Khoresh-e Bademjan with Persian Flavors

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
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1 teaspoon saffron threads, soaked in 2 tablespoons hot water 1 teaspoon saffron threads, soaked in 2 tablespoons hot water
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 20g, 8g
• Protein: 35g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Slice the eggplants into 1-inch thick rounds and sprinkle them with salt. Let them sit for 30 minutes to remove any bitterness. 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 beef cubes and cook until browned on all sides. Stir in the minced garlic and cook for an additional minute.
4. 4.
   Add the diced tomatoes, tomato paste, turmeric, cumin, cinnamon, and cardamom to the pot. Stir well to combine.
5. 5.
   Gently place the eggplant slices on top of the beef mixture. Cover the pot and let it simmer on low heat for 1 hour, or until the beef is tender and the flavors have melded together.
6. 6.
   Pour the saffron water over the stew and season with salt and pepper to taste. Simmer for an additional 10 minutes.
7. 7.
   Serve the Khoresh-e Bademjan hot, garnished with fresh cilantro or parsley. It pairs perfectly with saffron rice or warm Iranian bread.

Treat your ingredients with care...

• Eggplants — Salting the eggplants before cooking helps remove any bitterness and excess moisture, resulting in a more flavorful and tender final dish.

Tips & Tricks

• For a vegetarian version, you can substitute the beef with chickpeas or tofu for added protein.
• To intensify the saffron flavor, crush the soaked saffron threads with a mortar and pestle before adding them to the stew.
• If you prefer a smoother texture, you can puree the stew partially or completely using an immersion blender.
• Leftovers taste even better the next day as the flavors continue to develop. Store them in an airtight container in the refrigerator for up to 3 days.
• Serve the Khoresh-e Bademjan with a dollop of creamy yogurt on top for a refreshing contrast to the rich flavors.

Serving advice

Khoresh-e Bademjan is traditionally served with fragrant saffron rice, which complements the flavors of the stew perfectly. You can also enjoy it with warm Iranian bread, such as lavash or taftoon, to soak up the delicious sauce.

Presentation advice

To elevate the presentation of Khoresh-e Bademjan, garnish the stew with a sprinkle of saffron threads and a few fresh cilantro or parsley leaves. Serve it in a beautiful ceramic bowl or on a decorative platter to showcase the vibrant colors of the dish.