Khoresht-e Bademjan (Persian Eggplant and Tomato Stew)

Introduction

Khoresht-e Bademjan is a classic Persian stew that celebrates the rich flavor of eggplant, paired with lamb or beef in a tomato-based sauce infused with saffron. Its velvety texture and savory-sour balance make it a beloved dish across Iran.

History and Cultural Significance

Eggplant holds a special place in Persian cuisine, and this stew is one of the most famous ways to showcase it. Traditionally served during family gatherings and summer feasts, Khoresht-e Bademjan highlights the Persian love for vegetables paired with aromatic meats. It is often seen as a dish of comfort and nostalgia for Iranians worldwide.

Ingredients and Substitutions

Eggplants are the main star, typically fried until golden before being layered into the stew. Lamb or beef provides richness, while tomatoes and tomato paste form the flavorful base. A touch of saffron adds color and aroma. For vegetarians, eggplant alone can be simmered with mushrooms to create a satisfying meat-free alternative. Instead of frying, roasting the eggplants reduces oil but keeps the flavor intact.

Cooking Tips

Salt eggplant slices before frying to draw out bitterness. Frying them until just golden ensures they don’t fall apart in the stew. Slow simmering allows the meat and sauce to thicken into a harmonious blend. Adding the eggplants toward the end keeps their shape intact.

Serving Suggestions

Khoresht-e Bademjan is served with steamed basmati rice, often with saffron. Fresh herbs or torshi (pickled vegetables) provide a refreshing contrast. Some families enjoy adding a dollop of yogurt on the side to balance the richness of the stew.

Print Recipe

Hearty

Khoresht-e Bademjan (Persian Eggplant and Tomato Stew)

Cooking Method: Simmering, Stewing Cuisine: Persian Courses: Main Course Recipe Keys: H hearty S sour T traditional

Difficulty: Intermediate Prep Time 30 mins Cook Time 90 mins Total Time 2 hrs

Servings: 6 Calories: 490

Dietary:

H Halal

Description

Tender eggplants and lamb stewed in a saffron-tomato sauce.

Main Ingredients

Servings

• 2 lbs lamb (cubed)
• 4 eggplants (peeled and sliced)
• 4 tomatoes (chopped)
• 2 onions (chopped)
• 1 tbsp tomato paste
• ¹⁄₄ tsp saffron (dissolved in water)
• 3 tbsp oil
• salt and pepper to taste

Instructions

1. Salt eggplant slices and let sit 20 minutes.
2. Fry eggplants until golden and set aside.
3. Sauté onions until golden, add lamb cubes and brown.
4. Stir in tomatoes and tomato paste.
5. Add saffron water and simmer until lamb is tender.
6. Gently add fried eggplants to stew and simmer 15 minutes.
7. Serve hot with rice.

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 490kcal

% Daily Value *

Total Fat 26g40%

Total Carbohydrate 32g11%

Protein 38g76%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Choose slender eggplants for fewer seeds and sweeter flavor.

Keywords: khoresht bademjan, Persian eggplant stew, lamb, tomato, saffron