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Khoresh Bademjan is more than just a dish; it is a culinary experience steeped in history and tradition, emblematic of Persian cuisine. This beloved Persian stew, characterized by its rich flavors and unique combination of eggplant and meat, has become a staple in households across Iran and beyond. As a dish that marries the earthiness of eggplants with tender, savory meat and fragrant spices, Khoresh Bademjan encapsulates the heart of Persian cooking, making it a favorite for both family gatherings and festive occasions.

Khoresh Bademjan (Persian Eggplant Stew)

Indulge in the rich flavors of Khoresh Bademjan Delight, a traditional Persian stew featuring tender beef or lamb and sumptuous fried eggplants. This comforting dish is spiced with turmeric, cumin, and cinnamon, simmered to perfection with tomatoes and fresh herbs. Perfect for a cozy family dinner or a special gathering, serve it over basmati rice or with warm flatbread. A vegetarian twist with chickpeas makes it versatile for everyone! Enjoy vibrant, authentic taste today!
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Ingredients
  

2 medium eggplants, sliced into 1-inch rounds

1 pound beef or lamb, cut into 1-inch cubes (or chickpeas for a vegetarian option)

2 large onions, finely chopped

4 cloves garlic, minced

2 large tomatoes, chopped (or 1 can of diced tomatoes)

1/4 cup vegetable oil

1 teaspoon turmeric

1 teaspoon cumin

1 teaspoon cinnamon

Salt and pepper to taste

1-2 cups beef or vegetable broth

1 tablespoon tomato paste

1/4 cup fresh Persian lime juice (or juice of 1 large lemon)

1/4 cup fresh herbs (parsley, cilantro, or mint) for garnish

Saffron strands (optional, for garnish)

Instructions
 

Prepare Eggplants: Lightly salt the eggplant slices and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry with paper towels. This helps to reduce bitterness and enhance the flavor.

    Fry the Eggplants: In a large frying pan, heat vegetable oil over medium heat. Fry the eggplant slices until golden brown on both sides. Remove them from the pan and place them on paper towels to absorb excess oil.

      Sauté the Meat: In a large pot, heat a bit more oil if necessary. Add the chopped onions and sauté until translucent. Add the minced garlic, turmeric, cumin, and cinnamon, and sauté for another minute until fragrant.

        Brown the Meat: Add the cubed meat (or chickpeas for vegetarian) to the pot. Brown the meat on all sides, stirring occasionally.

          Add Tomatoes and Liquid: Stir in the chopped tomatoes (or canned diced tomatoes) and the tomato paste. Let it cook for about 5 minutes. Pour in enough broth (beef or vegetable) to cover the meat. Season with salt and pepper.

            Simmer: Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for about 1.5 to 2 hours, or until the meat is tender.

              Add Eggplants: Once the meat is tender, gently add the fried eggplant to the stew. Pour in the fresh Persian lime juice. Cover and simmer for another 30 minutes to allow the flavors to meld.

                Serve: Taste and adjust seasoning if needed. Serve hot, garnished with fresh herbs and a few saffron strands if desired. Enjoy with steamed basmati rice or warm flatbread.

                  Prep Time: 30 minutes | Total Time: 2.5 hours | Servings: 6