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Khoresh Bademjan is a celebrated dish in Persian cuisine, often referred to as the "eggplant stew." This rich and hearty stew showcases the unique flavors of the Middle East, with eggplant as its star ingredient. Not only is Khoresh Bademjan a staple in Persian households, but it also represents the cultural heritage and culinary traditions of Iran. The dish is a perfect example of how simple ingredients can be transformed into a comforting meal that warms both the body and soul.

Khoresh Bademjan (Persian Eggplant Stew)

Discover the rich flavors of Khoresh Bademjan, a delightful Persian eggplant stew! This recipe blends tender fried eggplant with savory sautéed onions, garlic, and spices like turmeric and cinnamon. Choose lamb or beef, or keep it vegan for a hearty meal that’s perfect over basmati rice. With just a few simple ingredients and easy steps, you can create a comforting dish that's full of flavor. Garnish with fresh herbs for a vibrant finish!
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Ingredients
  

2 medium eggplants, sliced into ½ inch rounds

1 large onion, finely chopped

3 cloves garlic, minced

1 lb (450g) lamb or beef, cut into 1-inch cubes (optional for a vegan version)

2 medium tomatoes, pureed (or 1 can of crushed tomatoes)

2 cups vegetable broth or water

1 teaspoon turmeric powder

1 teaspoon ground cinnamon

1 teaspoon ground cumin

2 tablespoons tomato paste

1 lemon, juiced

Olive oil (for frying)

Salt and pepper to taste

Fresh parsley or cilantro for garnishing

Cooked basmati rice (for serving)

Instructions
 

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

    Fry the Eggplants: In a large skillet, heat a generous amount of olive oil over medium heat. Fry the eggplant slices in batches until they are golden brown and tender. Remove them from the pan and place them on paper towels to drain excess oil.

      Sauté Onions and Garlic: In the same skillet, add a bit more olive oil if needed. Sauté the chopped onion until it becomes translucent, about 5 minutes. Add the minced garlic and sauté for another minute or until fragrant.

        Brown the Meat: If using meat, add the lamb or beef cubes to the onions. Brown the meat on all sides.

          Add Spices and Tomatoes: Stir in the turmeric, cinnamon, cumin, and tomato paste. Cook for 2-3 minutes, allowing the spices to bloom. Add the pureed tomatoes and stir to combine.

            Simmer the Stew: Pour in the vegetable broth (or water) and add salt, pepper, and lemon juice. Bring to a simmer, reduce the heat to low, cover, and let it cook for about 1 hour, or until the meat is tender (or for about 30 minutes if making a vegan version without meat), stirring occasionally.

              Combine Eggplants: Gently fold in the fried eggplant slices into the stew about 10 minutes before serving to allow them to soak up the flavors.

                Serve: Adjust seasoning to taste. Serve hot, garnished with fresh parsley or cilantro, alongside fluffy basmati rice.

                  Prep Time: 20 minutes | Total Time: 1 hour 45 minutes | Servings: 4-6