- Your cart is empty
- Continue shopping
-
LimooTorsh
- Posted on
- Categories:Persian food
- 0 comments
Khoresht Bademjoon, also known as Persian Eggplant Stew, is a delicious Iranian dish made with eggplant and a flavorful tomato-based sauce.
Here’s a recipe to make Khoresht Bademjoon:
Ingredients:
– 2 large eggplants
– 1 large onion, finely chopped
– 3 cloves of garlic, minced
– 2 tablespoons tomato paste
– 2 cups diced tomatoes (fresh or canned)
– 1 pound stewing beef or lamb, cut into cubes (optional)
– 1 teaspoon turmeric
– 1 teaspoon ground cinnamon
– 1 teaspoon ground cumin
– 1/2 teaspoon ground saffron (optional)
– 1 cup water or beef/chicken broth
– 2 tablespoons vegetable oil
– Salt and pepper to taste
– Fresh herbs (such as parsley or cilantro) for garnish
Instruction:
1. Peel the eggplants and cut them into thick slices or cubes. Sprinkle some salt on the eggplant pieces and let them sit for about 30 minutes to extract any bitterness. Rinse the eggplant pieces with water and pat them dry with a paper towel.
2. In a large skillet or frying pan, heat the vegetable oil over medium heat. Fry the eggplant pieces until they are golden brown on both sides. Remove the eggplant from the pan and set it aside.
3. In the same pan, add the chopped onion and minced garlic. Sauté them until they become translucent and fragrant.
4. If you’re using meat, add the meat cubes to the pan and cook until they are browned on all sides.
5. Add the tomato paste, diced tomatoes, turmeric, cinnamon, cumin, saffron (if using), salt, and pepper to the pan. Stir well to combine all the ingredients.
6. Pour in the water or broth and bring the mixture to a simmer. Cover the pan and let it cook for about 1 to 1.5 hours, or until the meat is tender (if using meat).
7. Once the meat is tender, add the fried eggplant pieces to the pan. Gently stir to combine the eggplant with the sauce. If the sauce seems too thick, you can add a little more water or broth.
8. Cover the pan and let it simmer for an additional 30 minutes, allowing the flavours to meld together.
9. Taste the stew and adjust the seasoning if needed. You can add more salt, pepper, or spices according to your preference.
10. Serve the Khoresht Bademjoon hot with steamed rice or Iranian bread. Garnish with fresh herbs, such as parsley or cilantro, if desired. Enjoy your homemade Khoresht Bademjoon!
