Dish
Khoresh bādemjān
Eggplant Stew
Khoresh bādemjān is made by sautéing onions and garlic in oil, then adding beef or lamb and cooking until browned. Eggplant, tomatoes, and spices are then added and the stew is simmered until the meat is tender. The dish is typically served with rice and garnished with fresh herbs.
Origins and history
Khoresh bādemjān is a traditional Persian dish that has been enjoyed for centuries. It is believed to have originated in the northern region of Iran, where eggplant is commonly grown.
Dietary considerations
Gluten-free, dairy-free
Variations
There are many variations of khoresh bādemjān, some of which use different types of meat or vegetables. Some recipes also call for the addition of saffron or other spices.
Presentation and garnishing
Khoresh bādemjān is typically served in a large bowl with the rice and stew arranged in separate sections. The dish can be garnished with fresh herbs, such as parsley or cilantro.
Tips & Tricks
To ensure that the eggplant is tender and flavorful, it is important to salt it before cooking to remove any bitterness.
Side-dishes
Khoresh bādemjān is typically served with rice, but can also be enjoyed with bread or other grains.
Drink pairings
The rich flavors of khoresh bādemjān pair well with a full-bodied red wine, such as a Shiraz or Cabernet Sauvignon.
Delicious Khoresh bādemjān recipes
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