{"id":60644,"date":"2023-10-18T08:21:06","date_gmt":"2023-10-18T08:21:06","guid":{"rendered":"https:\/\/surfiran.com\/mag\/?p=60644"},"modified":"2026-01-30T14:31:15","modified_gmt":"2026-01-30T14:31:15","slug":"khoresht-e-bademjan","status":"publish","type":"post","link":"https:\/\/surfiran.com\/mag\/khoresht-e-bademjan\/","title":{"rendered":"Khoresh-e Bademjan Recipe"},"content":{"rendered":"\n

Iran, with its millennia-old culinary traditions, offers an array of dishes that intricately weave together flavors, textures, and aromas. One such dish that embodies the soul of Persian cuisine<\/a> is Khoresht-e Bademjan, a luscious eggplant stew that’s both hearty and deeply aromatic.<\/p>\n\n\n\n

Aubergine\/eggplant (badenjan) is a very popular vegetable in Iran, and this khoresht<\/a> is one of the most traditional ways of using it. There are different varieties of aubergine and the thin, long variety is better for a khoresht (rather than the shorter, rounder type, which is preferable for stuffing).<\/p>\n\n\n\n

Some regional variations of this recipe include split peas, while others replace lamb with chicken. Sour grapes or verjuice (the juice of green, unripe grapes, which lend the khoresht a tart, delicate taste) are popular additions. Tomatoes and tomato pur\u00e9e\/tomato paste are not used in very traditional versions.<\/p>\n\n\n\n

Remember that aubergine absorbs a lot of oil while frying and can make the whole dish oily. Leave the fried aubergines on sheets of kitchen paper to absorb as much of the oil as possible. Older recipes suggest brushing the aubergine slices with beaten egg white, or brushing them lightly with yogurt, to prevent them from absorbing too much oil. Using a non-stick frying pan\/skillet means that you will need less oil. You could also deep-fry the aubergines and drain on plenty of kitchen paper.<\/p>\n\n\n\n

Serves 4\u20136
Preparation: 30 minutes
Cooking: approximately 2 hours,
plus standing time<\/strong><\/p>\n\n\n\n

Ingredients<\/h3>\n\n\n\n
    \n
  • 3 medium aubergines\/eggplants salt and black pepper<\/li>\n\n\n\n
  • 500 g\/1 lb 2 oz lean leg of lamb<\/li>\n\n\n\n
  • 1 medium onion<\/li>\n\n\n\n
  • 3 beef tomatoes<\/li>\n\n\n\n
  • 3 dried limes approximately 150 ml\/5 fl oz vegetable oil<\/li>\n\n\n\n
  • 2 teaspoons turmeric<\/li>\n\n\n\n
  • 400 g\/14 oz canned chopped tomatoes<\/li>\n\n\n\n
  • 1 heaped tablespoon tomato pur\u00e9e\/tomato paste<\/li>\n\n\n\n
  • 1 litre\/1\u00be pints boiling water<\/li>\n\n\n\n
  • 3 tablespoons lemon juice (or verjuice<\/li>\n\n\n\n
  • 2 tablespoons liquid saffron<\/li>\n<\/ul>\n\n\n\n

    Preparation<\/h2>\n\n\n\n

    Peel the aubergines\/eggplants and cut each one lengthwise into three slices. Spread them on a large plate, sprinkle with 1 teaspoon of salt and leave to stand for about 15 minutes. Pat dry on kitchen paper. Wash the lamb and dry on kitchen paper.<\/p>\n\n\n\n

    Trim off any skin and fat, and cut the meat into 3\u20134 cm\/1\u00bd inch cubes. Peel and finely chop the onion. Wash and dry the tomatoes and cut each into four slices. Wash and dry the dried limes and pierce them with a fork.<\/p>\n\n\n\n

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