If you’re craving a rich, comforting dish that’s packed with flavor, Persian Eggplant Stew—also known as Khoresh Bademjan—is a must-try. This slow-simmered stew features silky eggplants, tender beef or lamb, and a fragrant tomato-based sauce infused with Persian spices. The combination of tart and savory flavors creates a dish that’s deeply satisfying and perfect for cozy nights. Serve it with fluffy basmati rice, and you’ve got a meal that feels like a warm hug!
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Why You’ll Love Persian Eggplant Stew
Rich and Flavorful: The slow cooking process allows the spices and ingredients to meld beautifully, creating layers of deep, comforting flavor.
Healthy and Nutritious: Eggplants are packed with fiber and antioxidants, making this a wholesome and satisfying dish.
Authentically Persian: Experience the bold yet balanced flavors of Persian cuisine right in your own kitchen.
Customizable: Use beef, lamb, or keep it vegetarian by skipping the meat and adding chickpeas or lentils.
Perfect for Meal Prep: The flavors only get better the next day, making it ideal for leftovers.
Ingredients in Persian Eggplant Stew
Eggplants: The heart of the dish, these are fried or roasted until golden brown and tender.
Beef or Lamb: Adds richness and a hearty texture to the stew. You can also use chicken or keep it vegetarian.
Tomatoes: Fresh or canned tomatoes create a luscious, slightly tangy base for the stew.
Onions: Sautéed until golden, they add depth and sweetness to the dish.
Garlic: Infuses the stew with a warm, aromatic flavor.
Tomato Paste: Intensifies the tomato flavor and adds a touch of richness.
Turmeric: A staple in Persian cooking, it gives the dish its golden hue and earthy flavor.
Cinnamon: A subtle hint of warmth that enhances the overall taste.
Dried Lime (Limo Omani): Adds a signature tartness that balances the richness of the stew.
Saffron: A luxurious touch that elevates the flavor with its floral and slightly sweet notes.
Broth or Water: Helps the stew develop its deep, rich consistency.
Instructions
Prepare the Eggplants: Slice the eggplants and sprinkle with salt. Let them sit for 30 minutes to draw out bitterness, then pat dry. Fry or roast them until golden and tender.
Sauté the Onions: In a large pot, heat oil and sauté the onions until soft and golden. Add garlic and cook until fragrant.
Brown the Meat: Add the beef or lamb and sear until browned on all sides.
Add Spices and Tomato Paste: Stir in turmeric, cinnamon, and tomato paste. Cook for a minute to enhance the flavors.
Add Tomatoes and Broth: Pour in chopped tomatoes and broth. Add dried lime and simmer for at least an hour until the meat is tender.
Add the Eggplants: Gently place the cooked eggplants into the stew and simmer for another 20–30 minutes.
Finish with Saffron: Stir in a pinch of bloomed saffron for an extra layer of flavor.
Serve and Enjoy: Spoon over a bed of fluffy basmati rice and garnish with fresh herbs.
How to Serve Persian Eggplant Stew
With Persian Rice: Serve it with saffron-infused basmati rice for the ultimate experience.
With a Side of Yogurt: A cool and creamy yogurt balances the stew’s richness beautifully.
With Pickled Vegetables: Persian torshi (pickles) add a tangy contrast to the dish.
With Fresh Herbs: Garnish with cilantro, parsley, or mint for a fresh touch.
With Lavash or Sangak Bread: Scoop up the stew with warm Persian flatbread.
Additional Tips
Roast Instead of Frying: For a lighter version, roast the eggplants instead of frying them.
Make It Vegetarian: Skip the meat and add chickpeas or lentils for a plant-based alternative.
Use Fresh Tomatoes: If using fresh tomatoes, blanch and peel them for a smoother texture.
Adjust the Tartness: If you don’t have dried lime, a splash of lemon juice or pomegranate molasses works as a substitute.
Let It Rest: The stew tastes even better the next day as the flavors continue to develop.
FAQ Section
Q1: Can I make this stew in advance?
A1: Yes! It actually tastes even better the next day as the flavors meld together beautifully.
Q2: Can I use a different type of meat?
A2: Absolutely! You can substitute beef with lamb, chicken, or even omit meat entirely for a vegetarian version.
Q3: How do I store leftovers?
A3: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove for best results.
Q4: Can I freeze Persian Eggplant Stew?
A4: Yes! Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating.
Q5: What if I don’t have dried lime?
A5: You can use lemon juice or pomegranate molasses as a substitute to add a similar tangy flavor.
Q6: How can I make this dish less oily?
A6: Instead of frying, brush the eggplants with oil and roast them in the oven until golden.
Q7: Can I use canned tomatoes?
A7: Yes! Canned crushed tomatoes work great and save time.
Q8: What’s the best way to bloom saffron?
A8: Grind saffron threads and dissolve them in a small amount of hot water for a few minutes before adding to the stew.
Q9: How do I make it spicier?
A9: Add a pinch of cayenne or red pepper flakes for a bit of heat.
Q10: Can I use eggplants with skin on?
A10: Yes, but peeling them results in a silkier texture for the stew.
Final Thoughts
Persian Eggplant Stew is the kind of dish that fills your home with irresistible aromas and warms your soul with every bite. Whether you’re new to Persian cuisine or this is a nostalgic favorite, you’ll love how simple yet rich in flavor this dish is. Serve it up with fluffy rice, enjoy it with family and friends, and savor the comforting goodness of Khoresh Bademjan!
Print
Persian Eggplant Stew (Khoresh Bademjan)
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Persian
- Diet: Vegetarian
Description
This Khoresh Bademjan is a traditional Persian eggplant stew, featuring tender eggplant simmered in a rich, spiced tomato sauce with pomegranate molasses and saffron. Serve it over fluffy rice for a comforting homemade recipe packed with authentic Middle Eastern flavors.
Ingredients
- 4 tbsp olive oil, divided
- 2 lbs eggplant, peeled and cubed (See Note 1)
- 1 tbsp kosher salt
- 1 large white onion, finely chopped
- 3 cloves garlic, minced
- 1/4 cup tomato paste
- 1 tsp turmeric
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 1/4 tsp ground cinnamon
- 28 oz whole peeled tomatoes, drained
- 1/4 cup pomegranate molasses (See Note 2)
- 1/4 tsp saffron
- 3 dried limes or 2 tbsp fresh lime juice
Instructions
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Prepare the Eggplant:
- Place cubed eggplant in a colander over a bowl. Sprinkle with 1 tbsp kosher salt and let it drain for 15 minutes.
- Pat dry with a paper towel to remove excess moisture.
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Cook the Base:
- Heat 2 tbsp olive oil in a Dutch oven over medium heat.
- Sauté the onion until golden and translucent, about 7 minutes.
- Stir in tomato paste, garlic, turmeric, salt, pepper, and cinnamon. Cook for 2 more minutes.
-
Cook the Eggplant:
- Add the remaining 2 tbsp olive oil and the eggplant to the pot.
- Cook, stirring often, until the eggplant is tender and browned on the edges, about 15 minutes.
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Simmer the Stew:
- Add the tomatoes and pomegranate molasses to the pot.
- Crush the saffron with your fingers and sprinkle it in.
- Pierce the dried limes with a fork and add them to the stew (or stir in lime juice).
- Bring the stew to a simmer, then cover and cook on low heat for 15 minutes, stirring occasionally.
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Serve & Enjoy:
- Serve warm over basmati rice for a complete meal.
Notes
- Eggplant Varieties: Use Chinese or Italian eggplant for best results, as they have fewer seeds and a firmer texture.
- Pomegranate Molasses Substitutes: If unavailable, use a mix of cranberry juice + grenadine or raspberry jam + lemon juice.
Nutrition
- Serving Size: 1 bowl
- Calories: 280 kcal
- Sugar: 15g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 5g
- Cholesterol: 0mg