Khoresh bademjan
Khoresh bademjan, from above
Non vegIran

Khoresh bademjan

Golden fried aubergines melting into a tangy saffron lamb stew. Iran's silkiest khoresh.

140 minTime
20 gProtein each
mildSpice
Aubergine for the king2 chapters · 1 min read

Make it your way

Grandma's wayFried aubergine, lamb, saffron and ghooreh.
The original
467kcalsame
20 gproteinsame
7 gfibresame
140minutessame

Per serving, worked out from the ingredient table.

Ingredients

5 servings
Brinjal (eggplant, aubergine)4 long, peeled and halved lengthwise
Cooking oil (vegetable oil)⅓ cup, divided
Lamb (lamb or tender mutton)500 g, cubed
Onion2, sliced
Tomato3 small, whole
Tomato puree¼ cup
Turmeric (ground turmeric)1 tsp
Saffrona pinch, steeped in 2 tbsp hot water
Lemon juice2 tbsp (or verjuice)
Saltto taste
Black pepper½ tsp
Water2½ cups

Method

4 steps
  1. 1Salt the aubergine halves for 20 minutes, pat dry and fry in most of the oil until deep golden on all sides. Set aside.
  2. 2Fry onion in the remaining oil until golden, add turmeric and the lamb and brown well.
  3. 3Stir in tomato puree, add water, salt and pepper, cover and simmer until the lamb is tender.
  4. 4Lay the aubergines and whole tomatoes on top, add saffron water and lemon juice and simmer gently without stirring.
Serve it like this

Spoon over saffron rice with the aubergines whole on top. Serve with yoghurt and fresh herbs.

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Make it a meal

What goes with Khoresh bademjan: a bread or rice, a side, something to drink and something sweet.

Bread or rice Tahdig90 min
Bread or rice Adas polo75 min
On the side Mast o khiar10 min
On the side Shirazi salad10 min
To drink Doogh5 min
Something sweet Persian halva40 min
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