Serves 10
150 min
Khoresh-é-Bādemjan (Persian Meat and Eggplant Stew)
Recipe GLPR546105187d3bc0
A savory Persian stew featuring tender chunks of lamb or beef braised with caramelized eggplant, aromatic turmeric, and tangy tomato paste. This aromatic dish balances rich meat with the subtle sweetness of fried eggplant and bright lemon juice, creating a deeply flavored braise that is gluten-free and naturally dairy-free.
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Ingredients
2 pounds long, slender eggplant, trimmed, peeled, and halved lengthwise
Olive oil or vegetable oil for frying the eggplant
1 pound boneless leg of lamb, shoulder, neck, or shank, or stewing beef, cut into 1- to 1½-inch chunks
2 tablespoons olive or vegetable oil
1 small yellow onion, cut into ¼-inch dice
1 teaspoon kosher salt, or ½ teaspoon table salt
½ teaspoon freshly ground black pepper
1 teaspoon ground turmeric
3 tablespoons tomato paste
1 tablespoon fresh lemon juice, plus extra to taste
1 medium tomato, cored and sliced into 3 rounds (optional)
Directions
Prepare the eggplant: Cut each eggplant half into 2-inch pieces. Heat oil for frying in a large skillet over medium-high heat. Working in batches to avoid crowding, fry the eggplant pieces until golden brown on all sides, about 8-10 minutes total per batch. Transfer to a paper towel-lined plate to drain. Set aside.
Brown the meat: In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Season the lamb or beef chunks with salt and black pepper. Working in batches, brown the meat on all sides until a deep golden crust forms, about 10-12 minutes total. Remove and set aside.
Build the base: Add the diced onion to the same pot and sauté over medium heat, stirring occasionally, until softened and lightly browned, about 5-7 minutes.
Add aromatics: Stir in the ground turmeric and cook for about 30 seconds until fragrant, stirring constantly to prevent burning.
Add tomato paste: Add the tomato paste to the pot and stir well to coat the onion and spices. Cook for 1-2 minutes, stirring occasionally, to caramelize slightly.
Deglaze and simmer: Pour in enough water to just cover the meat (approximately 2-3 cups). Bring to a gentle boil, then reduce heat to low. Return the browned meat to the pot and stir gently. Cover and simmer for about 45 minutes, until the meat is beginning to become tender.
Add eggplant: Gently stir the fried eggplant pieces into the stew. If using tomato slices, place them on top. Cover and continue simmering for another 45 minutes to 1 hour, until the meat is very tender and the stew has thickened slightly. Stir occasionally to ensure even cooking.
Finish the stew: Remove from heat and stir in the fresh lemon juice. Taste and adjust seasoning with additional salt, pepper, and lemon juice as desired. The stew should be rich, aromatic, and well-balanced between savory, tangy, and slightly sweet notes.
Serve: Ladle the stew into bowls and serve hot, optionally accompanied by steamed rice or fresh flatbread.
