Description
Khoresh Bademjan (Eggplant Stew) is a beloved Persian dish that features tender eggplant simmered in a rich, tomato-based sauce. This comforting stew is bursting with aromatic spices and is the perfect way to enjoy the delicious flavors of Iranian cuisine.
Ingredients
– 2 large eggplants, peeled and cubed
– 1 onion, diced
– 3 cloves garlic, minced
– 2 tablespoons olive oil
– 1 (14.5 oz) can diced tomatoes
– 2 cups tomato sauce
– 1 teaspoon turmeric
– 1 teaspoon cinnamon
– 1 teaspoon dried mint
– 1/2 teaspoon saffron threads (optional)
– Salt and pepper to taste
– Chopped parsley for garnish
Instructions
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the diced onion and sauté for 5-7 minutes until translucent.
3. Add the minced garlic and sauté for an additional minute until fragrant.
4. Add the cubed eggplant and stir to coat with the oil and onions. Cook for 5 minutes, stirring occasionally.
5. Pour in the diced tomatoes and tomato sauce. Stir in the turmeric, cinnamon, dried mint, and saffron (if using).
6. Bring the mixture to a simmer, then reduce heat to low. Cover and let the stew simmer for 30-40 minutes, stirring occasionally, until the eggplant is very tender.
7. Season with salt and pepper to taste.
8. Serve the Khoresh Bademjan (Eggplant Stew) over steamed rice, garnished with chopped parsley.
Notes
For a thicker stew, you can add a tablespoon or two of tomato paste. You can also adjust the spices to your taste preferences.
- Prep Time: 15
- Cook Time: 40
- Category: Soups, Stews & Chili
- Method: Stovetop
- Cuisine: Persian