Khoresh-e Bademjoon (Persian Lamb, Eggplant and Tomato Stew)
Updated Feb. 26, 2020
- Total Time
- 3 hours
- Rating
- Comments
- Read comments
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Ingredients
- 1pound boneless lamb shoulder, trimmed and cut into 2-inch cubes
- 1heaping teaspoon ground turmeric
- Fine sea salt and freshly ground black pepper
- 6 to 8Japanese eggplants (about 2 pounds)
- 5tablespoons plus ¼ cup olive oil
- 1large yellow onion, thinly sliced
- 4small or 2 medium tomatoes (about 2 pounds)
- 3tablespoons tomato paste
- ¼teaspoon crumbled saffron threads
- ¼ to ½cup freshly squeezed lime juice (from 2 to 4 limes)
- ⅓cup fresh or frozen unripe grapes (ghooreh)
- Polo Ba Tahdig (Persian Rice With Bread Crust), for serving (see recipe)
- Mast-o Khiar (see recipe) or plain yogurt, for serving
- Persian liteh or garlic pickles, for serving (optional)
- Assorted fresh herbs (such as mint, tarragon and basil), scallions and radishes, for serving (optional)
Nutritional analysis per serving (8 servings)
398 calories; 28 grams fat; 8 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 3 grams polyunsaturated fat; 26 grams carbohydrates; 5 grams dietary fiber; 9 grams sugars; 13 grams protein; 845 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, season lamb with turmeric, 1 teaspoon salt and ½ teaspoon pepper. Set aside.
- Step 2
Peel the eggplants but leave the green skin on the stem end intact. Trim the tips of the stems and make an incomplete lengthwise cut in each eggplant from the bottom, leaving both halves attached at the stem. Place eggplants in a colander set inside a large bowl. Sprinkle with salt and let sit for 30 minutes.
- Step 3
In the meantime, set a large Dutch oven or similar pot over medium-high heat. When the pot is hot, add 3 tablespoons oil. When the oil shimmers, add onion and cook, stirring regularly, until softened and browned, 16 to 18 minutes.
- Step 4
Add the meat and cook, turning regularly, until it browns evenly on all sides, 8 to 10 minutes. Add 4 cups water and increase heat to high. Bring to a boil, then reduce heat, cover, and simmer for 1 hour.
- Step 5
In the meantime, rinse the eggplants, dry thoroughly and set aside. Remove stems and halve tomatoes through their cores and set aside. Line a baking sheet with two layers of paper towels and set aside.
- Step 6
Set a large frying pan over high heat. When the pan is hot, add ¼ cup oil and carefully lay eggplants in the pan in a single layer. It’s crucial to leave space between each eggplant for steam to escape, so brown in batches if necessary. Reduce heat to medium-high and cook, turning regularly, until eggplants are browned on all sides, 10 to 12 minutes. Remove browned eggplants to lined baking sheet and allow to drain.
- Step 7
Use the same pan to brown tomatoes, cut-side down, in remaining 2 tablespoons oil for about 5 minutes. Flip and cook tomatoes on skin side until lightly browned, 1 to 2 minutes, then remove to lined baking sheet.
- Step 8
Once the meat has cooked for 1 hour, stir in the tomato paste, saffron and ¼ cup lime juice. Taste and adjust seasoning with salt and pepper. Carefully arrange the browned eggplants and tomatoes atop the stew and then sprinkle on the young grapes. Allow the stew to come to a boil, then reduce heat to simmer, uncovered, until meat is falling apart and stew is thick and unctuous, about 1 hour. Without jostling the eggplants too much, taste a spoonful or two of the stew. It should be pleasantly tart, so adjust the seasoning with salt and lime juice as needed.
- Step 9
Serve hot, with Persian rice and mast-o khiar, as well as pickles, fresh herbs, scallions and radishes, if desired.
Private Notes
Comments
The grapes are the "sour" grapes. If can't find it use lemon juice to taste.
I make this dish and use Persian all spice as well that is how my mother-in-law makes it. You can also get away with crushed tomatoes in place of tomatoes and tomato paste. I have found you don't need to salt the Japanese eggplant like you do the Italian ones they don't have that bitter taste and also the skin is really thin that if you like you can leave on if you like.
Writing here from the UK. Do you think you good use gooseberries instead of unripe grapes or would they be too sour? You say the unripe grapes add a "tartness" which made me think it could work. Gooseberries are plentiful here in summer
I made this for Christmas, using dried lime powder instead of ghooreh, and made Polo Bah Tadig. I used plain Sigi 4% fat yogurt instead of Mast-O-Khiar, and added Aleppo pepper because it's my favorite, although I also have Piment d'espelette. Other than that, I made the recipe as written. Next time I will use gooseberries instead of dried lime powder, as we can buy those where I live. The meal was fantastic, and I received rave compliments from my guests. I will definitely make again.
I loved this dish, but had to adjust it a bit and found the comments helpful. I added allspice, a bayleaf, and piment d'espelette. I used some fresh Campari tomatoes, a can of fire roasted tomatoes with jalepeños and added a can of cannellini beans. Since I am unable to buy ghoureh in my area, I made dried limes the day before and added to the stew as advised in a comment. The Mast-Khiar is a great addition particular since my version had some heat.
This is lovely. I've made many versions of Khoresh Bademjan over the years, and like this version the best, with 2 minor modifications. 1. I peel and halve japanese or chinese eggplants (pick fresh and firm ones). Toss them with approx 1/2 c olive oil, and cook till browned and cooked in a 450 F oven on a foil-lined sheet. Turn Take them off the foil before they cool, otherwise they'll stick. No salting needed. 2. Roast tomatoes cut-side-down.
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