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Persian eggplant stew in a pot with basmati rice on the side

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.
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Cook Time 3 hours
Servings: 8
Course: Main Course
Cuisine: Persian
Ingredients Equipment Method Notes

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

Equipment

  • Large Pot
  • Strainer
  • Sharp Knife
  • Peeler

Method
 

  1. Saute the onion in 1 tbsp of oil.
  2. Add 1 tsp turmeric and sautee until onions begin to soften. About 5 minutes.
  3. Add stew meat and saute until all sides are brown.
  4. Add salt and pepper to taste.
  5. Add enough water to just cover the meat and simmer for 1 hour.
  6. After 1 hour, add sour grapes, tomato paste, and cinnamon.
  7. Simmer for 30 minutes.
  8. 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.
  9. Keep the salted eggplant in a strainer with a plate underneath and leave to sit out for 30 minutes.
  10. After 30 minutes, layer the eggplant on top of the stew.
  11. Turn on medium/high and boil for 5 minutes.
  12. Add 2 chopped tomatoes. Smaller whole cherry tomatoes may be used as well.
  13. Keep on medium/high for 5 more minutes to blend flavors together.
  14. Turn heat to low and simmer for 1 hour or until tender and all ingredients are cooked through.
  15. Serve with basmati rice.
  16. Enjoy!

Notes

***Vegan Persian Eggplant Stew:
  1. Follow the directions above. Add 2 cups of slow cook yellow split peas instead of stew meat in Step 3. 
  2. Add the water in step 5, but do not simmer for 1 hour. Proceed to step 6.
  3. Continue following the recipe as is.
  4. Keep an eye on the liquid level. If needed, add more water. 
  5. The end result should be a thick stew consistency.
  6. Total cooking time for Vegan Persian Eggplant Stew is 2 hours.
  7. Serve with basmati rice.
  8. Enjoy!