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To create a truly authentic Khoresh Bademjan, it is essential to understand the key ingredients that come together to form this delightful stew. Each component plays a vital role in developing the dish's complex flavors and textures.

Khoresh Bademjan (Persian Eggplant Stew)

Indulge in the rich flavors of Khoresh Bademjan, a traditional Persian eggplant stew that's perfect for a comforting meal. This recipe features tender lamb or a vegetarian option with chickpeas, simmered with aromatic spices, fresh tomatoes, and fried eggplants. Ready in just over two hours, serve it alongside fluffy basmati rice for a delicious experience. Get ready to impress your family and friends with this delightful dish!
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Ingredients
  

2 large eggplants, peeled and cut into 1-inch cubes

1 large onion, finely chopped

3 cloves garlic, minced

1 lb lamb or beef, cut into 1-inch pieces (or substitute with chickpeas for a vegetarian option)

2 medium tomatoes, chopped

1/4 cup tomato paste

1/2 tsp turmeric powder

1 tsp cinnamon

1 tsp ground cumin

1/2 tsp black pepper

1 tsp salt (adjust to taste)

2 cups water or broth

1/4 cup vegetable oil (for frying)

1-2 medium potatoes (optional), cut into wedges

Fresh parsley or cilantro, for garnish

Saffron strands, soaked in 2 tbsp warm water (optional)

Instructions
 

Prepare the Eggplant: Start by salting the cubed eggplants lightly and let them sit for about 30 minutes to draw out moisture and bitterness. Rinse and pat dry.

    Brown the Meat: In a large pot or Dutch oven, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped onions and sauté until translucent. Add the minced garlic and cook for another minute until fragrant.

      Cook the Meat: Increase the heat to medium-high, add the meat of your choice, and sear until browned on all sides. Sprinkle in the turmeric, cinnamon, cumin, black pepper, and salt. Stir to combine well with the meat.

        Add Tomatoes: Stir in the chopped tomatoes and tomato paste, cooking until the tomatoes soften and create a rich sauce.

          Simmer: Pour in the water or broth, bring to a boil, then reduce the heat to low. Cover and let the stew simmer for about 1.5 hours, stirring occasionally until the meat is tender.

            Fry the Eggplants: While the stew is simmering, in a separate skillet, heat the remaining vegetable oil. Fry the eggplant pieces until golden brown and tender, about 5-7 minutes. Remove and set aside on paper towels to drain excess oil.

              Optional Potatoes: If using potatoes, fry them in the same skillet until golden and crispy, then set aside.

                Combine Ingredients: Once the meat is cooked, gently fold in the fried eggplants and the potatoes into the stew. If using saffron, stir it in at this point for an aromatic flavor. Adjust seasoning if necessary.

                  Final Simmer: Cover the stew and let it simmer for another 15-20 minutes for the flavors to meld together.

                    Serve: Garnish with fresh parsley or cilantro, serve warm with steamed basmati rice, and enjoy!

                      Prep Time, Total Time, Servings: 30 min | 2 hr | 4-6 servings