Persian Eggplant Stew (Khoresht Bademjan)
Khoresht Bademjan, also known as Persian Eggplant Stew, is a beloved dish in Persian cuisine that brings together the aromatic flavors of eggplant, tomatoes, and a variety of spices. This stew is known for its earthy, rich flavor, and is traditionally enjoyed with a serving of hot, fluffy basmati rice. While the dish can be prepared with meat, this vegetarian version remains a classic that perfectly captures the essence of Persian home-cooking. Whether you’re looking for a hearty vegetarian dinner or simply want to try something new, this Persian Eggplant Stew is sure to leave you craving for more.
Cuisine: Parsi Recipes
Course: Dinner
Diet: Vegetarian
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Brinjal (Baingan/Eggplant) | 1 medium-sized, peeled and cubed |
| Onion | 2 medium-sized, finely chopped |
| Tomatoes | 2, chopped |
| Garlic | 6 cloves, minced |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Red chili powder | 1 teaspoon |
| Cumin powder (Jeera) | 1/2 teaspoon |
| Cinnamon powder (Dalchini) | 1/2 teaspoon |
| Black pepper powder | 1/2 teaspoon |
| Water | 1/2 cup |
| Oil | 2 tablespoons |
| Salt | To taste |
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | ~180 kcal |
| Protein | ~3g |
| Carbohydrates | ~18g |
| Dietary Fiber | ~7g |
| Fat | ~11g |
| Sodium | ~500mg |
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Instructions:
-
Prepare the Eggplant:
- Begin by peeling and cubing the eggplant (brinjal). Place the cubes in a colander and sprinkle them with 1/2 tablespoon of salt. Let the eggplant sit for 30 minutes to allow it to release any bitterness. This step is key to getting the smooth and rich flavor of the eggplant.
- Once the eggplant has released its water, use a paper towel to pat the cubes dry.
-
-
Cook the Onions and Garlic:
- Heat a kadai (wok) or deep pan and add 2 tablespoons of oil.
- Once the oil is heated, add the finely chopped onions. Fry the onions until they turn a light pinkish color, which should take about 5 minutes.
- Add the minced garlic and sauté for another 1-2 minutes, or until the garlic becomes fragrant.
-
Cook the Eggplant:
- Now, add the cubed eggplant to the pan and cook it, stirring occasionally, until the eggplant softens and releases its water. This should take about 5-7 minutes.
- Add the chopped tomatoes to the pan, mixing everything together. Cover the pan and cook for 10 minutes to allow the tomatoes to break down and form a nice base for the stew.
-
Add the Spices:
- Add the turmeric powder, red chili powder, cumin powder, cinnamon powder, and black pepper powder. Stir the mixture well, ensuring that the spices are evenly distributed throughout the eggplant and tomatoes.
- Pour in 1/2 cup of water and mix everything together. You can adjust the water based on your preferred stew consistency—add a little more for a soupier texture or leave it thicker.
-
Simmer the Stew:
- Cover the kadai and reduce the heat to a low simmer. Allow the stew to cook for 20 minutes or until the eggplant is tender and the flavors have melded together. Stir occasionally to ensure nothing sticks to the bottom of the pan.
-
Final Touches:
- Taste the stew and adjust the salt as needed. Stir to combine.
-
Serve:
- Serve this delicious Persian Eggplant Stew hot with fluffy basmati rice. The flavors of the stew pair beautifully with the rice, creating a satisfying and comforting meal.
Serving Suggestions:
- Pairing with Rice: Serve the Khoresht Bademjan with a bowl of warm basmati rice for a complete meal.
- Garnish: Top with fresh herbs like parsley or cilantro for an added touch of flavor and color.
- Bread: For a more traditional Persian touch, serve alongside flatbread like lavash or naan.
Tips and Variations:
- Meat Variation: If you prefer a non-vegetarian version, you can add lamb or chicken. Simply brown the meat along with the onions and garlic before adding the eggplant and tomatoes.
- Spice Adjustments: If you like your stew spicier, increase the amount of red chili powder or add fresh green chilies.
- Texture: For a creamier consistency, you can blend a portion of the stew after it’s cooked and return it to the pan. This will give the stew a richer texture.
Conclusion:
Khoresht Bademjan is a simple yet flavorful stew that highlights the rich flavors of eggplant, tomatoes, and traditional Persian spices. This vegetarian dish is perfect for a cozy dinner, and when served with fragrant basmati rice, it transforms into a meal that’s sure to please everyone. Whether you’re new to Persian cuisine or a longtime fan, this dish will quickly become a favorite in your kitchen.
Enjoy the warmth and comforting flavors of this Persian Eggplant Stew, a true representation of Persian home cooking at its finest!
