Irresistible Khoresh Bademjan
A traditional Persian stew featuring lamb and eggplants with rich flavors, perfect for serving over saffron rice.
Equipment
- dutch oven
Ingredients
Stew Base
- 2 tablespoons olive oil for frying eggplants and sautéing
- 2 medium onions quarter and slice thinly
- 2 cups cherry tomatoes can substitute with grape tomatoes
- 3 cloves garlic grated for smooth integration
- 1 pound lamb stew meat use boneless or cuts with bone
Seasoning
- 1 tablespoon Advieh Persian spice mix
- 1 teaspoon turmeric for color and flavor
- 1 teaspoon black pepper
- 1 teaspoon salt adjust to preference
- 1 cup water modify as needed
- 1 cup tomato sauce opt for canned or fresh
Unique Touch
- 2 pieces dried limes pierce before use
- 1 pinch saffron optional, dissolve in hot water
Vegetables
- 2 medium eggplants peel and slice, roast or fry
Instructions
Cooking Steps
- In a Dutch oven, heat olive oil over medium heat. Sauté ⅓ of the sliced onions until golden brown, then set aside.
- Add cherry tomatoes to the pot and sear until brown; reserve alongside the sautéed onions.
- Use remaining onions to sauté in the same pot until translucent. Add grated garlic and stir until aromatic.
- Toss in lamb pieces and sear until browned. Introduce Advieh, turmeric, black pepper, and salt.
- Pour in water and tomato sauce, drop in dried limes, stir well. Bring to boil, then reduce to simmer for 1¼ to 1½ hours.
- Preheat oven to 425°F. Roast sliced eggplants for about 25 minutes, brushing with olive oil.
- After eggplants are tender, add them to the stew with lime juice. Simmer for an additional 30 minutes.
- Top with fried onions and seared cherry tomatoes. Serve hot with saffron rice.
Nutrition
Serving: 1bowlCalories: 350kcalCarbohydrates: 22gProtein: 28gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 500mgPotassium: 800mgFiber: 7gSugar: 5gVitamin A: 500IUVitamin C: 12mgCalcium: 60mgIron: 3mg
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