Khoresh-e Bademjan (Persian Eggplant Stew)

Ingredients

• 2 large eggplants 2 large eggplants
• 500g (1.1 lb) beef stew meat, cubed 500g (1.1 lb) beef stew meat, cubed
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 4 tomatoes, diced 4 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• A pinch of saffron threads, dissolved in 2 tablespoons of hot water A pinch of saffron threads, dissolved in 2 tablespoons of hot water
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley or cilantro, chopped (for garnish) Fresh parsley or cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 15g (Saturated Fat: 4g)
• Carbohydrates: 20g (Sugars: 8g)
• Protein: 30g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Slice the eggplants into 1-inch thick rounds. Sprinkle salt on both sides and let them sit for 30 minutes to remove excess moisture. Rinse and pat dry.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the onions and sauté until golden brown.
3. 3.
   Add the minced garlic and beef cubes to the pot. Cook until the meat is browned on all sides.
4. 4.
   Stir in the turmeric, cinnamon, and tomato paste. Cook for a minute to release the flavors.
5. 5.
   Add the diced tomatoes and saffron water to the pot. Season with salt and pepper. Cover and simmer for 1 hour, or until the meat is tender.
6. 6.
   Meanwhile, heat a separate pan with a little oil. Fry the eggplant slices until golden brown on both sides.
7. 7.
   Once the meat is tender, gently add the fried eggplant slices to the pot. Cover and simmer for an additional 30 minutes.
8. 8.
   Adjust the seasoning if needed. Garnish with fresh parsley or cilantro.
9. 9.
   Serve Khoresh-e Bademjan hot with saffron-infused rice or Persian bread.

Treat your ingredients with care...

• Eggplant — Salting the eggplant slices before frying helps remove excess moisture and improves their texture. Make sure to rinse and pat dry the eggplant slices after salting.
• Saffron — To extract the maximum flavor and color from saffron threads, dissolve them in hot water and let them steep for a few minutes before adding to the stew.

Tips & Tricks

• For a vegetarian version, you can substitute the beef with mushrooms or tofu for a delicious plant-based alternative.
• If you prefer a spicier stew, add a pinch of cayenne pepper or red chili flakes.
• To enhance the flavors, let the stew sit for a few hours or overnight before serving. The flavors will meld together beautifully.
• Serve Khoresh-e Bademjan with a dollop of creamy yogurt on top for a refreshing contrast.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and intensify.

Serving advice

Khoresh-e Bademjan is traditionally served with saffron-infused rice, known as "Chelo." The fragrant and fluffy rice perfectly complements the rich flavors of the stew. You can also serve it with warm Persian bread, such as Lavash or Barbari, for a delightful meal.

Presentation advice

To present Khoresh-e Bademjan beautifully, arrange the stew in a deep serving dish, allowing the vibrant colors of the eggplant and tomatoes to shine through. Garnish with a sprinkle of fresh parsley or cilantro for a pop of green. Serve alongside a mound of saffron-infused rice, creating an inviting and visually appealing plate.