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Exploring the Origins of Khoresh Bademjan

Khoresh Bademjan (Persian Eggplant Stew)

Experience the rich flavors of Khoresh Bademjan, a delicious Persian stew that combines tender lamb or beef with perfectly fried eggplants. This recipe features a medley of spices like turmeric and cinnamon, making each bite a warm delight. Serve it over fluffy rice with a squeeze of lemon and fresh herbs for a complete meal. Perfect for family gatherings or special occasions, this hearty dish will impress your taste buds. Enjoy the journey of flavors!
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Ingredients
  

2 medium eggplants, sliced into 1-inch rounds

2 medium onions, finely chopped

3 cloves garlic, minced

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

2 medium tomatoes, chopped

1 teaspoon turmeric powder

1 teaspoon cinnamon

1 teaspoon black pepper

1 teaspoon salt (adjust to taste)

3 cups water or broth

1 tablespoon tomato paste

4 tablespoons vegetable oil

Fresh cilantro or parsley for garnish

Slices of lemon for serving

Cooked rice for serving

Instructions
 

Prep the Eggplants: Sprinkle the sliced eggplants with salt and let them sit for 30 minutes to draw out moisture and bitterness. Rinse and pat them dry.

    Sear the Eggplants: In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Fry the eggplant slices until golden brown on both sides. Remove them from the skillet and set aside.

      Cook the Meat: In the same skillet, add the remaining oil and sauté the chopped onions until translucent. Add minced garlic and sauté for another minute.

        Add the Meat: Add the lamb or beef cubes to the skillet and brown them on all sides. Sprinkle in turmeric, cinnamon, black pepper, and salt, stirring to coat the meat.

          Combine Ingredients: Add the chopped tomatoes and tomato paste to the pot. Stir well to combine. Pour in the water or broth and bring to a boil.

            Simmer the Stew: Reduce heat to low, cover the pot, and let simmer for about 1.5 hours or until the meat is tender, stirring occasionally.

              Add the Eggplants: Once the meat is tender, gently fold in the fried eggplants. Let the stew cook for an additional 30 minutes to allow the flavors to meld.

                Adjust Seasoning: Taste and adjust the seasoning with more salt or pepper if needed.

                  Serve: Remove from heat and garnish with fresh chopped cilantro or parsley. Serve hot over fluffy rice with lemon slices on the side for an extra zing.

                    Prep Time, Total Time, Servings: 20 minutes | 2 hours | 4 servings