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khoresh-bademjan-stew-recipe

Khoresh Bademjan Stew Recipe

A delicious Persian eggplant stew with tender meat and rich flavors.
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Prep Time 20 mins
Cook Time 1 min
Total Time 1 min
Course Main Course
Cuisine Persian
Servings 4 servings
Calories 350 kcal

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

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:

For a vegetarian version, you can skip the meat and add more vegetables like bell peppers and zucchini.

Nutrition value:

Calories: 350kcalCarbohydrates: 20gProtein: 25gFat: 18gSaturated Fat: 4gCholesterol: 60mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 8gVitamin A: 200IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Keywords:

Keyword Eggplant, Persian, Stew
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