Choresh Bademjon Meat And Eggplant Goulash Recipes

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CHORESH BADEMJON (MEAT AND EGGPLANT GOULASH)



Choresh Bademjon (Meat and eggplant goulash) image

Provided by Marian Burros

Categories     dinner, project, soups and stews, main course

Time 3h25m

Yield 4 to 6 servings

Number Of Ingredients 10

1 large ripe eggplant
Coarse salt
2 large onions, sliced thin
2 1/2 to 3 pounds lean chuck beef cut in 1-to-1 1/2-inch cubes
1/2 cup corn oil
2 teaspoons salt, or to taste
1/2 teaspoon white pepper, to taste
3 ripe, peeled plum tomatoes (optional)
1 8-ounce can tomato sauce
steamed white rice

Steps:

  • Peel eggplant and cut lengthwise into slices about 3/4-inch thick. Sprinkle with coarse salt and let stand at room temperature for about 1 hour, or until brown juices drain off. Set aside.
  • Pat slices dry. Heat 1/4 cup oil in 2 1/2-to-3-quart Dutch oven or stewpot and in it gently saute onions over moderate heat until they are soft and bright golden brown. Stir in meat and add half of salt and pepper. Cover and simmer gently over moderate heat for about 2 hours, or until meat is completely tender. Stir frequently to prevent scorching and add water only if cooking liquid evaporates.
  • While meat cooks and when eggplant slices have drained, pat them dry and fry gently in single layer in remaining oil in skillet. Turn eggplant slices so that each side is light golden brown and is tender. Eggplant should be done in about 7 minutes. Set aside.
  • If fresh tomatoes are used, add them half an hour before the beef is finished cooking. Add tomato sauce 15 minutes before end of cooking time.
  • Five or 10 minutes before serving, lay eggplant slices over top of beef and reheat together. Adjust seasonings. Serve spooned over steamed rice.

KHORESH BADEMJAN (PERSIAN EGGPLANT SAUCE)



Khoresh Bademjan (Persian Eggplant Sauce) 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.

Provided by PalatablePastime

Categories     Lamb/Sheep

Time 1h

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, Fat 42.4, SaturatedFat 15.8, Cholesterol 108.9, Sodium 5137, Carbohydrate 25.2, Fiber 8.8, Sugar 11.8, Protein 29.3

KHORESH-E BADEMJOON (PERSIAN LAMB, EGGPLANT AND TOMATO STEW)



Khoresh-e Bademjoon (Persian Lamb, Eggplant and Tomato Stew) image

Bademjoon, sometimes spelled bademjan, is a quintessential summer dish in Iran, and it was a childhood favorite of mine. Fresh lemon juice and ghooreh, or unripe grapes, lighten the stew and lend a particularly tart punch. (Use fresh or frozen ghooreh if you can find either. You could also use pickled ghooreh, but be sure to rinse them well before using to rid them of excess salt.) Those sharp flavors contrast nicely with the soft, comforting texture of the eggplant and tomatoes, which grow silky as they cook down. This dish is particularly delicious with a piece of crunchy tahdig.

Provided by Samin Nosrat

Categories     dinner, meat, soups and stews, main course

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 15

1 pound boneless lamb shoulder, trimmed and cut into 2-inch cubes
1 heaping teaspoon ground turmeric
Fine sea salt and freshly ground black pepper
6 to 8 Japanese eggplants (about 2 pounds)
5 tablespoons plus 1/4 cup olive oil
1 large yellow onion, thinly sliced
4 small or 2 medium tomatoes (about 2 pounds)
3 tablespoons tomato paste
1/4 teaspoon crumbled saffron threads
1/4 to 1/2 cup freshly squeezed lime juice (from 2 to 4 limes)
1/3 cup fresh or frozen unripe grapes (ghooreh)
Polo Ba Tahdig (Persian Rice With Bread Crust), for serving (see recipe)
Mast-o Khiar (see recipe) or plain yogurt, for serving
Persian liteh or garlic pickles, for serving (optional)
Assorted fresh herbs (such as mint, tarragon and basil), scallions and radishes, for serving (optional)

Steps:

  • In a large bowl, season lamb with turmeric, 1 teaspoon salt and 1/2 teaspoon pepper. Set aside.
  • Peel the eggplants but leave the green skin on the stem end intact. Trim the tips of the stems and make an incomplete lengthwise cut in each eggplant from the bottom, leaving both halves attached at the stem. Place eggplants in a colander set inside a large bowl. Sprinkle with salt and let sit for 30 minutes.
  • In the meantime, set a large Dutch oven or similar pot over medium-high heat. When the pot is hot, add 3 tablespoons oil. When the oil shimmers, add onion and cook, stirring regularly, until softened and browned, 16 to 18 minutes.
  • Add the meat and cook, turning regularly, until it browns evenly on all sides, 8 to 10 minutes. Add 4 cups water and increase heat to high. Bring to a boil, then reduce heat, cover, and simmer for 1 hour.
  • In the meantime, rinse the eggplants, dry thoroughly and set aside. Remove stems and halve tomatoes through their cores and set aside. Line a baking sheet with two layers of paper towels and set aside.
  • Set a large frying pan over high heat. When the pan is hot, add 1/4 cup oil and carefully lay eggplants in the pan in a single layer. It's crucial to leave space between each eggplant for steam to escape, so brown in batches if necessary. Reduce heat to medium-high and cook, turning regularly, until eggplants are browned on all sides, 10 to 12 minutes. Remove browned eggplants to lined baking sheet and allow to drain.
  • Use the same pan to brown tomatoes, cut-side down, in remaining 2 tablespoons oil for about 5 minutes. Flip and cook tomatoes on skin side until lightly browned, 1 to 2 minutes, then remove to lined baking sheet.
  • Once the meat has cooked for 1 hour, stir in the tomato paste, saffron and 1/4 cup lime juice. Taste and adjust seasoning with salt and pepper. Carefully arrange the browned eggplants and tomatoes atop the stew and then sprinkle on the young grapes. Allow the stew to come to a boil, then reduce heat to simmer, uncovered, until meat is falling apart and stew is thick and unctuous, about 1 hour. Without jostling the eggplants too much, taste a spoonful or two of the stew. It should be pleasantly tart, so adjust the seasoning with salt and lime juice as needed.
  • Serve hot, with Persian rice and mast-o khiar, as well as pickles, fresh herbs, scallions and radishes, if desired.

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EGGPLANT KHORESH (KHORESH BADEMJAN) - MAMA LOLA COOKS
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PERSIAN EGGPLANT DIP WITH TOMATOES (IRANIAN RECIPE) - EASY RECIPES
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KHORESH BADEMJAN RECIPE; PERSIAN EGGPLANT STEW - COOKING COUNTY
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Top Asked Questions

How to cook eggplant khoresh?
Put the eggplants in the khoresh and spread the fried onions on it. Leave the lid ajar while the khoresh is boiling another 10 minutes. Then put the ring sliced tomatoes on them. Put the lid on it and leave them cook altogether. Check the dish after 20minutes and if the tomatoes are cooked, your fantastic stew is ready.
What is Khoresh Bademjan?
Khoresh bademjan is one of the most famous Persian stews. The dish is a heavenly complex of eggplants or bademjoon, meat, tomatoes and tasteful additives. There are many other great recipes containing eggplant as stuffed eggplant and Halim Bademjan. This Persian eggplant stew like many other ones as Khoresh Bamieh are very delicious.
What goes well with Khoresh Bademjan?
Khoresh Bademjan, in particular, goes great with basmati rice. Why do I need to brown chicken before slow cooking? Browning the chicken before adding the stew liquid seals in the juices in the meat, and helps create the fall-off-the-bone tenderness.
How to prepare khoresh at home?
Add the cubed meat and fry them a little. Then add 5 to 6 glasses of water and let them boil on low heat. Leave khoresh for 2 hours to simmer and become well done, as it is called Ja Oftadan. Fry two other onions and put aside. When the meat is cooked and about 3 glasses of the khoresht water is remained, add salt and powdered Limoo Amani and stir.

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