Persian Eggplant Stew (khoresh bademjan)
Persian Eggplant Stew (khoresh bademjan) is a classic Persian stew made with fresh eggplant, tomatoes and yellow split peas. This version also uses ghooreh, sour grapes, for additional flavor. It's a traditional Persian recipe that is served over basmati rice.
Servings 10
Calories 441kcal
Ingredients
- 9 baby eggplant
- 1 tablespoon salt
- 2 lb beef stew meat
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon turmeric
- 2 teaspoon all purpose flour omit for gluten-free option
- 4 tablespoon extra virgin olive oil divided
- 1 onion chopped
- 14 oz beef broth
- 2 tablespoon tomato paste
- ¼ cup yellow split peas rinsed in water and drained
- 3 dried limes cut in half
- 14 oz canned diced tomatoes
- ½ teaspoon ground cinnamon
- ¾ cup sour grapes ghooreh
- 3 Roma tomatoes cut into ¼-inch slices (optional)
Instructions
- Peel eggplant, but keep stem intact, and cut in half lengthwise. If using larger eggplant, read post on cutting instructions. Sprinkle both sides with 1 tablespoon salt.
- Place eggplants over paper towels on a cooling rack and cover with more paper towels. Place a baking sheet on top along with heavy objects and let it sit like this for 1 hour. This will remove the bitter water from the eggplant.
- In a large bowl mix together stew meat, ½ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon turmeric and flour.
- Heat a large dutch oven over medium-high heat and add 1 tablespoon oil. When oil is hot add chopped onions.
- Cook until onions start to soften, approximately 5-7 minutes then add ½ teaspoon salt, ¼ teaspoon black pepper and ¼ teaspoon turmeric.
- Cook for a 2 minutes, then add stew meat and brown all sides, approximately 7 minutes.
- Stir in beef broth and using a wooden spoon, scrape up browned bits of meat from the bottom of the pot.
- Stir in tomato paste, rinsed yellow split peas and dried limes.
- Stir in diced tomatoes, then reduce heat to low and simmer for 2 hours.
- Add cinnamon and gooreh into the stew and cook for 10-15 more minutes. Stew can be refrigerated 3-4 days before serving after this point. Flavor is enhanced the longer it sits.
- When paper towels are wet after 1 hour, squeeze eggplant dry with paper towels and remove excess salt.
- Heat large non-stick skillet over medium-high heat and add 2 TBS olive oil. Fry eggplants in batches until both sides are browned. Add more olive oil as needed.
- Drain fried eggplants on paper towels to remove excess oil and reserve.
- Preheat oven to 350ºF.
- In a 13x9-inch pyrex dish, pour stew in. Layer fried eggplant over it. Layer sliced tomatoes over eggplant (optional).
- Cover with foil and bake in the oven for 30 minutes.
Notes
Serving Suggestions: Serve over Persian rice.
Cooking Tips: You can also substitute the beef stew meat (feature picture) with 3lbs of lamb shanks (with bone) or with 4 lb fryer chicken (cut up). Increase baking time in the oven to 45-60 mins. For vegetarian stew, substitute beef broth with any vegetable broth and increase yellow split peas to ½ cup.
You can substitute dried limes or sour grapes for 2-4 tablespoon fresh lemon juice, depending on how sour you like it.
TO STORE: Store any leftover stew in an airtight container and refrigerate for up to 4 days.
TO FREEZE: You can also freeze leftovers. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.
Nutrition
Serving: 1g | Calories: 441kcal | Carbohydrates: 54g | Protein: 36g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Cholesterol: 90mg | Sodium: 1131mg | Fiber: 15g | Sugar: 21g
