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Iranian Eggplant and Lamb Stew (Khoresh Bademjoon)

by
Anna Rahmanan
April 01, 2021
Su-Lin/FlickrKhoresh BademjoonSu-Lin/Flickr

For more than 30 years—from my childhood in Milan, through my family’s eventual move to New York, my marriage to a fellow Persian Jew, and the birth of my first child—one thing has remained unchanged: khoresh. This stew has reigned supreme across Friday night menus spanning decades and countries.

Featured in: The Dish That Unites Iranian Jewish Expatriates

Ingredients

  • 1lb boneless lamb shoulder, trimmed and cut into 2-inch cubes OR 1 lb. of chicken breast, cut into 2-inch cubes
  • 1heaping teaspoon ground turmeric
  • 6-8eggplants (about 2 pounds)
  • ½cup olive oil
  • 1large yellow onion, thinly sliced
  • 2lbs tomatoes
  • 3tablespoons tomato paste
  • ½teaspoon saffron
  • Juice from 2 to 4 limes
  • Fine sea salt and freshly ground black pepper

Preparation

  • Step 1

    In a bowl, season the lamb or chicken with turmeric, salt, and pepper, and set aside.

  • Step 2

    Trim the tips of the eggplant and cut them lengthwise. Place them in a large bowl and sprinkle salt on them. Set aside.

  • Step 3

    Dice the onions and fry them with olive oil in a large pot until browned (about 15 minutes). Stir regularly.

  • Step 4

    Add the meat to the pot with onions and turn regularly until browned, about 10 minutes.

  • Step 5

    Add four cups of water, increase heat to high and, once boiling, reduce the heat, cover the pot and let it all simmer for one hour.

  • Step 6

    Rinse the eggplants and thoroughly dry them. Cut the tomatoes in half.

  • Step 7

    Set up a large frying pan over high heat. Once hot, add a quarter cup of oil and lay the eggplants on the pan. Reduce the heat, turn the eggplants regularly until browned—about 12 minutes. Remove the cooked eggplants and place on a baking sheet to drain.

  • Step 8

    Brown the tomatoes in the now empty pan for about three minutes. Remove them and place on the same baking sheet as the eggplants.

  • Step 9

    Add the tomato paste, saffron, lime juice, salt, and pepper to the pot with meat. Place the cooked eggplants and tomatoes on top of the stew. Once boiling, reduce the heat to simmer, leave uncovered and let cook for about an hour.

  • Step 10

    Serve alongside white rice.