Best 2 Khoresht Bademjoumn Recipes

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**Khoresht Bademjan: A Symphony of Flavors and Textures**

Khoresht Bademjan, also known as Persian eggplant stew, is a delectable and aromatic dish that captures the essence of Iranian cuisine. This hearty stew combines tender eggplant, juicy tomatoes, and savory minced meat in a rich and flavorful sauce. Adorned with crispy fried eggplant slices, Khoresht Bademjan offers a delightful contrast of textures that elevates the overall dining experience. Embark on a culinary journey as we delve into the diverse recipes presented in this article, each offering unique variations on this beloved Iranian dish. From the classic Khoresht Bademjan with its traditional blend of spices to innovative renditions featuring sun-dried tomatoes or the addition of okra, these recipes cater to a wide range of preferences. Prepare to tantalize your taste buds and immerse yourself in the rich flavors of Khoresht Bademjan.

Check out the recipes below so you can choose the best recipe for yourself!

KHORESH-E BADEMJOON (PERSIAN LAMB, EGGPLANT AND TOMATO STEW)



Khoresh-e Bademjoon (Persian Lamb, Eggplant and Tomato Stew) image

Bademjoon, sometimes spelled bademjan, is a quintessential summer dish in Iran, and it was a childhood favorite of mine. Fresh lemon juice and ghooreh, or unripe grapes, lighten the stew and lend a particularly tart punch. (Use fresh or frozen ghooreh if you can find either. You could also use pickled ghooreh, but be sure to rinse them well before using to rid them of excess salt.) Those sharp flavors contrast nicely with the soft, comforting texture of the eggplant and tomatoes, which grow silky as they cook down. This dish is particularly delicious with a piece of crunchy tahdig.

Provided by Samin Nosrat

Categories     dinner, meat, soups and stews, main course

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 15

1 pound boneless lamb shoulder, trimmed and cut into 2-inch cubes
1 heaping teaspoon ground turmeric
Fine sea salt and freshly ground black pepper
6 to 8 Japanese eggplants (about 2 pounds)
5 tablespoons plus 1/4 cup olive oil
1 large yellow onion, thinly sliced
4 small or 2 medium tomatoes (about 2 pounds)
3 tablespoons tomato paste
1/4 teaspoon crumbled saffron threads
1/4 to 1/2 cup freshly squeezed lime juice (from 2 to 4 limes)
1/3 cup fresh or frozen unripe grapes (ghooreh)
Polo Ba Tahdig (Persian Rice With Bread Crust), for serving (see recipe)
Mast-o Khiar (see recipe) or plain yogurt, for serving
Persian liteh or garlic pickles, for serving (optional)
Assorted fresh herbs (such as mint, tarragon and basil), scallions and radishes, for serving (optional)

Steps:

  • In a large bowl, season lamb with turmeric, 1 teaspoon salt and 1/2 teaspoon pepper. Set aside.
  • Peel the eggplants but leave the green skin on the stem end intact. Trim the tips of the stems and make an incomplete lengthwise cut in each eggplant from the bottom, leaving both halves attached at the stem. Place eggplants in a colander set inside a large bowl. Sprinkle with salt and let sit for 30 minutes.
  • In the meantime, set a large Dutch oven or similar pot over medium-high heat. When the pot is hot, add 3 tablespoons oil. When the oil shimmers, add onion and cook, stirring regularly, until softened and browned, 16 to 18 minutes.
  • Add the meat and cook, turning regularly, until it browns evenly on all sides, 8 to 10 minutes. Add 4 cups water and increase heat to high. Bring to a boil, then reduce heat, cover, and simmer for 1 hour.
  • In the meantime, rinse the eggplants, dry thoroughly and set aside. Remove stems and halve tomatoes through their cores and set aside. Line a baking sheet with two layers of paper towels and set aside.
  • Set a large frying pan over high heat. When the pan is hot, add 1/4 cup oil and carefully lay eggplants in the pan in a single layer. It's crucial to leave space between each eggplant for steam to escape, so brown in batches if necessary. Reduce heat to medium-high and cook, turning regularly, until eggplants are browned on all sides, 10 to 12 minutes. Remove browned eggplants to lined baking sheet and allow to drain.
  • Use the same pan to brown tomatoes, cut-side down, in remaining 2 tablespoons oil for about 5 minutes. Flip and cook tomatoes on skin side until lightly browned, 1 to 2 minutes, then remove to lined baking sheet.
  • Once the meat has cooked for 1 hour, stir in the tomato paste, saffron and 1/4 cup lime juice. Taste and adjust seasoning with salt and pepper. Carefully arrange the browned eggplants and tomatoes atop the stew and then sprinkle on the young grapes. Allow the stew to come to a boil, then reduce heat to simmer, uncovered, until meat is falling apart and stew is thick and unctuous, about 1 hour. Without jostling the eggplants too much, taste a spoonful or two of the stew. It should be pleasantly tart, so adjust the seasoning with salt and lime juice as needed.
  • Serve hot, with Persian rice and mast-o khiar, as well as pickles, fresh herbs, scallions and radishes, if desired.

KHORESHT-E BADEMJAN (EGGPLANT STEW)



Khoresht-E Bademjan (Eggplant Stew) image

This is a Persian dish made with eggplant and beef in a tomato based sauce. The stew is eaten poured over steamed basmati rice.It's very delicious and my favorite Persian dish to make! Check out my page for the recipe on how to make basmati rice.

Provided by Elicia

Categories     Meat

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 13

2 lbs stew meat
2 large eggplants, peeled and sliced
1 large white onion, finely chopped
4 garlic cloves, minced
4 tablespoons lemon juice
4 medium tomatoes, cut in half
2 tablespoons tomato paste
1 teaspoon turmeric
1/2 teaspoon cinnamon
1/4 cup yellow split peas (optional)
1 teaspoon salt
1 teaspoon pepper
olive oil

Steps:

  • First peel your eggplant and slice it into large but not to thick of pieces. Fill a large bowl with water and about 1/4 a cup of salt. Next add your eggplant in the bowl and place something heavy over the bowl to keep your eggplant submerged under. This will help take the bitter taste out of it before you fry it. Let sit for about 20 mins then rinse off your pieces.
  • Chop onion into small pieces and fry your onion in olive oil on medium until it becomes soft and translucent. Add your meat with the onion and fry on medium, just browning it.
  • Once you've browned your meat add your tumeric, garlic, cinnamon,lemon juice, tomato paste, salt, pepper, and yellow split peas. Add about 2 or 3 cups of water and stir well. Your water will evaporate some so just keep checking to see if its looking low.
  • Bring your pot to a boil and once its boiling reduce heat to a medium low. I usually let it cook for a few hours on a low heat and I know when it's done because the meat is tender and just breaks apart with your fork. Ill say to let it cook for 2 1/2 to 3 hours on low. Just use your judgement.
  • In a frying pan add a little olive oil, enough to coat the pan. Take out your eggplant and rinse the salt off, we will re-salt it while its frying.
  • Over a medium- high heat fry your eggplant pieces and salt them and pepper them if you like. Once they're finished frying and are soft, place them on a paper towel so you drain some of that olive oil from them. Then place them in the pot with your khoresht.
  • Slice your tomatoes in half and place them in your stew, let the tomatoes and eggplant cook an extra 20 mins once you put them in the stew so the flavors can soak inches.
  • Once finished, pour your yummy khoresht e bademjan over some steamed basmati rice and serve!

Nutrition Facts : Calories 274.5, Fat 7.4, SaturatedFat 3.1, Cholesterol 96.8, Sodium 560.2, Carbohydrate 19.2, Fiber 8.2, Sugar 8.5, Protein 36.2

Tips:

1. Use fresh, ripe بادمجان (eggplants) for the best flavor and texture. 2. To prevent the بادمجان (eggplants) from absorbing too much oil, slice them thinly and fry them in batches. 3. If you don't have a meat grinder, you can use a food processor to grind the گوشت چرخ کرده (ground beef). 4. To make the خورشت بادمجان (khoresht bademjan) more flavorful, use a combination of spices, such as زردچوبه (turmeric), فلفل سیاه (black pepper), زیره (cumin), and دارچین (cinnamon). 5. Serve the خورشت بادمجان (khoresht bademjan) with پلو (rice) or نان (bread).

Conclusion:

خورشت بادمجان (khoresht bademjan) is a delicious and hearty Persian dish that is perfect for a family meal. This classic stew is made with بادمجان (eggplants), گوشت چرخ کرده (ground beef), and a variety of spices. The result is a flavorful and aromatic dish that is sure to please everyone at the table.

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