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Khoresh is a term that holds a significant place in Persian culinary traditions, referring to stews that are often served with rice. These stews are more than just a staple; they are a symbol of Persian hospitality and family gatherings. Khoresh dishes are characterized by their rich flavors and the careful layering of spices, often simmered for hours to develop depth and complexity. In Iranian culture, meals are often a communal affair, and Khoresh is at the heart of these gatherings, making it not only a dish but a tradition that fosters connection and warmth.

Khoresh Bademjan (Persian Eggplant Stew)

Discover the delightful flavors of Khoresh Bademjan, a traditional Persian eggplant stew that’s perfect for any occasion. This savory dish features tender beef or lamb, golden fried eggplants, and a blend of warm spices like cinnamon and turmeric. Simmered to perfection, it’s a hearty meal served over fluffy basmati rice. Garnish with fresh herbs for an extra touch. Try this comforting recipe that will transport your taste buds to the heart of Persia!
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Ingredients
  

2 large eggplants, sliced into 1/2 inch rounds

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

2 large onions, finely chopped

2 cloves garlic, minced

3 cups water or beef broth

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

2 tablespoons tomato paste

1 teaspoon turmeric

1 teaspoon cinnamon

1/2 teaspoon cayenne pepper (optional, for heat)

Salt and black pepper to taste

1/4 cup vegetable oil (for frying)

1 tablespoon dried lime powder or 2 dried limes, pierced (optional)

Fresh parsley or cilantro, for garnish

Steamed basmati rice, for serving

Instructions
 

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

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

      Cook the Meat: In a large pot, heat 2 tablespoons of oil over medium heat. Add the chopped onions and sauté until translucent. Stir in the minced garlic, turmeric, cinnamon, and cayenne pepper, cooking for another minute until fragrant.

        Brown the Meat: Increase the heat to medium-high and add the beef or lamb to the pot. Cook until browned on all sides.

          Combine Ingredients: Stir in the diced tomatoes and tomato paste, along with 3 cups of water or beef broth. Add salt, black pepper, and the dried lime or lime powder. Bring it to a boil.

            Simmer the Stew: Reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours, or until the meat is tender. Stir occasionally and add more water if necessary to keep it from drying out.

              Add the Eggplants: Once the meat is tender, gently fold in the fried eggplants, folding them into the stew to let them absorb the flavors. Let it simmer for an additional 20-30 minutes with the lid slightly ajar.

                Serve: Once ready, adjust seasoning if needed. Serve the Khoresh Bademjan hot over steamed basmati rice, garnished with fresh parsley or cilantro.

                  Prep Time: 30 minutes | Total Time: 2.5 hours | Servings: 4-6