Khoresh Bademjan (Persian Eggplant Stew)

8 de August de 2023

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Khoresh Bademjan (Khoresht e Bademjoon) is a scrumptious Persian eggplant stew. The eggplants are cooked to butter-soft tenderness in a tangy tomato sauce that is delicately spiced with saffron and allspice. Chickpeas stand in for meat whereas including wholesome protein and deliciousness to this vegan recipe.

Khoresh bademjan in a copper pot with eggplant slices, tomatoes and basil garnish.

Considered one of my favourite summer time greens, eggplants, play a starring position on this scrumptious Persian eggplant stew, Khoresh Bademjan.

That is an incredible dish for an eggplant/brinjal/aubergine lover to attempt, but it surely additionally has the mojo to transform those that are both on the fence about this scrumptious veggies, or downright hate it.

Eggplants pair deliciously with tomatoes in Indian recipes like Baingan Bharta and Baingan Masala and on this African Peanut Stew. The mixture is simply as alluring, however otherwise so, on this Persian recipe. The eggplants are pan-fried earlier than they’re simmered within the stew and double-cooking them this manner makes them meltingly comfortable and voluptuous and completely irresistible.

Sometimes meats resembling lamb, hen or beef are added to this eggplant stew, however for this vegan recipe we are going to use chickpeas so as to add protein, texture and tons of deliciousness. Use a mushroom inventory if potential so as to add wonderful umami, or make an immediate inventory with mushrooms (directions within the notes part of the recipe card beneath).

Desk of Contents

Why you’ll love this recipe

Totally flavorful. There are simply three spices on this recipe, cumin, allspice and saffron, however they do not make the stew spicy. As a substitute, they taste it delicately, including oomph with out screaming out their presence. The tangy tomatoes, nutty chickpeas and creamy eggplants make the dish much more irresistible.
Easy and straightforward recipe. It is a one-pot recipe and it does not require any mixing. I used canned chickpeas (homecooked chickpeas can be nice too), making this Persian khoresh bademjan recipe even simpler to place collectively.
Wholesome recipe. All the things on this dish is nice on your well being, from the eggplants to the tomatoes and the chickpeas.

Elements

Further virgin olive oil. That is the most effective oil for this recipe. If you do not have it or do not wish to use it, use any impartial vegetable oil.
Eggplants. I used black-beauty eggplants, that are an Italian selection, that had been about 5 inches lengthy. You may also use Japanese eggplants for this recipe.
Tomatoes
Onions. Pink or yellow onions will work right here.
Garlic
Spices: floor allspice, floor cumin, turmeric and saffron threads
Tomato paste
Canned or cooked chickpeas
3 cups water or vegetable inventory or mushroom inventory.
Lemon or lime. Genuine recipes use Persian dried limes and ghooreh (pickled bitter grapes) on this stew, however these aren’t simply sourced and recent lime juice or recent lemon juice does the job of including a pleasant tang to the recipe.
Basil or parsley for garnish.

Non-obligatory ingredient

Dried mushrooms, for an immediate inventory. The mushrooms add wonderful umami and texture, however you’ll be able to go away them out. You may also use vegetable inventory or water as a substitute. See notes in recipe card for how you can make the inventory.

How one can cook dinner khoresh bademjan

Saffron soaking in water for khoresh bademjan.

Soak saffron strands in ¼ cup heat water. Put aside.

Slices eggplants soaking in water for khoresh bademjan.

Soak eggplant slices in a big bowl full of salted water. Put aside for quarter-hour, then pat every slice dry with paper towels.

Eggplant slices in saucepan for khoresh bademjan.

Coat the underside of a non-stick saute pan or saucepan with two tablespoons of olive oil. Fry the eggplant slices over medium-high warmth till the underside is golden-brown.

Eggplant slices frying in saute pan for khoresh bademjan.

Flip the eggplant slices and proceed cooking them till golden-brown on either side. The eggplant needs to be very tender and a fork pierced by the middle ought to go cleanly by.

Tomatoes in saucepan for khoresh bademjan.

In the identical pan, place the sliced tomatoes in a single layer.

Tomatoes frying in saucepan for khoresht bademjan.

Roast a minute on either side. Put aside.

Add one other tablespoon of olive oil to the pan. Add onions with a beneficiant pinch of salt and saute over medium warmth till the onions start to brown.

Spices and garlic added to onions for khoresh bademjoon.

Add the bottom allspice, floor cumin, turmeric and garlic. Add floor black pepper to style. Stir and saute for a minute.

Tomato paste with onions in saucepan for khoresh bademjan.

Add the tomato paste to the pan and blend it in.

Chickpeas added to onions and tomato paste in saucepan for khoresh bademjan.

Stir within the chickpeas.

Mushroom stock and dried mushrooms added to pot.

Add 3 cups water or vegetable inventory/mushroom inventory (see notes in recipe card for how you can make a mushroom inventory with dried mushrooms). Carry to a boil, cowl and let simmer for 10 minutes.

Khoresh bademjan cooking in saucepan with eggplant slices and tomato slices.

Place the cooked, sliced eggplants and tomatoes within the pan and press them in a bit. Pour the soaked saffron with the soaking water and lemon juice over the eggplants. Verify salt. Cowl and cook dinner one other 10 minutes. Garnish, if desired, with torn basil leaves. Serve sizzling or at room temperature.

Khoresh bademjan in copper serving pan with spoon and basil.

Recipe FAQs

Ought to I peel the eggplant?

Recipes for khoresh bademjan usually ask you to peel the eggplant, however you needn’t peel it for this recipe, except the eggplant is actually massive and the pores and skin could be very powerful. The deep purple pores and skin of eggplant has precious anthocyanins, and once you peel it, you just about throw a big portion of the eggplant’s nutritive worth into the trash.

Can I exploit one other sort of bean on this recipe?

White beans can be nice right here. Some Persian recipes additionally use yellow break up peas.

Can I exploit extra chickpeas or beans?

You definitely can. I used only one 14 oz can of chickpeas as a result of I wished to maintain the deal with the eggplants, however you’ll be able to positively add extra chickpeas or white beans to bump up the protein and fiber.

Serving strategies

Khoresh bademjan is often served with Persian rice cooked till it has developed a beautiful crust (tahdig) on the backside. Do that Persian rice with Saffron with the khoresh bademjan for a scrumptious meals expertise.

Storage directions

Refrigerate: Retailer the khoresh bademjan in an hermetic container within the fridge for as much as 4 days. Like most stews, this one tastes even higher the day after it’s cooked.
Freeze: Freeze in a freezer-safe container for as much as three months.
Reheat: Thaw and reheat in a saucepan, microwave or oven earlier than serving.

Extra yummy eggplant recipes