KHORESH-E BADEMJOON (PERSIAN LAMB, EGGPLANT AND TOMATO STEW)
Bademjoon, sometimes spelled bademjan, is a quintessential summer dish in Iran, and it was a childhood favorite of mine. Fresh lemon juice and ghooreh, or unripe grapes, lighten the stew and lend a particularly tart punch. (Use fresh or frozen ghooreh if you can find either. You could also use pickled ghooreh, but be sure to rinse them well before using to rid them of excess salt.) Those sharp flavors contrast nicely with the soft, comforting texture of the eggplant and tomatoes, which grow silky as they cook down. This dish is particularly delicious with a piece of crunchy tahdig.
Provided by Samin Nosrat
Categories dinner, meat, soups and stews, main course
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- In a large bowl, season lamb with turmeric, 1 teaspoon salt and 1/2 teaspoon pepper. Set aside.
- Peel the eggplants but leave the green skin on the stem end intact. Trim the tips of the stems and make an incomplete lengthwise cut in each eggplant from the bottom, leaving both halves attached at the stem. Place eggplants in a colander set inside a large bowl. Sprinkle with salt and let sit for 30 minutes.
- In the meantime, set a large Dutch oven or similar pot over medium-high heat. When the pot is hot, add 3 tablespoons oil. When the oil shimmers, add onion and cook, stirring regularly, until softened and browned, 16 to 18 minutes.
- Add the meat and cook, turning regularly, until it browns evenly on all sides, 8 to 10 minutes. Add 4 cups water and increase heat to high. Bring to a boil, then reduce heat, cover, and simmer for 1 hour.
- In the meantime, rinse the eggplants, dry thoroughly and set aside. Remove stems and halve tomatoes through their cores and set aside. Line a baking sheet with two layers of paper towels and set aside.
- Set a large frying pan over high heat. When the pan is hot, add 1/4 cup oil and carefully lay eggplants in the pan in a single layer. It's crucial to leave space between each eggplant for steam to escape, so brown in batches if necessary. Reduce heat to medium-high and cook, turning regularly, until eggplants are browned on all sides, 10 to 12 minutes. Remove browned eggplants to lined baking sheet and allow to drain.
- Use the same pan to brown tomatoes, cut-side down, in remaining 2 tablespoons oil for about 5 minutes. Flip and cook tomatoes on skin side until lightly browned, 1 to 2 minutes, then remove to lined baking sheet.
- Once the meat has cooked for 1 hour, stir in the tomato paste, saffron and 1/4 cup lime juice. Taste and adjust seasoning with salt and pepper. Carefully arrange the browned eggplants and tomatoes atop the stew and then sprinkle on the young grapes. Allow the stew to come to a boil, then reduce heat to simmer, uncovered, until meat is falling apart and stew is thick and unctuous, about 1 hour. Without jostling the eggplants too much, taste a spoonful or two of the stew. It should be pleasantly tart, so adjust the seasoning with salt and lime juice as needed.
- Serve hot, with Persian rice and mast-o khiar, as well as pickles, fresh herbs, scallions and radishes, if desired.
KHORESHT-E BADEMJAN (EGGPLANT STEW)
This is a Persian dish made with eggplant and beef in a tomato based sauce. The stew is eaten poured over steamed basmati rice.It's very delicious and my favorite Persian dish to make! Check out my page for the recipe on how to make basmati rice.
Provided by Elicia
Categories Meat
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- First peel your eggplant and slice it into large but not to thick of pieces. Fill a large bowl with water and about 1/4 a cup of salt. Next add your eggplant in the bowl and place something heavy over the bowl to keep your eggplant submerged under. This will help take the bitter taste out of it before you fry it. Let sit for about 20 mins then rinse off your pieces.
- Chop onion into small pieces and fry your onion in olive oil on medium until it becomes soft and translucent. Add your meat with the onion and fry on medium, just browning it.
- Once you've browned your meat add your tumeric, garlic, cinnamon,lemon juice, tomato paste, salt, pepper, and yellow split peas. Add about 2 or 3 cups of water and stir well. Your water will evaporate some so just keep checking to see if its looking low.
- Bring your pot to a boil and once its boiling reduce heat to a medium low. I usually let it cook for a few hours on a low heat and I know when it's done because the meat is tender and just breaks apart with your fork. Ill say to let it cook for 2 1/2 to 3 hours on low. Just use your judgement.
- In a frying pan add a little olive oil, enough to coat the pan. Take out your eggplant and rinse the salt off, we will re-salt it while its frying.
- Over a medium- high heat fry your eggplant pieces and salt them and pepper them if you like. Once they're finished frying and are soft, place them on a paper towel so you drain some of that olive oil from them. Then place them in the pot with your khoresht.
- Slice your tomatoes in half and place them in your stew, let the tomatoes and eggplant cook an extra 20 mins once you put them in the stew so the flavors can soak inches.
- Once finished, pour your yummy khoresht e bademjan over some steamed basmati rice and serve!
Nutrition Facts : Calories 274.5, Fat 7.4, SaturatedFat 3.1, Cholesterol 96.8, Sodium 560.2, Carbohydrate 19.2, Fiber 8.2, Sugar 8.5, Protein 36.2
KHORESH BADEMJAN (PERSIAN EGGPLANT SAUCE)
Khoresh Bademjan is one of the more popular types or khoresh, which is a sauce including meats and vegetables that is served over fragrant rice. It is not really like a stew, since stews are served on their own, but the sauce resembles stew and those who enjoy stew will probably enjoy this as well. Recipe adapted from a recipe by Barb.
Provided by PalatablePastime
Categories Lamb/Sheep
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 15
Steps:
- Cut eggplant into quarters and then diagonally into 1/2-inch slices. Sprinkle liberally with salt, set in colander in sink.
- Set aside 1 tablespoon onion for garnish.
- In a large skillet, cook onion in olive oil until golden brown. Add meat and brown. Add diced tomatoes, tomato paste, turmeric, cinnamon, nutmeg and enough water to cover. Let simmer until meat is tender.
- Meanwhile, rinse eggplant and dry with paper towels. Brown slices on each side in a hot skillet sprayed with olive oil spray or a dab of oil. Lay over meat. and season with salt and pepper to taste. Cover and simmer until eggplant and tomato are tender, about 10 minutes.
- While meat is continuing to cook, place remaining onion in a small pan with a little olive oil and cook until soft. Add minced garlic and mint and cook 1 minute.
- Turn meat mixture into a serving dish and top with onion mixture.
- Serve with steamed rice.
Nutrition Facts : Calories 589.9, Fat 42.4, SaturatedFat 15.8, Cholesterol 108.9, Sodium 5137, Carbohydrate 25.2, Fiber 8.8, Sugar 11.8, Protein 29.3
More about "khoresht bademjoumn recipes"
KHORESHT BADEMJAN – PERSIAN ... - CULINARY BUTTERFLY
From culinarybutterfly.com
Cuisine Middle EasternCategory Dinner, EntreesServings 6-8Estimated Reading Time 5 mins
KHORESH BADEMJAN | PERSIAN EGGPLANT STEW RECIPE - PERSIANGOOD
From persiangood.com
Reviews 11Category Main Course
- Peel the eggplants and cut them into medium and normal pieces, then soak them in water and salt for 30minutes. It will sweeten the bitter taste of them, it also reduces the absorption of oil. Then wash them up and dry them by a napkin.
- Pour some oil in a frying pan and heat it up. Fry the eggplants in it and remove the extra oil from it.
KHORESHT GHEYMEH BADEMJAN RECIPE - EPERSIANFOOD
From epersianfood.com
KHORESH'E BADEMJAN • خورش بادمجان • EGGPLANT STEW - FAE'S ...
From fae-magazine.com
HOMEMADE - KHORESHTE BADEMJAN CALORIES, CARBS & NUTRITION ...
From myfitnesspal.com
KHORESHT E BADEMJAN BY SOBIA FOOD SECRETS ♤ PERSIAN ...
From youtube.com
VEGAN KHORESH BADEMJAN (PERSIAN EGGPLANT STEW) – PALATABLE ...
From palatablepastime.com
KHORESH - WIKIPEDIA
From en.wikipedia.org
KHORSHT BADEMJAN, THE EGGPLANT STEW| PERSIAN FOOD …
From blog.termehtravel.com
KHORESH BADEMJAN - PERSIAN EGGPLANT STEW, خورش بادمجان ...
From culinarybutterfly.com
BEST “CHELO KHORESH” DISHES YOU MUST TRY IN IRAN – SURFIRAN
From surfiran.com
KHORESHT BADEMJOUMN
From crecipe.com
KHORESH BADEMJAN PERSIAN RECIPE RECIPES ALL YOU NEED IS …
From stevehacks.com
PERSIAN EGGPLANT KHORESHT (STEW)
From foodmemory.net
KHORESHT BADEMJAN – PERSIAN EGGPLANT STEW
From theunmanlychef.com
EGGPLANT STEW, KHORESHT BADEMJAN, PERSIAN FOOD | PERSIAN ...
From pinterest.ca
KHORESH BADEMJAN - EGGPLANT STEW WITH CHICKEN - THE ...
From thecaspianchef.com
KHORESH BADEMJAN RECIPE - EGGPLANT STEW - EPERSIANFOOD
From epersianfood.com
KHORESHT BADEMJAN, THE EGGPLANT STEW | RECIPE | FOOD ...
From pinterest.com
KHORESHT BADEMJOUMN | RECIPES, SPICED BEEF, FOOD
From pinterest.com
KHORESHT BADEMJAN | APUGINTHEKITCHEN
From apuginthekitchen.com
KHORESH BADEMJAN RECIPE - BON APPéTIT
From bonappetit.com
KHORESH BADEMJAN - TRADITIONAL PERSIAN EGGPLANT STEW | 196 ...
From 196flavors.com
KHORESHT BADEMJAN (EGGPLANT STEW) | PERSIAN FOOD, FOOD ...
From pinterest.com.au
HOMEMADE - KHORESHTE BADEMJAN CALORIES, CARBS & NUTRITION ...
From frontend.myfitnesspal.com
THE BEST KHORESHT GHEYMEH RECIPE-PERSIAN FOODS AND …
From blog.termehtravel.com
RECIPE OF | FARZIFOOD.COM
From farzifood.com
VEGETARIAN KHORESH BADEMJAN - PERSIAN MAMA
From persianmama.com
PERSIAN VEGETARIAN EGGPLANT STEW – KHORESHTEH BADEMJAN ...
From beatseats.com
KHORESH GHEYMEH BADEMJAN - I GOT IT FROM MY MAMAN
From igotitfrommymaman.com
KHORESH BADEMJAN - PERSIAN EGGPLANT STEW - PROPORTIONAL PLATE
From proportionalplate.com
KHORESHT GHEYMEH OR GHEIMEH (SPLIT YELLOW PEAS) STEW ...
From youtube.com
KHORESHT BADEMJAN RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
TURMERIC & SAFFRON: KHORESH BADEMJAN - EGGPLANT STEW
From turmericsaffron.blogspot.com
KHORESHT BADEMJOUMN - COOKING YOUTUBE CHANNEL
From cookingutube.com
KHORESH BADEMJAN خورش بادمجان - PERSIANMAMA.COM
From persianmama.com
GHEIMEH RECIPE (KHORESHT GHEYMEH) WITH PERSIAN RICE
From yummynotes.net
KHORESH BADEMJAN (PERSIAN EGGPLANT STEW) - UNICORNS IN THE ...
From unicornsinthekitchen.com
KHORESHT-E BADEMJAN (EGGPLANT STEW) | PERSIAN RECIPES ...
From pinterest.ca
KHORESH GOJEH BADEMJAN - EGGPLANT AND TOMATO STEW - THE ...
From thecaspianchef.com
KHORESH BADEMJAN (PERSIAN EGGPLANT STEW, خورش بادمجان)
From linsfood.com
KHORESHT E BADEMJAN - APUGINTHEKITCHEN
From apuginthekitchen.com
KHORESHT BADEMJAN - RED PERSIAN STEW /W BEEF, EGGPLANT ...
From myfitnesspal.com
You'll also love