Persian Eggplant Stew - Khoresh Bademjan - Traditional and Vegan Recipes
Persian Eggplant Stew is definitely a family favorite in our home. This meal is slow-cooked allowing the meat to become tender and the eggplant to soften to perfection. This, combined with traditional Iranian spices and a touch of sourness, will make for a well-rounded dish for all to enjoy. Serve with Basmati rice. ***Vegan recipe directions are in the notes below.
Equipment
- Large Pot
- Strainer
- Sharp Knife
- Peeler
Ingredients
- 1 large onion
- 1 tbsp avocado or olive oil
- 3 lbs stew meat
- salt to taste
- pepper to taste
- 8-10 Japanese eggplant (depending on size) or 3-4 Italian eggplant
- 1 cup sour grapes or juice from 1 large lemon
- 1 tbsp tomato paste
- 1/8 tsp cinnamon
- 2 medium/large tomatoes
Instructions
- Saute the onion in 1 tbsp of oil.
- Add 1 tsp turmeric and sautee until onions begin to soften. About 5 minutes.
- Add stew meat and saute until all sides are brown.
- Add salt and pepper to taste.
- Add enough water to just cover the meat and simmer for 1 hour.
- After 1 hour, add sour grapes, tomato paste, and cinnamon.
- Simmer for 30 minutes.
- Prepare the eggplant. If using Japanese eggplant, keep the skin on and cut a few small slits in the eggplant and sprinkle with salt. If using Italian eggplant, peel the eggplant and cut into wedges. Add salt.
- Keep the salted eggplant in a strainer with a plate underneath and leave to sit out for 30 minutes.
- After 30 minutes, layer the eggplant on top of the stew.
- Turn on medium/high and boil for 5 minutes.
- Add 2 chopped tomatoes. Smaller whole cherry tomatoes may be used as well.
- Keep on medium/high for 5 more minutes to blend flavors together.
- Turn heat to low and simmer for 1 hour or until tender and all ingredients are cooked through.
- Serve with basmati rice.
- Enjoy!
Notes
***Vegan Persian Eggplant Stew:
- Follow the directions above. Add 2 cups of slow cook yellow split peas instead of stew meat in Step 3.
- Add the water in step 5, but do not simmer for 1 hour. Proceed to step 6.
- Continue following the recipe as is.
- Keep an eye on the liquid level. If needed, add more water.
- The end result should be a thick stew consistency.
- Total cooking time for Vegan Persian Eggplant Stew is 2 hours.
- Serve with basmati rice.
- Enjoy!