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At the heart of Khoresh Bademjan lies the humble eggplant, a vegetable that holds a special place in Persian cooking. Eggplants are not only prized for their unique texture but also for their ability to absorb flavors beautifully. In Khoresh Bademjan, they take on the essence of the aromatic spices and the rich sauce, providing a luscious mouthfeel that is hard to resist.

Khoresh Bademjan (Persian Eggplant Stew)

Indulge in the rich flavors of Khoresh Bademjan, a delightful Persian eggplant stew! This savory dish combines tender stewing lamb or beef with golden-browned eggplants, aromatic spices, and fresh tomatoes for a comforting meal. Perfect for cozy evenings, serve it with fragrant basmati rice and a sprinkle of parsley. Garnish with lemon slices for an extra zing! Easy to prepare and deeply flavorful, this recipe will impress your family and friends. Enjoy!
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Ingredients
  

2 large eggplants, sliced into ½ inch rounds

1 lb stewing lamb or beef, cut into 1-inch cubes

2 large onions, finely chopped

3 garlic cloves, minced

2 large tomatoes, diced (or 1 can diced tomatoes)

1 teaspoon turmeric powder

1 teaspoon ground cinnamon

1 teaspoon saffron strands, steeped in 2 tablespoons hot water

2 cups vegetable or chicken broth

Salt and pepper to taste

5 tablespoons vegetable oil

Fresh parsley, for garnish

Lemon slices, for serving

Optional: 1 tablespoon tomato paste for richer flavor

Instructions
 

Prepare the Eggplant: Sprinkle salt on both sides of the eggplant slices and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry with a paper towel. This helps reduce bitterness and makes them tender.

    Fry the Eggplant: In a large skillet, heat 3 tablespoons of vegetable oil over medium heat. Fry the eggplant slices in batches until golden brown on both sides, about 3-4 minutes each side. Remove and set aside on a paper towel-lined plate to drain excess oil.

      Sauté the Onions: In a large pot, heat the remaining 2 tablespoons of oil over medium heat. Add the chopped onions and sauté until golden brown, about 8-10 minutes.

        Add Meat: Stir in the diced lamb or beef, and cook until browned on all sides, about 5-7 minutes.

          Spice It Up: Add the minced garlic, turmeric, and cinnamon to the pot. Stir well to coat the meat with the spices.

            Incorporate Tomatoes: If using tomato paste, add it now and mix well. Follow with diced tomatoes (fresh or canned) and cook for about 5 minutes until they soften.

              Simmer the Stew: Pour in the broth and add the saffron water, salt, and pepper to taste. Bring to a gentle boil, then reduce to low heat, covering the pot and allowing it to simmer for 1.5 to 2 hours, or until the meat is tender.

                Add the Eggplants: Once the meat is cooked, gently place the fried eggplant slices on top of the stew. Cover and simmer for an additional 20-25 minutes, allowing the flavors to meld.

                  Serve: Taste and adjust seasoning if necessary. Garnish with chopped fresh parsley and serve with lemon slices on the side. Accompany it with basmati rice for a complete meal.

                    Prep Time: 30 minutes | Total Time: 2 hours 30 minutes | Servings: 4-6