Khoresh Bademjan

Savor the rich flavors of Khoresh Bademjan, a Persian stew that beautifully combines tender lamb with caramelized eggplant and aromatic spices. Perfect for a cozy weeknight dinner or a special gathering with loved ones.

• 2 medium eggplants
• 453.6 g lamb or beef
• 2 medium onions
• 2 cloves garlic
• 2 tablespoons tomato paste
• 1 cup water
• 1 teaspoon turmeric
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons oil

Method

1. 1

   Heat the oil in a large pot over medium heat. Add the chopped onions and sauté until golden brown.

2. 2

   Add the minced garlic and sauté for another minute until fragrant.

3. 3

   Stir in the lamb or beef cubes and cook until browned on all sides.

4. 4

   Add the turmeric, salt, black pepper, and tomato paste. Mix well and cook for 5 minutes.

5. 5

   Pour in the water, bring to a boil, then reduce heat to low and simmer for about 1 hour until the meat is tender.

6. 6

   While the meat is cooking, fry the sliced eggplants in a separate pan until golden brown. Drain on paper towels.

7. 7

   Once the meat is tender, add the fried eggplants to the pot and cook together for an additional 15 minutes.

8. 8

   Serve Khoresh Bademjan hot with steamed rice.