Persian Eggplant Stew Recipes

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PERSIAN EGGPLANT STEW RECIPE (KHORESHT BADEMJAN)



Persian Eggplant Stew Recipe (Khoresht Bademjan) image

Persian Eggplant Stew or Khoresh Bademjan is a very popular Parsi cuisine recipe. Khoresht means stew in Parsi. This stew is made with main ingredients being eggplant, tomatoes and spices. Some people add meat to this stew, but some make this classic vegetarian version. Make this Persian Eggplant Stew Recipe for lunch along with hot steamed rice. Other stew recipes that you can try are: Kerala Style Vegetable Stew Recipe with Coconut Milk Beetroot Stew with Coconut Milk Recipe Spicy Seafood Stew Casserole With Tomatoes And Lime Recipe

Provided by Raksha Kamat

Time 55m

Yield Makes: 4 Servings

Number Of Ingredients 12

1 Brinjal (Baingan / Eggplant)
2 Onion , finely chopped
2 Tomatoes , chopped
6 cloves Garlic , minced
1/2 teaspoon Turmeric powder (Haldi)
1 teaspoon Red Chilli powder
1/2 teaspoon Cumin powder (Jeera)
1/2 teaspoon Cinnamon Powder (Dalchini)
1/2 teaspoon Black pepper powder
1/2 cup Water
2 tablespoon Oil
Salt , to taste

Steps:

  • To begin the preparation of Persian Eggplant Stew Recipe, first peel and cube the eggplant and place in a colander.
  • Sprinkle 1/2 tablespoon salt over it and keep it aside for 30 minutes. This will remove any sort of bitterness in the eggplants.
  • After sprinkling salt, it will release water. Pat it dry with paper towel.
  • Heat a kadai and add oil. After the oil gets heated, add onions and fry till onions turn pinkish.
  • Add garlic and saute till aroma of garlic gets released.
  • Now add the chopped eggplant and cook till eggplant softens and releases water.
  • Now add tomatoes and mix.
  • Cover the pan and cook for 10 minutes.
  • Now add the spice powders namely turmeric powder, cumin, red chili powder, cinnamon powder and pepper powder and mix well.
  • Add 1/2 cup water and stir.
  • Now cover the kadai and simmer for 20 minutes or till the eggplant gets cooked.
  • Check the taste, adjust salt and mix. Serve the Persian Eggplant Stew with hot basmati rice for a weekday lunch.

PERSIAN EGGPLANT STEW



Persian Eggplant Stew image

This is a traditional eggplant dish made to be served alongside some plain basmati rice.

Provided by Ms Parinaz

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 3h1m

Yield 4

Number Of Ingredients 13

1 tablespoon salt, divided
5 Japanese eggplants, peeled, tops left intact
1 cup vegetable oil
1 tablespoon vegetable oil
1 large white onion, chopped
1 ½ teaspoons chopped garlic
1 pound cubed stew meat
1 cube beef bouillon
1 teaspoon ground cumin
1 teaspoon saffron
½ (6 ounce) can tomato paste
2 cups water
1 (15 ounce) can tomato sauce

Steps:

  • Sprinkle 2 teaspoons salt over eggplant.
  • Heat oil in a large saucepan over medium-high heat. Cook eggplants until soft and browned, about 3 minutes per side. Drain on paper towels.
  • Heat 1 tablespoon oil in a large saucepan over medium heat. Cook and stir onion and garlic until softened, about 5 minutes. Stir in stew meat, beef bouillon, cumin, and saffron; cook meat until browned, about 5 minutes. Stir in tomato paste until well mixed.
  • Pour water and tomato sauce into the saucepan. Reduce heat to low and cover; cook, stirring occasionally, until sauce is reduced by half, about 2 hours 20 minutes. Stir in eggplants. Cook until heated through, about 10 minutes.

Nutrition Facts : Calories 522.9 calories, Carbohydrate 53.1 g, Cholesterol 62.5 mg, Fat 26 g, Fiber 26.2 g, Protein 28.4 g, SaturatedFat 7.6 g, Sodium 2742.3 mg, Sugar 24.5 g

EGGPLANT STEW (SIMPLE, PERSIAN STYLE)



Eggplant Stew (Simple, Persian Style) image

Make and share this Eggplant Stew (Simple, Persian Style) recipe from Food.com.

Provided by Roxana M

Categories     Stew

Time 13m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 onions, finely chopped
3 eggplants, medium
1 1/2 lbs stewing beef
2 garlic cloves, crushed
1 teaspoon turmeric
1 teaspoon salt
16 ounces tomato sauce
2 tablespoons olive oil
1 tablespoon salt

Steps:

  • Heat 1 tbs olive oil in a pot. Add the finely chopped onions and sauté over medium heat until they begin to brown.
  • Add the turmeric, beef and garlic. Cook until the beef is browned.
  • Add the water, tomato sauce, and 1 tsp salt. Cover, and simmer over low heat for 2.5 hours.
  • Slice the eggplant lengthwise into pieces about 1/4" thick. Sprinkle them on each side with the remaining salt and place them aside for 20 minutes in a strainer set over a plate.
  • Afterward, rinse each piece and pat dry. Sauté them in the remaining oil over medium heat until they begin to brown, then set them aside.
  • Add the eggplant to the beef and simmer for another hour.
  • Serve over Basmati rice or with bread.

Nutrition Facts : Calories 413.4, Fat 15.3, SaturatedFat 4.4, Cholesterol 108.9, Sodium 3070.1, Carbohydrate 32, Fiber 14.5, Sugar 15.3, Protein 42.7

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.

KHORESHT-E BADEMJAN (EGGPLANT STEW)



Khoresht-E Bademjan (Eggplant Stew) image

This is a Persian dish made with eggplant and beef in a tomato based sauce. The stew is eaten poured over steamed basmati rice.It's very delicious and my favorite Persian dish to make! Check out my page for the recipe on how to make basmati rice.

Provided by Elicia

Categories     Meat

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 13

2 lbs stew meat
2 large eggplants, peeled and sliced
1 large white onion, finely chopped
4 garlic cloves, minced
4 tablespoons lemon juice
4 medium tomatoes, cut in half
2 tablespoons tomato paste
1 teaspoon turmeric
1/2 teaspoon cinnamon
1/4 cup yellow split peas (optional)
1 teaspoon salt
1 teaspoon pepper
olive oil

Steps:

  • First peel your eggplant and slice it into large but not to thick of pieces. Fill a large bowl with water and about 1/4 a cup of salt. Next add your eggplant in the bowl and place something heavy over the bowl to keep your eggplant submerged under. This will help take the bitter taste out of it before you fry it. Let sit for about 20 mins then rinse off your pieces.
  • Chop onion into small pieces and fry your onion in olive oil on medium until it becomes soft and translucent. Add your meat with the onion and fry on medium, just browning it.
  • Once you've browned your meat add your tumeric, garlic, cinnamon,lemon juice, tomato paste, salt, pepper, and yellow split peas. Add about 2 or 3 cups of water and stir well. Your water will evaporate some so just keep checking to see if its looking low.
  • Bring your pot to a boil and once its boiling reduce heat to a medium low. I usually let it cook for a few hours on a low heat and I know when it's done because the meat is tender and just breaks apart with your fork. Ill say to let it cook for 2 1/2 to 3 hours on low. Just use your judgement.
  • In a frying pan add a little olive oil, enough to coat the pan. Take out your eggplant and rinse the salt off, we will re-salt it while its frying.
  • Over a medium- high heat fry your eggplant pieces and salt them and pepper them if you like. Once they're finished frying and are soft, place them on a paper towel so you drain some of that olive oil from them. Then place them in the pot with your khoresht.
  • Slice your tomatoes in half and place them in your stew, let the tomatoes and eggplant cook an extra 20 mins once you put them in the stew so the flavors can soak inches.
  • Once finished, pour your yummy khoresht e bademjan over some steamed basmati rice and serve!

Nutrition Facts : Calories 274.5, Fat 7.4, SaturatedFat 3.1, Cholesterol 96.8, Sodium 560.2, Carbohydrate 19.2, Fiber 8.2, Sugar 8.5, Protein 36.2

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