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Khoresh Bademjan, a beloved staple of Persian cuisine, embodies the rich culinary heritage of Iran. This traditional stew, characterized by its luscious eggplant and tender meat, captures the essence of Persian flavors, offering a delightful combination of textures and tastes that make it a favorite among food lovers. Often served alongside steaming basmati rice, Khoresh Bademjan is not just a meal; it is an experience that connects people to the heart of Persian culture.

Khoresh Bademjan (Persian Eggplant Stew)

Discover the rich flavors of Khoresh Bademjan, a delicious Persian eggplant stew that combines tender lamb or beef with golden fried eggplants and aromatic spices. This dish is a true comfort food, perfect for any occasion. With a prep time of just 20 minutes and a total cooking time of 2 hours, you'll be able to serve a hearty meal that your family will love. Pair it with steamed basmati rice and lemon wedges for a delightful experience!
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Ingredients
  

2 large eggplants, sliced into 1/2-inch rounds

1 lb (450g) lamb or beef, cut into bite-sized pieces

1 large onion, finely chopped

3 cloves garlic, minced

2 medium tomatoes, chopped (or 1 can of diced tomatoes)

1/4 cup vegetable oil

1/4 teaspoon turmeric powder

1/4 teaspoon cinnamon powder

1/2 teaspoon ground cumin

Salt and pepper to taste

4 cups water or homemade broth

2 medium potatoes, sliced (optional, for garnish)

Fresh parsley or cilantro for garnish

Lemon wedges for serving (optional)

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 with paper towels to remove excess salt and bitterness.

    Fry the Eggplants: In a large skillet, heat 1/4 cup of vegetable oil over medium heat. Fry the eggplant slices in batches until golden brown and soft (about 3-4 minutes per side). Remove and set aside on paper towels to drain excess oil.

      Sauté the Onions: In the same skillet, add chopped onions and sauté for about 5-7 minutes until they turn translucent and slightly golden.

        Cook the Meat: Add the lamb or beef to the skillet with the onions. Brown the meat on all sides for about 7-10 minutes.

          Add Spices and Tomatoes: Stir in the minced garlic, turmeric, cinnamon, cumin, salt, and pepper. Cook for 1-2 minutes until fragrant. Add chopped tomatoes (or canned diced tomatoes) and stir to combine.

            Simmer the Stew: Pour in the water or broth, covering the meat mixture. Bring it to a boil, then reduce heat to low, cover, and simmer for about 1.5 hours until the meat is tender, stirring occasionally.

              Layer the Eggplants: After an hour, gently layer the fried eggplant slices on top of the stew. Be careful not to stir them in too much. Cover and continue to simmer for an additional 30 minutes.

                Cook the Potatoes (Optional): If using potatoes, you can fry them in a separate skillet until crispy and golden, then add them to the stew during the last 15 minutes of cooking.

                  Garnish and Serve: Once the stew is done, check the seasoning and adjust if necessary. Garnish with freshly chopped parsley or cilantro. Serve hot with steamed basmati rice and lemon wedges on the side.

                    Prep Time: 20 mins | Total Time: 2 hrs | Servings: 4-6