The name derives from the words "Khoresh" which means stew and "Bademjan" which means Eggplant. It can also be called "Bademjoon" as another way to say eggplant. This Persian stew of tomatoes and spiced eggplant is typically made with lamb or beef, but it’s faster and just as savory without meat. If you’re using dried limes, puncture them with a knife to further release their unique tangy and musky flavor into the stew. Lime juice isn’t a perfect substitute, but it adds a hit of much-needed, brightening acidity.
INGREDIENTS TO MAKE KHORESH BADEMJAN (PERSIAN EGGPLANT STEW)
- Eggplants are of course the star of the dish! It's best to use Italian eggplants. The eggplants are commonly fried in this dish, however I've chosen to roast them for a healthier and lighter option
- Chickpeas, khoresh bademjan traditionally includes meat such as lamb, beef or chicken. I've however made a completely vegan version by using chickpeas instead. You can also use other legumes. There is a similar dish called gheymeh bademjan which consists of split peas and eggplants in a similar sauce with the addition of Persian limes we call limoo amani
- Onion and Garlic are sauteed together for the stew
- Concentrated tomato paste is also then sauteed as the base of the stew. Ensure to fry this down for at least 5 minutes for the best flavor
- Bottled tomato passata is also then added. I prefer to use pure tomato passata which consists of only pureed tomatoes
- Saffron is used in most Persian cuisines, I always refer to it as liquid gold. It is quite expensive so ensure to grind the saffron into powder and infuse it in boiling water to maximise the flavour and color. I have noted how to do it in the recipe below too
- Fresh tomatoes are also added to the stew as a yummy addition
- Extra virgin olive oil is used for sauteing the onion and garlic along with roasting the eggplants. If you are choosing to fry the eggplants instead, I would suggest using another oil such as avocado oil, canola or sunflower oil as the eggplants do soak up a lot of oil
- You can add additional spices such as turmeric, cumin or a Persian spice mix we call advieh that you can purchase from middle eastern and Persian grocers. I have however left them out for a simple stew
How to Cook It
- Slice the eggplants into quarters lengthwise and salt the insides
- After 20 minutes pat dry the eggplants with paper towels, removing the excess salt and moisture
- Cook the eggplants in the oven or air fryer at 180°C/350°F for 15 - 20 minutes until golden brown (as per the picture). If you prefer, you can also pan fry them too with oil, however it will need additional oil
- Prepare the saffron by putting a pinch of ground saffron in a small glass with 2 tablespoons of boiling water. Allow to infuse
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