Description
Khoresh Bademjan is a beloved Iranian eggplant stew that’s both comforting and full of flavor. Tender eggplant simmers in a rich tomato-based sauce seasoned with fragrant spices, making it the perfect dish for a cozy meal.
Ingredients
– 2 large eggplants, cut into 1-inch cubes
– 1 large onion, diced
– 4 cloves garlic, minced
– 2 tablespoons olive oil
– 1 tablespoon tomato paste
– 1 (14 oz) can diced tomatoes
– 1 cup vegetable broth
– 1 teaspoon ground turmeric
– 1 teaspoon ground cinnamon
– 1 teaspoon ground cumin
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– Chopped parsley, for garnish
Instructions
1. – In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes until translucent.
2. – Add the minced garlic and sauté for 1 minute until fragrant.
3. – Stir in the cubed eggplant, tomato paste, diced tomatoes, vegetable broth, turmeric, cinnamon, cumin, salt, and black pepper.
4. – Bring the mixture to a boil, then reduce heat and simmer for 30-35 minutes, stirring occasionally, until the eggplant is very tender.
5. – Taste and adjust seasoning as needed.
6. – Serve the Khoresh Bademjan hot, garnished with chopped parsley. Enjoy with basmati rice or flatbread.
Notes
– For a creamier texture, you can blend a portion of the stew with an immersion blender before serving.
– Try adding a splash of lemon juice or pomegranate molasses for extra brightness.
– This dish can be made ahead and reheated, as the flavors will meld and improve over time.
- Prep Time: 15
- Cook Time: 35
- Category: Main Courses
- Method: Stovetop
- Cuisine: Iranian, Persian