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Khoresh Bademjan is a beloved traditional Persian dish that captures the essence of Middle Eastern cuisine with its rich flavors and comforting nature. This delectable eggplant stew, often served alongside fluffy saffron rice, showcases the distinct culinary traditions of Iran and has become a staple in many households. The heart of Khoresh Bademjan lies in its ingredients, primarily the eggplant, which plays a pivotal role in the dish’s flavor profile and texture.

Khoresh Bademjan (Persian Eggplant Stew)

Discover the delightful flavors of Khoresh Bademjan, a Persian eggplant stew that combines tender beef or lamb with perfectly fried eggplants. This comforting dish features warm spices like turmeric and cinnamon, along with fresh tomatoes for a rich sauce. Perfect for a cozy dinner, serve it over basmati rice or with bread. Your family will love this savory masterpiece! Don't forget to garnish with fresh herbs for that extra touch!
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Ingredients
  

2 large eggplants, sliced

1 lb (450g) beef or lamb, cut into cubes

1 large onion, finely chopped

3 cloves garlic, minced

2 medium tomatoes, chopped

1/4 cup tomato paste

3 cups water or beef broth

1 tsp turmeric

1 tsp cumin

1/2 tsp cinnamon

Salt and pepper to taste

1/4 cup vegetable oil (for frying)

Fresh herbs (parsley or cilantro) for garnish

Optional: 1-2 green chilies for heat

Instructions
 

Prepare Eggplants: Salt the eggplant slices and let them sit for about 30 minutes to draw out moisture and bitterness. Rinse and pat them dry with a paper towel.

    Fry Eggplants: In a large non-stick skillet, heat 1/4 cup vegetable oil over medium heat. Fry the eggplant slices until golden brown on both sides, about 4-5 minutes per side. Remove and set aside on paper towels to drain excess oil.

      Cook Meat: In a large pot, heat a tablespoon of oil over medium heat. Sauté the chopped onion until translucent, about 5 minutes. Add minced garlic and sauté for another minute.

        Add Beef: Add the meat cubes to the pot, season with salt, pepper, turmeric, cumin, and cinnamon. Sear the meat until browned on all sides.

          Incorporate Tomatoes: Add the chopped tomatoes and tomato paste to the pot with the meat. Stir well to combine.

            Simmer: Pour in the water or broth, bring to a boil, then reduce the heat. Cover and let it simmer for about 1.5 hours, stirring occasionally until the meat is tender.

              Combine Eggplants: Once the meat is tender, gently fold in the fried eggplant slices. If using, add green chilies now. Let the stew simmer for another 20-30 minutes to blend the flavors.

                Serve: Taste and adjust seasoning if necessary. Serve hot, garnished with fresh herbs. Pair with steamed basmati rice or bread.

                  Prep Time: 30 minutes | Total Time: 2 hours 30 minutes | Servings: 4-6