Persian Eggplant Stew (Khoresht Bademjan) with Spices and Tomatoes

Persian Eggplant Stew (Khoresht Bademjan)
Course: Dinner | Cuisine: Persian | Servings: 4 | Prep Time: 15 mins | Cook Time: 40 mins | Total Time: 55 mins | Diet: Vegetarian

A comforting and aromatic Persian stew featuring tender eggplant, fragrant spices, and a rich base, perfect when paired with fluffy basmati rice. This easy-to-make recipe brings out the unique flavors of the eggplant while infusing it with the earthy warmth of turmeric, cumin, and cinnamon.

Ingredients

Instructions

1. Prepare the Eggplant
   Begin by peeling and cutting the eggplant into cubes. Place the cubes in a colander and sprinkle with 1/2 tablespoon of salt. Allow them to sit for 30 minutes to remove any bitterness. The salt will draw out excess water from the eggplant. After 30 minutes, pat the eggplant cubes dry with a paper towel to remove any remaining moisture.

2. Cook the Onions and Garlic
   In a large kadai (wok-style pan), heat the sunflower oil over medium heat. Once the oil is hot, add the finely chopped onions. Sauté the onions until they turn pinkish and soften, about 5-7 minutes. Add the minced garlic to the pan and continue sautéing for another 1-2 minutes until the garlic becomes fragrant.

3. Add Eggplant and Tomatoes
   Add the cubed eggplant to the pan and cook, stirring occasionally, until the eggplant begins to soften and release water, about 10 minutes. Once the eggplant has softened, add the chopped tomatoes and mix everything together.

4. Season and Simmer
   Cover the pan and let the mixture cook for about 10 minutes, allowing the tomatoes to break down and form a thick sauce. Once the tomatoes are softened, add the turmeric powder, cumin powder, red chili powder, cinnamon powder, and black pepper. Stir well to coat the vegetables in the spices.

5. Simmer the Stew
   Add 1/2 cup of water to the pan, stirring to combine. Cover the pan and reduce the heat to low. Let the stew simmer for 20 minutes, or until the eggplant is completely tender and the flavors have melded together. Check the seasoning and adjust the salt to taste.

6. Serve
   Once the stew is ready, give it a final stir and serve hot with a generous portion of basmati rice. The rich, flavorful eggplant stew pairs wonderfully with the aromatic rice, making for a perfect weekday lunch or dinner.

Nutritional Information (per serving)

This Persian Eggplant Stew, also known as Khoresht Bademjan, is a vibrant dish full of flavor and tradition. The combination of tender eggplant, aromatic spices, and the natural sweetness of tomatoes creates a comforting and satisfying meal that is sure to become a favorite in your recipe rotation. Enjoy the tastes of Persian cuisine in the comfort of your home!