khoresh Bademjan

Khoresh Bademjan is a traditional Persian stew made with tender chunks of beef or lamb, and fried eggplants, all simmered in a rich tomato and saffron sauce. It’s a comforting dish that beautifully balances savory and slightly tangy flavors, and it’s usually served with steamed basmati rice and tahdig—the crispy golden crust that everyone fights over! Whether you’re cooking for a cozy dinner or exploring new flavors, this stew brings a taste of Iranian home cooking to your table.

As one of the highlights of persian food with eggplant, Khoresht Bademjan showcases just how delicious eggplants can be when paired with warm spices and slow-cooked meats. If you’re looking to discover more comforting Iranian meals, don’t miss our guide to the best Persian stews—from herb-packed Ghormeh Sabzi to tangy Fesenjan, there’s something delicious for everyone.

How To Make Khoresh Bademjan?

To prepare Khoresht Bademjan, the first step is soaking the yellow split peas—this helps them cook evenly and become tender. Then, diced onions are sautéed with chunks of beef or lamb until nicely browned. A blend of traditional Persian spices is added for depth of flavor, followed by tomato paste and the drained split peas. Everything is left to simmer gently, allowing the flavors to meld together.

While the stew is bubbling away, eggplants are peeled, lightly salted, and fried until golden and soft. Once ready, they’re added to the pot along with a few dried limes (limoo amani) and a generous splash of brewed saffron. The stew continues to cook until it reaches a rich, thick consistency. Serve it over fluffy saffron rice for a delicious, comforting Persian meal.

Step 1: Sauté the Onions

To start making Khoresht Bademjan (Persian Eggplant Stew), peel and finely chop the onions. Heat a bit of oil in a pot and add the onions, sautéing them until they become soft and slightly golden. This is the flavorful base that gives your stew its rich taste.

Step 2: Add Turmeric and Meat

Next, sprinkle in some curry powder and turmeric, giving the onions a quick stir so the spices release their aroma. Wash and drain your stew meat, cut it into small bite-sized cubes (similar to the size used for Khoresht Gheymeh), and add it to the pot.

Step 3: Lightly Brown the Meat and Tomato Paste

Sauté the meat just until it changes color — avoid over-browning, as this can make the meat tough and slow to cook. Stir in the tomato paste and mix well so it blends evenly with the meat and onions, creating a rich, savory base for your stew.

Step 4: Add Water

Pour about three cups of water into the pot, then increase the heat so it comes to a quick boil.

Step 5: Simmer the Meat & Prepare the Eggplants

Once the water boils, reduce the heat to low and let the meat simmer gently for about 1.5 to 2 hours until tender. While the meat is cooking, prepare the eggplants: peel them and slice each one lengthwise into two halves.

Step 6: Remove Eggplant Bitterness

Arrange the eggplants on a tray and sprinkle them generously with salt. This not only removes any bitterness but also helps them absorb less oil during frying. After 30 minutes, rinse the eggplants well and pat them dry.

Step 7: Fry the Eggplants and Tomatoes

Once dry, fry the eggplants in oil until golden and tender. Place them on a paper towel to drain any excess oil. At the same time, cut the tomatoes in half and lightly sauté them until they start to soften and release their aroma.

Step 8: Add Spices and Saffron

Once the meat is fully cooked and tender, season the stew with salt, black pepper, and a generous splash of brewed saffron. Gently stir so the flavors and saffron color blend beautifully into the stew.

Step 9: Stir in Tomato Paste

In a separate pan, lightly sauté the tomato paste to remove its raw flavor. This step also helps give the stew a richer, more vibrant color. Add the sautéed tomato paste to the pot and mix well.

Step 10: Add the Eggplants and Tomatoes

Carefully place the fried eggplants and sautéed tomatoes into the pot. Avoid stirring too much after adding the eggplants to keep them intact. For an extra layer of flavor, you can add a splash of lemon juice or verjuice (abghooreh).

Step 11: Let the Stew Thicken

Khoresht Bademjan is best served with a thick, low-water consistency. After adding the eggplants, let the stew simmer gently for another 20 minutes until it releases its oil and the flavors deepen.

Step 12: Serve and Enjoy

Patience is the secret to a truly delicious and elegant Persian Eggplant Stew. Let it cook slowly over low heat until the flavors fully develop. Serve hot alongside fluffy Persian rice (chelow) for a comforting, traditional meal.

Serve your Khoresh Bademjan over fluffy basmati rice, optionally garnished with a bit of saffron rice on top. It’s a rich, aromatic Persian dish that’s sure to impress!

Cooking Tips for Perfect Khoresh Bademjan

• You can use dried Persian limes (limoo amani) in this stew. After rinsing off their bitterness, add them along with sautéed tomato paste to enhance the flavor.
• If you find fresh sour grapes (ghooreh) in season, add some to your stew—they bring a wonderful tanginess that brightens up the dish.
• When sautéing tomato paste, cook it just enough to remove the raw taste. Overcooking can cause bitterness, so keep an eye on the color and aroma.
• Cooking this stew in a traditional clay or copper pot can significantly improve its flavor and texture.
• To let the meat become tender and fully absorb the flavors, add tomato paste and salt only after the meat are fully cooked.