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The history of Khoresh Bademjan can be traced back to ancient Persia, where stews have been a fundamental part of the culinary landscape for centuries. In Persian culture, stews, or "khoresh," are not just meals but an expression of hospitality and communal dining. The use of eggplants in Khoresh Bademjan is particularly noteworthy, as eggplants have been cultivated in Iran for over a thousand years, becoming a beloved ingredient in various dishes.

Khoresh Bademjan (Persian Eggplant Stew)

Discover the rich flavors of Khoresh Bademjan, a traditional Persian eggplant stew that's comforting and delicious! This recipe features tender beef or lamb simmered with aromatic spices, tomatoes, and golden-fried eggplants. Perfect for family dinners, serve it over steamed basmati rice for a complete meal. Garnish with fresh herbs for an extra touch. Simple to prepare and always a crowd-pleaser, this dish is sure to impress! Enjoy a taste of Persia today!
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Ingredients
  

2 medium-sized eggplants, sliced into ½-inch rounds

Salt (for salting eggplants)

2 tablespoons olive oil

1 large onion, finely chopped

2 garlic cloves, minced

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

2 medium tomatoes, chopped

2 cups water or beef broth

1 teaspoon turmeric powder

1 teaspoon cinnamon

1 teaspoon black pepper

1 teaspoon saffron threads, soaked in 2 tablespoons hot water

1 lemon, juiced

½ cup dried Persian limes (optional)

Fresh parsley or coriander for garnish

Instructions
 

Prepare the Eggplants: Sprinkle salt on both sides of the eggplant slices and let them sit for about 30 minutes to draw out excess moisture and bitterness. Rinse and pat dry with a paper towel.

    Fry the Eggplants: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Fry the eggplant slices until golden brown on both sides. Remove and set them aside on a paper towel to drain any excess oil.

      Sauté the Onions: In the same skillet, add the finely chopped onion and sauté until translucent and golden brown, about 5-7 minutes. Add minced garlic and sauté for an additional minute.

        Brown the Meat: Add the beef or lamb to the skillet and cook until browned on all sides, about 7-10 minutes.

          Add Tomatoes and Spices: Stir in the chopped tomatoes, turmeric, cinnamon, black pepper, and continue cooking for about 5 minutes.

            Add Liquid: Pour in water or beef broth, then add the saffron water (including threads) and lemon juice. If using, pierce the dried limes and add them to the pot.

              Simmer the Stew: Bring to a gentle boil, then reduce heat to low, cover, and simmer for about 1.5 to 2 hours, or until the meat is tender and flavors meld together. Stir occasionally and add more water if necessary.

                Layer in Eggplants: After the meat is tender, gently place the fried eggplant slices on top of the stew for the final 20 minutes of cooking.

                  Serve: Once done, taste and adjust seasoning if necessary. Serve hot over steamed basmati rice and garnish with fresh parsley or coriander.

                    Prep Time, Total Time, Servings: 30 min | 2 hours | 4-6 servings