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To create a delicious Khoresh Bademjan, the frying technique used for the eggplants and onions is crucial. Begin by slicing your eggplants into thick rounds, about 1-inch thick. Sprinkle them lightly with salt and allow them to sit for 20-30 minutes. This process, known as sweating, draws out excess moisture and bitterness from the eggplants, ensuring they fry beautifully and absorb less oil.

Khoresh Bademjan (Persian Eggplant Stew)

Indulge in this flavorful Khoresh Bademjan, a classic Iranian stew featuring tender lamb or beef, beautifully spiced with turmeric, cumin, and cinnamon. The star of this dish is the golden brown fried eggplant, adding a delightful texture. Simmered to perfection, this hearty stew is perfect served over fluffy basmati rice and garnished with fresh herbs. Discover the warmth of Persian cuisine that will delight your family and friends at the dinner table. Enjoy!
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Ingredients
  

2 medium-sized eggplants, diced

1 lb (450g) lamb or beef, cut into bite-sized pieces

2 large onions, finely chopped

4 cloves garlic, minced

2 large tomatoes, diced (or 1 can of diced tomatoes)

2 tablespoons tomato paste

1 teaspoon turmeric powder

1 teaspoon cumin powder

1 teaspoon cinnamon

Salt and pepper to taste

3 cups water or beef broth

1/4 cup vegetable oil (for frying)

Fresh herbs for garnish (like parsley or cilantro)

Optional: saffron strands, soaked in a tablespoon of hot water

Instructions
 

Prepare the Eggplants: Sprinkle the diced eggplant with salt and let them sit for about 30 minutes to draw out excess moisture. Afterward, rinse and pat them dry.

    Fry the Eggplants: In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the eggplant pieces in batches, frying until golden brown. Remove and place them on a paper towel to absorb excess oil; set aside.

      Cook the Meat: In a large pot, heat the remaining oil over medium heat. Add the chopped onions and sauté until translucent. Add the garlic and cook for another minute.

        Season the Meat: Add the lamb or beef to the pot, followed by turmeric, cumin, cinnamon, salt, and pepper. Sear the meat until it is browned on all sides.

          Add Tomatoes: Stir in the diced tomatoes and tomato paste, cooking until the mixture is well combined and the tomatoes begin to break down.

            Simmer: Pour in the water or beef broth, bringing the stew to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 1.5 to 2 hours, or until the meat is tender.

              Combine Eggplant with Stew: Once the meat is tender, gently fold in the fried eggplants. If using, add the saffron water to deepen the flavor and color. Simmer for another 20-30 minutes to allow all the flavors to meld.

                Serve: Taste and adjust seasoning as necessary. Serve Khoresh Bademjan over steamed basmati rice, garnished with fresh herbs.

                  Prep Time: 20 minutes | Total Time: 2 hours 30 minutes | Servings: 4-6