices in batches until golden brown on both sides. Remove and set aside on paper towels to drain excess oil.

      Cook the Meat: In the same pan, add the chopped onions and cook until golden brown. Add the minced garlic and sauté for another minute.

        Brown the Meat: Increase the heat and add the beef or lamb pieces. Brown the meat on all sides for about 5-7 minutes.

          Add Spices and Tomatoes: Stir in the turmeric, cumin, and cinnamon. Add the chopped tomatoes and tomato paste. Cook for 5 minutes until everything is well combined.

            Simmer the Stew: Pour in the broth, add the pierced dried lime, and season with salt and pepper. Bring to a gentle boil, then reduce the heat, cover, and simmer for about 1.5 hours or until the meat is tender.

              Combine Eggplants and Stew: Gently add the fried eggplants into the stew, making sure they're submerged in the sauce. Allow to simmer for an additional 30 minutes, letting the flavors meld.

                Finalize and Serve: Taste and adjust seasoning if necessary. Remove the dried lime before serving. Garnish with fresh parsley or cilantro.

                  Serving: Serve hot over basmati rice, allowing the rich sauce to soak into the grains. Enjoy your authentic Khoresh Bademjan!

                    Prep Time: 30 min | Total Time: 2 hr 30 min | Servings: 4-6