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I've fallen head over heels for khoresh bademjan, Persian eggplant stew. This savory dish marries tender meat with silky eggplants, creating comfort food magic. My version's packed with aromatic spices and rich tomato flavor. Don't let fancy names fool you – this stew is surprisingly simple to whip up. Once you smell simmering khoresh filling your kitchen, you'll understand why I'm hooked. Ready to dive into Persian cuisine? Let's get cooking!
Ingredients for Khoresh Bademjan Stew
- Eggplants: Eggplants add a meaty texture and rich flavor, making them a key ingredient in this hearty stew recipe.
- Beef or lamb: The protein base of the stew, beef or lamb adds savory depth and richness to the dish.
- Onion: Onions provide a sweet and aromatic base flavor, enhancing the overall taste of the stew.
- Garlic: Garlic adds a pungent and robust flavor, complementing the other ingredients in the stew.
- Tomato paste: Tomato paste brings a tangy sweetness and a depth of umami flavor to the stew.
- Turmeric: Turmeric adds a warm, earthy flavor and a vibrant golden hue to the stew.
- Water: Water is essential for creating the broth that simmers the ingredients together and develops the stew's flavors.
- Vegetable oil: Vegetable oil is used for frying the eggplants and adds a light, neutral flavor to the stew.
Read more: Khoresh Beh Stew Recipe
Essential Tools for Making This Delicious Stew
- Knife: Essential for cutting the vegetables and meat into the required sizes for the stew.
- Large pot: Needed for cooking the stew and allowing all the ingredients to simmer together.
Khoresh Bademjan Stew Recipe
Equipment
- Large pot
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 2 large eggplants peeled and sliced
- 500 g beef or lamb cut into chunks
- 1 large onion chopped
- 3 cloves garlic minced
- 2 tbsp tomato paste
- 1 tsp turmeric
- 1 tsp salt to taste
- 0.5 tsp black pepper to taste
- 2 cups water
- 2 tbsp vegetable oil for frying
Read more: Khoresh Karafs Stew Recipe
Instructions:
- 1. Heat oil in a large pot over medium heat. Fry the eggplant slices until golden brown. Remove and set aside.
- 2. In the same pot, add the chopped onion and garlic. Sauté until golden.
- 3. Add the meat chunks and brown on all sides.
- 4. Stir in the tomato paste, turmeric, salt, and pepper. Cook for a couple of minutes.
- 5. Add water and bring to a boil. Reduce heat, cover, and simmer for about 1 hour or until the meat is tender.
- 6. Add the fried eggplants to the pot. Cover and simmer for another 20-30 minutes.
- 7. Serve hot with rice.
Notes:
Nutrition value:
Keywords:
Read more: Khoresh Bamieh Stew Recipe
Tips for Making Khoresh Bademjan Stew Ahead of Time
Make Ahead Instructions
- Cook the stew as directed and let it cool to room temperature.
- Store in an airtight container in the refrigerator for up to 3 days.
- Reheat on the stovetop before serving.
Freezing Instructions
- Allow the stew to cool completely.
- Transfer to a freezer-safe container or resealable bags.
- Label with the date and store in the freezer for up to 3 months.
- Thaw overnight in the refrigerator before reheating on the stovetop.
When making this stew, try salting the eggplant slices and letting them sit for about 30 minutes before frying. This helps to draw out excess moisture and bitterness, resulting in a more flavorful dish.
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