Persian Eggplant Stew (Khoresh Bademjan)
This eggplant stew, or khoresh bademjan, is a traditional Persian dish made with tender eggplant in a robust, spiced tomato-based sauce.
- Prep time
- 15 min
- Cook time
- 42 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 tbsp olive oil (divided)
- 2 lbs eggplant (peeled and cubed (See Note 1))
- 1 tbsp kosher salt
- 1 large white onion (finely chopped)
- 3 cloves garlic (minced)
- 1/4 cup tomato paste
- 1 tsp turmeric
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 1/4 tsp ground cinnamon
- 28 oz tomatoes (whole and peeled tomatoes, drained)
- 1/4 cup pomegranate molasses ((See Note 1))
- 1/4 tsp saffron
- 3 dried limes ( or 2 tbsp fresh lime juice)
Instructions
- 1
Place eggplant in a large colander set over a bowl. Sprinkle with a tablespoon of kosher salt and set aside to drain.
- 2
Meanwhile, heat 2 tablespoons of olive oil in a Dutch oven over medium heat. Add onion and sauté until golden and translucent, about 7 minutes. Next, add tomato paste, garlic, turmeric, salt, pepper, and cinnamon; continue cooking for another 2 minutes.
- 3
Gently squeeze water from eggplant and pat it dry with paper towel. Add eggplant to pan with remaining 2 tablespoons of olive oil. Cook, stirring often, until eggplant is tender and starts to brown at the edges, about 15 minutes.
- 4
Add tomatoes and pomegranate molasses, then use your fingers to crush saffron into the pan. Pierce the Persian limes with a fork and stir them into the stew.
- 5
Bring stew to a simmer, then reduce heat to low, cover pot with lid and cook for 15 minutes, stirring occasionally. Serve with cooked rice.