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Khoresh Bademjan Recipe | Persian Eggplant Stew
Khoresh Bademjan (Eggplant stew) is one of the traditional and old Iranian dishes. This dish combines eggplant, beef or lamb, tomatoes, saffron, and onions.
|Ingredients for four people
|Beef or lamb
Khoresh Bademjan Instructions
Peel and onion, finely chop it, place a pot over medium heat and add two tablespoons of vegetable oil.
Add onion and Saute for 3 minutes, then add turmeric and Saute for another minute. Meanwhile, cut the beef or lamb into large pieces.
Add the beef or lamb and Saute for about 5 minutes until it changes color, then add the tomato paste and Saute for another 3 to 5 minutes.
Add three glasses of water and increase the heat until the water boils, then reduce the heat and let the meat cook on low heat for an hour and 30 minutes.
Peel an eggplant (you do not need to cut the top of the eggplant) and place it on a plate, then sprinkle with two teaspoons of salt.
After 30 minutes, wash and dry the eggplant with cold water, put a pan on the heat, and add the remaining vegetable oil.
Add the eggplants to the pan, fry them thoroughly, and then take them and set them aside.
Combine the ground saffron with two tablespoons of boiling water and let it brew. After cooking the meat, add saffron, salt, and black pepper to the pot.
After 5 minutes, add the eggplants and tomatoes and wait another 15 minutes for the stew to be ready to serve. Serve the Khoresh Bademjan with rice.
Eggplant stew with chicken
Instead of beef or lamb, use 500 grams of boneless chicken breast meat for cooking this dish with chicken. The cooking instructions are the same, but the cooking time is about an hour less.