Description
Khoresh Bademjan is a classic Iranian eggplant stew that features tender eggplant slices simmered in a rich, aromatic sauce. This traditional dish is a comforting and flavorful addition to any meal.
Ingredients
– 2 large eggplants, cut into 1-inch slices
– 1 large onion, diced
– 3 cloves garlic, minced
– 2 tomatoes, diced
– 2 tablespoons tomato paste
– 1 teaspoon turmeric
– 1 teaspoon ground cinnamon
– 1 teaspoon ground cumin
– 1/2 teaspoon saffron threads (optional)
– 1/4 cup olive oil
– 1 cup water or broth
– Salt and pepper to taste
– Fresh parsley, for garnish
Instructions
1. In a large skillet, heat the olive oil over medium heat. Add the eggplant slices and cook for 5-7 minutes per side, or until lightly browned. Remove the eggplant from the skillet and set aside.
2. In the same skillet, sauté the onions until translucent, about 5 minutes. Add the garlic and cook for 1 minute until fragrant.
3. Stir in the diced tomatoes, tomato paste, turmeric, cinnamon, cumin, and saffron (if using). Season with salt and pepper to taste.
4. Add the eggplant slices back to the skillet and pour in the water or broth. Bring the mixture to a boil, then reduce the heat and simmer for 30-40 minutes, or until the eggplant is very tender and the sauce has thickened.
5. Taste and adjust seasoning as needed. Garnish with fresh parsley before serving.
Notes
This Khoresh Bademjan (Eggplant Stew) is best served with steamed basmati rice or warm flatbread. You can also add a dollop of yogurt on top for extra creaminess.
- Prep Time: 15
- Cook Time: 45
- Category: Vegetarian & Vegan Mains
- Method: Stovetop
- Cuisine: Iranian, Persian