Description
Khoresh Bademjan, a classic Persian eggplant stew, is a comforting and flavorful dish that features tender eggplant simmered in a rich tomato-based sauce with warm spices. This recipe captures the authentic taste of traditional Iranian cuisine.
Ingredients
– 2 large eggplants, peeled and cubed
– 1 onion, diced
– 3 cloves garlic, minced
– 2 tablespoons olive oil
– 1 teaspoon ground turmeric
– 1 teaspoon ground cinnamon
– 1 teaspoon ground cumin
– 1 (14.5 oz) can diced tomatoes
– 1 cup vegetable broth
– 2 tablespoons tomato paste
– Salt and pepper to taste
– Chopped parsley and dill, for garnish
Instructions
1. In a large skillet or Dutch oven, heat the olive oil over medium heat.
2. Add the diced onion and sauté for 5-7 minutes until translucent.
3. Stir in the minced garlic and sauté for an additional 1-2 minutes until fragrant.
4. Add the cubed eggplant to the skillet and sauté for 5-7 minutes, stirring occasionally, until the eggplant starts to soften.
5. Sprinkle in the turmeric, cinnamon, and cumin. Stir to coat the eggplant.
6. Pour in the diced tomatoes, vegetable broth, and tomato paste. Stir to combine.
7. Bring the mixture to a simmer and let it cook for 20-25 minutes, stirring occasionally, until the eggplant is very tender.
8. Season with salt and pepper to taste.
9. Serve the Khoresh Bademjan warm, garnished with chopped parsley and dill. Enjoy with steamed rice.
Notes
For a richer flavor, you can add a tablespoon of pomegranate molasses to the stew. You can also substitute the eggplant with zucchini or bell peppers for a variation.
- Prep Time: 15
- Cook Time: 30
- Category: Soups, Stews & Chili
- Method: Stovetop
- Cuisine: Persian