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Persian cuisine, renowned for its rich flavors and aromatic spices, is a vibrant tapestry of culinary traditions that reflect the culture and history of Iran. Among the many delightful dishes that emerge from this gastronomic heritage is Khoresh Bademjan, a beloved Persian eggplant stew that captivates the senses. This dish, characterized by its tender pieces of meat and luscious eggplant, is not only a staple in Iranian households but also a symbol of comfort and warmth that brings families together around the dinner table.

Khoresh Bademjan (Persian Eggplant Stew)

Discover the rich flavors of Khoresh Bademjan, a traditional Persian eggplant stew featuring tender beef or lamb, sautéed onions, and spiced with turmeric and cinnamon. This comforting dish combines fried eggplants with juicy tomatoes and a hint of lemon for a delightful taste explosion. Perfectly served over saffron rice or with flatbread, it's ideal for family dinners. Try this heartwarming recipe and bring a taste of Persia to your kitchen!
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Ingredients
  

2 large eggplants, sliced into 1/2 inch rounds

1 lb (450g) beef or lamb, cut into 1-inch pieces

2 large onions, finely chopped

3 cloves garlic, minced

1 can (15 oz) diced tomatoes or 2 fresh tomatoes, chopped

2 teaspoons turmeric powder

1 teaspoon ground cinnamon

2 cups vegetable or beef broth

1/4 cup fresh lemon juice

Salt and pepper, to taste

1/4 cup vegetable oil (for frying eggplants)

1/4 cup fresh parsley or cilantro, chopped (for garnish)

Saffron strands (optional)

Instructions
 

Prepare the Eggplants: Sprinkle salt over the eggplant slices and let them sit for about 30 minutes to draw out excess moisture and bitterness. Rinse and pat dry with a paper towel.

    Fry the Eggplants: In a large skillet, heat 1/4 cup vegetable oil over medium heat. Fry the eggplant slices in batches until golden brown on both sides. Drain them on paper towels and set aside.

      Cook the Meat: In a heavy-bottomed pot or Dutch oven, add a bit of the same oil (about 2 tablespoons) used for frying. Sauté the chopped onions until golden brown. Add minced garlic and cook for an additional minute until fragrant.

        Season the Meat: Add the beef or lamb to the pot and brown all sides, then stir in turmeric, cinnamon, salt, and pepper. Cook until the meat is browned nicely.

          Add Tomatoes and Broth: Incorporate the diced tomatoes and broth into the meat mixture. Stir well, bring to a simmer, and cover the pot. Cook for about 1.5-2 hours on low heat, until the meat is tender.

            Combine: Once the meat is tender, gently add the fried eggplants into the pot. Mix carefully to avoid breaking the eggplants. Add the lemon juice and saffron (if using) at this stage.

              Simmer Together: Cover the pot and let it simmer for an additional 30 minutes so the eggplants soak up the flavors of the stew.

                Taste and Adjust: After the simmering time, taste and adjust seasoning if necessary.

                  Serve: Garnish with chopped parsley or cilantro. Serve hot with saffron rice (chelow) and Persian flatbread.

                    Prep Time: 30 minutes | Total Time: 3 hours | Servings: 4-6