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Khoresh Bademjan is more than just a meal; it's a celebration of Persian culture and its historical ties to agriculture and flavor. The term "Khoresh," which translates to "stew" in Persian, reflects the cooking method that allows flavors to meld and develop over time. This dish is often prepared for family gatherings, festive occasions, and even everyday meals, showcasing its versatility and universal appeal.

Khoresh Bademjan (Persian Eggplant Stew)

Discover the rich flavors of Khoresh Bademjan, a delicious Persian eggplant stew that combines tender eggplants, succulent meat (or chickpeas for a vegetarian option), and aromatic spices! This hearty dish is perfect for cozy dinners and is served over fragrant basmati rice. With simple ingredients and easy steps, you can create a comforting meal that delights the senses. Garnish with fresh herbs for a delightful finishing touch!
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Ingredients
  

2 medium eggplants, peeled and sliced into rounds

1 large onion, finely chopped

2 cloves garlic, minced

500g beef or lamb, cut into cubes (optional: substitute with chickpeas for a vegetarian version)

2 medium tomatoes, chopped

1/4 cup tomato paste

1/2 teaspoon turmeric powder

1 teaspoon cumin powder

1/2 teaspoon cinnamon powder

Salt and black pepper, to taste

3 cups vegetable or beef broth

1/4 cup olive oil

1 tablespoon lemon juice

Fresh herbs (parsley or cilantro) for garnish

Optional: 1 tablespoon dried Persian limes (limoo omani)

Instructions
 

Prepare the Eggplants:

    - Sprinkle the sliced eggplants with salt and let them sit for about 30 minutes to draw out bitter moisture. Rinse and pat dry.

      Sear the Eggplants:

        - In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the eggplant slices in batches, cooking until golden brown on both sides (about 3-4 minutes per side). Remove and set aside.

          Sauté the Onions:

            - In a large pot, add the remaining olive oil and sauté the chopped onions until golden brown (about 5-7 minutes). Add minced garlic and continue to sauté for another minute.

              Cook the Meat (Optional):

                - If using meat, add the cubed beef or lamb to the pot and brown on all sides. Add turmeric, cumin, cinnamon, salt, and pepper, stirring well.

                  Add Tomatoes and Broth:

                    - Stir in chopped tomatoes and tomato paste. Pour in the broth and bring the mixture to a boil. If using dried Persian limes, puncture them and add them to the stew for extra flavor.

                      Simmer:

                        - Reduce heat, cover, and let the stew simmer for about 1.5 hours, or until the meat is tender. If you’re making a vegetarian version with chickpeas, simmer for about 30-40 minutes until all flavors meld.

                          Finish with Eggplants:

                            - Gently add the fried eggplants into the stew for the last 15 minutes of cooking, allowing them to absorb some of the flavors. Stir in the lemon juice before serving.

                              Serve:

                                - Serve your Khoresh Bademjan over steamed basmati rice and garnish with fresh herbs. Enjoy this delicious Persian dish!

                                  Prep Time, Total Time, Servings: 20 mins | 2 hours | 4-6 servings