Khoresh Bademjan: Persian Eggplant Stew
Savor the rich flavors of Khoresh Bademjan, a traditional Persian stew that harmoniously blends tender lamb with succulent, pan-fried eggplant and aromatic spices. This prepared delicacy is finished with a fragrant onion and mint garnish, making it a perfect dish to accompany fluffy steamed brown basmati rice.
Ingredients
For Khoresh Bademjan | |
|---|---|
| 1 | lb boneless lamb, cubed |
| 1 | lb eggplant, sliced |
| 2 | tablespoons salt, for seasoning |
| 1 | onion, diced |
| 2 | tablespoons olive oil, for cooking |
| 2 | tablespoons tomato paste, for depth of flavor |
| 1 | (15 ounce) can canned diced tomatoes |
| water, as needed to simmer | |
| salt and pepper, to taste | |
| ½ | teaspoon cinnamon, for warmth |
| 1 | teaspoon turmeric, for color and flavor |
| ¼ | teaspoon nutmeg, for added depth |
| 2 | garlic cloves, minced |
| 2 | tablespoons fresh mint, finely chopped |
| steamed brown basmati rice, for serving | |
Instructions
Preparation | |
|---|---|
| 1. | Begin by cutting the eggplant into quarters and subsequently into 1/2-inch slices. Generously sprinkle the slices with salt and place them in a colander to release excess moisture. |
| 2. | Reserve 1 tablespoon of diced onion for garnish. |
| 3. | In a large skillet, heat the olive oil over medium heat, adding the diced onion. Cook until the onion turns golden brown, then incorporate the lamb, browning it evenly. |
| 4. | Add the diced tomatoes, tomato paste, turmeric, cinnamon, nutmeg, and sufficient water to cover the ingredients. Allow the mixture to simmer until the lamb is tender. |
| 5. | While the lamb simmers, rinse the eggplant slices and pat them dry with paper towels. In a hot skillet with a light coating of olive oil, brown the eggplant slices on each side until golden. Carefully layer the cooked eggplant over the lamb in the skillet, seasoning with salt and pepper to taste. Cover and continue simmering until the eggplant and tomato soften, approximately 10 minutes. |
| 6. | In a separate small pan, add a drizzle of olive oil with the reserved diced onion and sauté until softened. Stir in the minced garlic and chopped mint, cooking for an additional minute. |
| 7. | Transfer the meat and eggplant mixture to a serving dish and elegantly top it with the sautéed onion and mint mixture. |
| 8. | Serve this delightful stew alongside steamed brown basmati rice for a complete and satisfying meal. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 589.9 kcal |
| Protein | 29.3 g |
| Fat | 42.4 g |
| Carbohydrates | 25.2 g |
| Fiber | 8.8 g |
| Sugar | 11.8 g |
Published on Jul 23, 2024 by Luminița