Khoresh bademjan is a Persian eggplant stew in which tender lamb, fried or roasted eggplant, tomato, turmeric, and optional dried lime simmer into a concentrated, savory sauce. The key is to cook the meat slowly and add the eggplant near the end so it stays intact.
Ingredients
- 6 small Italian eggplants (about 1.1 kg / 2.4 lb)
- 1 1/2 tsp fine salt, divided, plus more for salting eggplant
- 3 tbsp neutral oil, plus more for frying or brushing
- 2 medium yellow onions, thinly sliced
- 1 tsp ground turmeric
- 450 g (1 lb) boneless lamb shoulder, cut into 4 cm / 1 1/2-inch pieces
- 2 tbsp tomato paste
- 720 ml (3 cups) water, plus more as needed
- 2 medium tomatoes, halved
- 1 tbsp brewed saffron (optional)
- 2 dried Persian limes, pierced (optional)
- 1/2 tsp black pepper
Instructions
- Peel the eggplants in alternating strips or completely, then halve them lengthwise. Salt the cut surfaces and leave in a colander for 30 minutes. Rinse briefly and dry very well.
- Heat 1 tablespoon oil in a heavy pot over medium heat. Cook the onions for 8 to 10 minutes until golden. Add turmeric and cook for 30 seconds.
- Add the lamb and brown it for 5 to 7 minutes. Stir in tomato paste and cook for 1 to 2 minutes until it darkens slightly.
- Add 3 cups water. Bring to a boil, skim if needed, then cover and simmer gently for 75 to 90 minutes, until the lamb is nearly tender. Add a little hot water if the pot becomes dry.
- While the lamb cooks, fry the dried eggplants in a shallow layer of oil until golden on both sides, or brush with oil and roast at 220°C / 425°F until browned and tender. Drain fried eggplant on a rack or paper towel.
- Sear the tomato halves cut-side down for 3 to 4 minutes.
- Season the stew with the remaining salt, black pepper, saffron, and pierced dried limes if using. Nestle in the eggplants and tomatoes without vigorous stirring.
- Cover and simmer gently for 25 to 30 minutes, until the lamb is tender and the sauce is concentrated. Rest for 10 minutes and serve with steamed Persian rice.
Video: how to make khoresh bademjan
Why salt the eggplant?
Salting is useful for seasoning and drawing moisture from the surface. Modern eggplants are not always bitter, so bitterness removal is not guaranteed or always necessary. Drying the pieces thoroughly is what helps them brown instead of steam.
Frying versus roasting
Shallow-frying gives the most traditional silky texture, but eggplant absorbs oil readily. For a lighter method, brush the pieces generously with oil and roast at high heat until browned before adding them to the stew. Do not add raw eggplant directly or it may turn spongy and dilute the sauce.
Variations
Chicken khoresh bademjan
Use bone-in chicken thighs and reduce the first simmer to about 25 minutes; add the browned eggplant and finish until the chicken reaches a safe internal temperature and is tender.
Vegetarian version
Omit the meat, use water or vegetable stock, and add cooked chickpeas or yellow split peas for body. This is a variation rather than the same traditional lamb stew.
Serving and storage
Serve khoresh bademjan with steamed Persian rice, herbs, yogurt, or torshi. Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently so the eggplant does not collapse.
Frequently asked questions
Why is my khoresh bademjan watery?
The meat may have simmered with too much water or the final stage was too short. Simmer uncovered for several minutes before adding the eggplant, then finish on low heat until the sauce lightly coats a spoon.
Can I make it ahead?
Yes. The flavor improves after resting, but reheat gently and avoid repeated stirring.
Do I have to use dried lime?
No. Dried lime adds a distinctive sour aroma but is optional; tomato already provides acidity.
Khoresh Bademjan recipe card
Khoresh Bademjan (Persian Eggplant Stew)
Course: Main courseCuisine: PersianDifficulty: Medium5
servings45
minutes2
hours2
hours45
minutesTender lamb, browned eggplant, tomato, turmeric, and optional dried lime simmered into a classic Persian stew.
Ingredients
6 small Italian eggplants (about 1.1 kg / 2.4 lb)
1 1/2 tsp fine salt, divided, plus more for salting eggplant
3 tbsp neutral oil, plus more for frying or brushing
2 medium yellow onions, thinly sliced
1 tsp ground turmeric
450 g (1 lb) boneless lamb shoulder, cut into 4 cm / 1 1/2-inch pieces
2 tbsp tomato paste
720 ml (3 cups) water, plus more as needed
2 medium tomatoes, halved
1 tbsp brewed saffron (optional)
2 dried Persian limes, pierced (optional)
1/2 tsp black pepper
Directions
- Peel the eggplants in alternating strips or completely, then halve them lengthwise. Salt the cut surfaces and leave in a colander for 30 minutes. Rinse briefly and dry very well.
- Heat 1 tablespoon oil in a heavy pot over medium heat. Cook the onions for 8 to 10 minutes until golden. Add turmeric and cook for 30 seconds.
- Add the lamb and brown it for 5 to 7 minutes. Stir in tomato paste and cook for 1 to 2 minutes until it darkens slightly.
- Add 3 cups water. Bring to a boil, skim if needed, then cover and simmer gently for 75 to 90 minutes, until the lamb is nearly tender. Add a little hot water if the pot becomes dry.
- While the lamb cooks, fry the dried eggplants in a shallow layer of oil until golden on both sides, or brush with oil and roast at 220°C / 425°F until browned and tender. Drain fried eggplant on a rack or paper towel.
- Sear the tomato halves cut-side down for 3 to 4 minutes.
- Season the stew with the remaining salt, black pepper, saffron, and pierced dried limes if using. Nestle in the eggplants and tomatoes without vigorous stirring.
- Cover and simmer gently for 25 to 30 minutes, until the lamb is tender and the sauce is concentrated. Rest for 10 minutes and serve with steamed Persian rice.
Recipe Video
Is the lid on or off the pot when it sits?
Hi dear, when the pot sits, the lid should be on. This helps in maintaining the temperature and ensures the ingredients cook properly