KHORESH BADEMJAN PERSIAN RECIPE RECIPES

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KHORESH BADEMJAN (PERSIAN EGGPLANT SAUCE) RECIPE - FOOD.COM



Khoresh Bademjan (Persian Eggplant Sauce) Recipe - Food.com image

Khoresh Bademjan is one of the more popular types or khoresh, which is a sauce including meats and vegetables that is served over fragrant rice. It is not really like a stew, since stews are served on their own, but the sauce resembles stew and those who enjoy stew will probably enjoy this as well. Recipe adapted from a recipe by Barb.

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Yield 3-4 serving(s)

Number Of Ingredients 15

1 lb boneless lamb, cubed
1 lb eggplant, sliced
2 tablespoons salt
1 onion, diced
2 tablespoons olive oil
2 tablespoons tomato paste
1 (15 ounce) can diced tomatoes
water
salt and pepper
1/2 teaspoon cinnamon
1 teaspoon turmeric
1/4 teaspoon nutmeg
2 garlic cloves, minced
2 tablespoons finely chopped of fresh mint
steamed brown basmati rice

Steps:

  • Cut eggplant into quarters and then diagonally into 1/2-inch slices. Sprinkle liberally with salt, set in colander in sink.
  • Set aside 1 tablespoon onion for garnish.
  • In a large skillet, cook onion in olive oil until golden brown. Add meat and brown. Add diced tomatoes, tomato paste, turmeric, cinnamon, nutmeg and enough water to cover. Let simmer until meat is tender.
  • Meanwhile, rinse eggplant and dry with paper towels. Brown slices on each side in a hot skillet sprayed with olive oil spray or a dab of oil. Lay over meat. and season with salt and pepper to taste. Cover and simmer until eggplant and tomato are tender, about 10 minutes.
  • While meat is continuing to cook, place remaining onion in a small pan with a little olive oil and cook until soft. Add minced garlic and mint and cook 1 minute.
  • Turn meat mixture into a serving dish and top with onion mixture.
  • Serve with steamed rice.

Nutrition Facts : Calories 589.9, FatContent 42.4, SaturatedFatContent 15.8, CholesterolContent 108.9, SodiumContent 5137, CarbohydrateContent 25.2, FiberContent 8.8, SugarContent 11.8, ProteinContent 29.3

KHORESH BADEMJAN RECIPE | BON APPÉTIT



Khoresh Bademjan Recipe | Bon Appétit image

This Persian stew of tomatoes and spiced eggplant is just the warming dish you need on a cool, fall night.

Provided by Andy Baraghani

Yield 4 Servings

Number Of Ingredients 11

8–9 Tbsp. vegetable oil, divided
6 small Japanese eggplants (about 2 lb.), peeled, halved lengthwise
Kosher salt
1 large onion, finely chopped
1 tsp. turmeric
¼ tsp. ground cinnamon
Freshly ground black pepper
¼ cup double-concentrated tomato paste
3 medium tomatoes (about 1 lb.), seeds removed, coarsely chopped
3 lemon omani (dried black limes) or 2 Tbsp. fresh lime juice
Cooked basmati rice, parsley leaves, plain yogurt, and flatbread (for serving)

Steps:

  • Heat 6 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Working in batches, cook eggplant in a single layer, adding another 1 Tbsp. oil if pan looks dry, until deeply browned, about 3 minutes per side. Transfer to paper towels; season with salt.
  • Add remaining 2 Tbsp. oil to same pot and cook onion over medium-high, stirring occasionally, until softened and browned around the edges, 8–10 minutes. Sprinkle turmeric and cinnamon over and season with salt and pepper. Cook, stirring, until fragrant, about 30 seconds. Stir in tomato paste and cook, stirring, until slightly darkened in color, about 2 minutes. Add tomatoes; cook, still stirring, until tomatoes have burst and mixture is very thick, 7–9 minutes.
  • Nestle eggplant into sauce and season lightly with salt. Pour in 5 cups water; bring to a simmer. Pierce dried lemon omani with a paring knife and add to pot. (If using lime juice instead, add when dish is finished cooking.) Cook, gently stirring occasionally, until thickened and eggplant is almost creamy in texture, 40–50 minutes.
  • Divide rice among bowls; ladle stew over. Top with parsley and yogurt and serve with flatbread.

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