persian eggplant stew

Persian Eggplant Stew (khoresh bademjan ba ghooreh) is a classic Persian stew made with fresh eggplant, tomatoes, yellow split peas and pickled sour grapes.

Persian Eggplant Stew with Sour Grapes (khoresh bademjan ba ghooreh)

eggplant

TBS salt

lb beef stew meat

salt

black pepper

turmeric

all purpose flour (omit for gluten-free option)

TBS extra virgin olive oil

onion, chopped

oz beef broth

tomato paste

yellow split peas, rinsed

limes,

oz canned diced tomatoes

cinnamon

sour grapes (ghooreh)

Roma tomatoes,

Peel eggplant, but keep stem intact, and cut...

Peel eggplant, but keep stem intact, and cut in half lengthwise. If using larger eggplant, read post on cutting instructions.

Sprinkle both sides with 1 TBS salt.

Place eggplants over paper towels on a cooling...

Place eggplants over paper towels on a cooling rack and cover with more paper towels. Place a baking sheet on top along with heavy objects and let it sit like this for 1 hour. This will remove the bitter water from the eggplant.

In a large bowl mix together stew meat,...

In a large bowl mix together stew meat, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon turmeric and flour.

Heat a large dutch oven over medium-high heat...

Heat a large dutch oven over medium-high heat and add 1 TBS oil.

When oil is hot add chopped onions.

Cook until onions start to soften, approximately 5-7...

Cook until onions start to soften, approximately 5-7 minutes then add 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/4 teaspoon turmeric.

Cook for a 2 minutes, then add stew...

Cook for a 2 minutes, then add stew meat and brown all sides, approximately 7 minutes.

Stir in beef broth and using a wooden...

Stir in beef broth and using a wooden spoon, scrape up browned bits of meat from the bottom of the pot.

Stir in tomato paste, rinsed yellow split peas...

Stir in tomato paste, rinsed yellow split peas and dried limes.

Stir in diced tomatoes, then reduce heat to...

Stir in diced tomatoes, then reduce heat to low and simmer for 2 hours. Stew can be refrigerated 3-4 days before serving after this point. Flavor is enhanced the longer it sits.

When paper towels are wet after 1 hour,...

When paper towels are wet after 1 hour, squeeze eggplant dry with paper towels and remove excess salt.

Heat large non-stick skillet over medium-high heat and...

Heat large non-stick skillet over medium-high heat and add 2 TBS olive oil.

Fry eggplants in batches until both sides are...

Fry eggplants in batches until both sides are browned.

Add more olive oil as needed.

Drain fried eggplants on paper towels to remove...

Drain fried eggplants on paper towels to remove excess oil and reserve.

Preheat oven to 350ºF.

Add cinnamon and gooreh into the stew.

In a 13x9-inch pyrex dish, pour stew in.

Layer fried eggplant over it.

Layer sliced tomatoes over eggplant (optional).

Cover with foil and bake in the oven...

Cover with foil and bake in the oven for 30 minutes.

Khoresh Bademjan (Khoresht e Bademjoon) is a delicious Persian eggplant stew. The eggplants are cooked to butter-soft tenderness in a tangy tomato sauce and delicately spiced with saffron and allspice. Chickpeas stand in for meat while adding healthy protein and deliciousness to this vegan recipe.

Khoresh Bademjan (Persian Eggplant Stew) Recipe

saffron

eggplants ((use Italian eggplants

extra virgin olive oil ((divided))

tomatoes ((sliced 1/3rd inch thick))

onion

garlic ((crushed and minced))

allspice

cumin

oz chickpeas ((canned

water ((or vegetable stock

Salt and black pepper

lemon juice (()

basil leaves

Soak saffron strands in ¼ cup warm water. Set aside.

Soak eggplant slices in a large bowl filled with salted water. Set aside for 15 minutes, then pat dry with paper towels.

Coat the bottom of a non-stick saute pan or saucepan with olive oil. Fry the eggplant slices over medium-high heat until the underside is golden-brown. Flip the eggplant slices and continue cooking them until golden-brown on both sides. The eggplant should be very tender and a fork pierced through the center should go cleanly through. Remove to a plate and set aside.

In the same pan, place the sliced tomatoes in a single layer. Roast a minute on each side. Set aside.

Add another tablespoon of olive oil to the pan. Add onions with a generous pinch of salt and saute over medium heat until the onions begin to brown.

Add the ground allspice, ground cumin, turmeric and garlic. Add ground black pepper to taste. Stir and saute for a minute.

Add the tomato paste to the pan and mix it in. Add the chickpeas and mix.

Add 3 cups water or vegetable stock/mushroom stock. Bring to a boil, cover and let simmer for 10 minutes.

Place the cooked, sliced eggplants and tomatoes in the pan and press them in a bit. Pour the saffron with the water it was soaked in and the lemon juice over the eggplant and tomatoes. Cover and cook another 10 minutes. Garnish, if desired, with torn basil leaves. Serve hot or at room temperature.

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Top 2 persian eggplant stew recipes from across the web

The most viewed persian eggplant stew recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Persian Eggplant Stew with Sour Gra...

Khoresh Bademjan (Persian Eggplant ...

The most viewed persian eggplant stew recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine