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Eggplant Stew

Savory Eggplant Stew: A Heartwarming Persian Delight

This Eggplant Stew is a comforting Persian dish rich in flavors, perfect for gatherings and can be made vegan.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 6 servings
Course: Dinner
Cuisine: Persian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 3 tablespoons Olive Oil For sautéing
  • 2 medium Onions Chopped
  • 1 cup Cherry Tomatoes Can substitute with grape tomatoes
  • 3 cloves Garlic Minced
  • 1.5 pounds Lamb Stew Meat Leg or shoulder cuts
  • 2 teaspoons Advieh Persian spice blend
  • 1 teaspoon Turmeric Essential for flavor and color
  • 0.5 teaspoon Black Pepper Freshly ground preferred
  • to taste Salt Key for flavor enhancement
  • 3 cups Water Adjust as needed for consistency
  • 1 cup Tomato Sauce Fresh tomatoes can be used as substitute
  • 2 pieces Dried Limes (Limoo Omani)
  • optional Saffron For flavor and color
  • 1 tablespoon Lime Juice Adjust to taste
  • 2 medium Eggplants Sliced lengthwise
For Serving
  • 4 cups Saffron Rice Aromatic and fluffy
  • 1 batch Crispy Tahdig Traditional rice crust

Equipment

  • Dutch oven
  • Baking Sheet

Method
 

Step-by-Step Instructions for Khoresh Bademjan
  1. In a Dutch oven, heat olive oil over medium heat. Add half of the chopped onions and sauté for about 5–7 minutes until golden brown.
  2. Using the same pot, sear cherry tomatoes for 3–5 minutes, letting them blister slightly. Add to the sautéed onions.
  3. Add the remaining onions and cook for about 5 minutes until translucent. Stir in garlic for another 2 minutes.
  4. Introduce lamb stew meat, searing for about 5–7 minutes until browned on all sides.
  5. Sprinkle in advieh, turmeric, black pepper, and salt. Stir to coat the meat and allow spices to toast for 2–3 minutes.
  6. Pour in water, tomato sauce, and dried limes. Bring to boil, then simmer uncovered for 1.25 to 1.5 hours.
  7. Preheat oven to 425°F (220°C). Slice eggplants, brush with olive oil, and bake for about 25 minutes.
  8. Add roasted eggplants and lime juice to the stew. Simmer for an additional 30 minutes.
  9. Taste and adjust seasonings. Return sautéed onions to the pot and cook for another 10 minutes.

Nutrition

Serving: 1cupCalories: 400kcalCarbohydrates: 35gProtein: 25gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 8gSugar: 5gVitamin A: 200IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

Allow the stew to simmer uncovered for at least 1.25 hours to deepen flavors. Use fresh ingredients for the best results.

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