خورشت بادمجان

Name: خورشت بادمجان
Prep time: 25 min
Cook time: 90 min
Total time: 115 min
Yield: 4 servings
Cuisine: Iranian/Persian
Ingredients: 4 medium eggplants, sliced lengthwise; 400g lamb shoulder, cubed; 1 large onion, diced; 3 large tomatoes, diced; 2 tbsp tomato paste; 1/2 cup sour grape juice (ab-ghooreh) or lemon juice; 1/4 tsp saffron, bloomed; 1 tsp turmeric; Oil for frying; Salt and pepper

خورشت بادمجان (kho-RESHT bah-dem-JAHN)

Eggplant and Tomato Stew

⏱ Prep Time 25 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 484 kcal

A rich, tangy stew of fried eggplant slices in a tomato-based sauce with tender lamb, sour grapes, and a touch of saffron, served over fluffy white rice.

Nutrition & Info

Protein 28.0g

Carbs 30.0g

Fat 28.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Equipment Needed

heavy-bottomed pot skillet for frying slotted spoon

Presentation Guide

Vessel: deep serving bowl

Garnishes: saffron, fried eggplant slices

Accompaniments: steamed basmati rice, sabzi khordan

Ingredients

4 medium eggplants, sliced lengthwise
400g lamb shoulder, cubed
1 large onion, diced
3 large tomatoes, diced
2 tbsp tomato paste
1/2 cup sour grape juice (ab-ghooreh) or lemon juice
1/4 tsp saffron, bloomed
1 tsp turmeric
Oil for frying
Salt and pepper

Instructions

1
Salt eggplant slices, let rest 30 min, pat dry. Fry until golden on both sides. Set aside.
2
Brown lamb with onion and turmeric. Add tomatoes and tomato paste. Cook 10 min.
3
Add water to cover, simmer 1 hour until lamb is tender.
4
Add fried eggplant to the stew. Pour sour grape juice and saffron over top.
5
Simmer 20 min more. Season to taste. Serve over steamed basmati rice.

💡

Did You Know?

The debate between using sour grapes (ab-ghooreh) versus lemon juice in khoresh bademjan divides Iranian families as fiercely as any political issue.

Chef's Notes

Equipment Tips

heavy-bottomed pot
skillet for frying
slotted spoon

Garnishing

saffron, fried eggplant slices

Accompaniments

steamed basmati rice, sabzi khordan

The Story Behind خورشت بادمجان

Khoresh bademjan showcases the Persian mastery of balancing sour and savory flavors. Eggplant, introduced to Persia via trade routes from India, became a staple of Iranian cuisine. The use of unripe sour grapes as a souring agent is a distinctly Persian technique dating back centuries, predating lemon's widespread availability in Iran.

🕐 Traditionally enjoyed lunch or dinner 📜 Origins: Medieval Persian era

Comments (0)

No comments yet. Be the first to share your thoughts!