Khoresh Bademjan (Persian Eggplant Stew)
Khoresh Bademjan (Khoresht e Bademjoon) is a scrumptious Persian eggplant stew. The eggplants are cooked to butter-soft tenderness in a tangy tomato sauce that is delicately spiced with saffron and allspice. Chickpeas stand in for meat whereas including wholesome protein and deliciousness to this vegan recipe.
One in all my favourite summer time greens, eggplants, play a starring function on this scrumptious Persian eggplant stew, Khoresh Bademjan.
That is a tremendous dish for an eggplant/brinjal/aubergine lover to attempt, however it additionally has the mojo to transform those that are both on the fence about this scrumptious veggies, or downright hate it.
Eggplants pair deliciously with tomatoes in Indian recipes like Baingan Bharta and Baingan Masala and on this African Peanut Stew. The mixture is simply as alluring, however in a different way so, on this Persian recipe. The eggplants are pan-fried earlier than they’re simmered within the stew and double-cooking them this manner makes them meltingly delicate and voluptuous and completely irresistible.
Sometimes meats corresponding to lamb, rooster or beef are added to this eggplant stew, however for this vegan recipe we are going to use chickpeas so as to add protein, texture and tons of deliciousness. Use a mushroom inventory if doable so as to add wonderful umami, or make an on the spot inventory with mushrooms (directions within the notes part of the recipe card under).
Desk of Contents
Why you’ll love this recipe
- Completely flavorful. There are simply three spices on this recipe, cumin, allspice and saffron, however they do not make the stew spicy. As an alternative, they taste it delicately, including oomph with out screaming out their presence. The tangy tomatoes, nutty chickpeas and creamy eggplants make the dish much more irresistible.
- Easy and simple recipe. It is a one-pot recipe and it would not require any mixing. I used canned chickpeas (homecooked chickpeas can be nice too), making this Persian khoresh bademjan recipe even simpler to place collectively.
- Wholesome recipe. All the pieces on this dish is nice on your well being, from the eggplants to the tomatoes and the chickpeas.
Substances
- Additional virgin olive oil. That is the most effective oil for this recipe. If you do not have it or do not wish to use it, use any impartial vegetable oil.
- Eggplants. I used black-beauty eggplants, that are an Italian selection, that had been about 5 inches lengthy. You may also use Japanese eggplants for this recipe.
- Tomatoes
- Onions. Crimson or yellow onions will work right here.
- Garlic
- Spices: floor allspice, floor cumin, turmeric and saffron threads
- Tomato paste
- Canned or cooked chickpeas
- 3 cups water or vegetable inventory or mushroom inventory.
- Lemon or lime. Genuine recipes use Persian dried limes and ghooreh (pickled bitter grapes) on this stew, however these should not simply sourced and recent lime juice or recent lemon juice does the job of including a pleasant tang to the recipe.
- Basil or parsley for garnish.
Non-compulsory ingredient
- Dried mushrooms, for an on the spot inventory. The mushrooms add wonderful umami and texture, however you’ll be able to depart them out. You may also use vegetable inventory or water as an alternative. See notes in recipe card for methods to make the inventory.
Recipe FAQs
Recipes for khoresh bademjan usually ask you to peel the eggplant, however you needn’t peel it for this recipe, except the eggplant is basically giant and the pores and skin could be very robust. The deep purple pores and skin of eggplant has helpful anthocyanins, and while you peel it, you just about throw a big portion of the eggplant’s nutritive worth into the trash.
White beans can be nice right here. Some Persian recipes additionally use yellow break up peas.
You definitely can. I used only one 14 oz can of chickpeas as a result of I wished to maintain the give attention to the eggplants, however you’ll be able to undoubtedly add extra chickpeas or white beans to bump up the protein and fiber.
Serving ideas
- Khoresh bademjan is often served with Persian rice cooked till it has developed a beautiful crust (tahdig) on the backside. Do that Persian rice with Saffron with the khoresh bademjan for a scrumptious meals expertise.
Storage directions
- Refrigerate: Retailer the khoresh bademjan in an hermetic container within the fridge for as much as 4 days. Like most stews, this one tastes even higher the day after it’s cooked.
- Freeze: Freeze in a freezer-safe container for as much as three months.
- Reheat: Thaw and reheat in a saucepan, microwave or oven earlier than serving.
Extra yummy eggplant recipes
Khoresh Bademjan (Persian Eggplant Stew) Recipe
Khoresh Bademjan (Khoresht e Bademjoon) is a scrumptious Persian eggplant stew. The eggplants are cooked to butter-soft tenderness in a tangy tomato sauce and delicately spiced with saffron and allspice. Chickpeas stand in for meat whereas including wholesome protein and deliciousness to this vegan recipe.
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Servings: 6 servings
Energy: 216kcal
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Directions
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Soak saffron strands in ¼ cup heat water. Put aside.
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Soak eggplant slices in a big bowl stuffed with salted water. Put aside for quarter-hour, then pat dry with paper towels.
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Coat the underside of a non-stick saute pan or saucepan with olive oil. Fry the eggplant slices over medium-high warmth till the underside is golden-brown. Flip the eggplant slices and proceed cooking them till golden-brown on either side. The eggplant needs to be very tender and a fork pierced via the middle ought to go cleanly via. Take away to a plate and put aside.
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In the identical pan, place the sliced tomatoes in a single layer. Roast a minute on both sides. Put aside.
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Add one other tablespoon of olive oil to the pan. Add onions with a beneficiant pinch of salt and saute over medium warmth till the onions start to brown.
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Add the bottom allspice, floor cumin, turmeric and garlic. Add floor black pepper to style. Stir and saute for a minute.
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Add the tomato paste to the pan and blend it in. Add the chickpeas and blend.
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Add 3 cups water or vegetable inventory/mushroom inventory. Carry to a boil, cowl and let simmer for 10 minutes.
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Place the cooked, sliced eggplants and tomatoes within the pan and press them in a bit. Pour the saffron with the water it was soaked in and the lemon juice over the eggplant and tomatoes. Cowl and cook dinner one other 10 minutes. Garnish, if desired, with torn basil leaves. Serve scorching or at room temperature.
Recipe notes
- To make an on the spot mushroom inventory, soak 10 dried shiitake mushrooms in 3 cups of scorching water for half-hour. Pressure out the mushrooms earlier than including the inventory to the pot. You may also slice the soaked mushrooms and add them to the dish for added texture and umami.
Serving ideas
- Khoresh bademjan is often served with Persian rice cooked till it has developed a beautiful crust (tahdig) on the backside. Do that Persian rice with Saffron with the khoresh bademjan for a scrumptious meals expertise.
Storage directions
- Refrigerate: Retailer the khoresh bademjan in an hermetic container within the fridge for as much as 4 days. Like most stews, this one tastes even higher the day after it’s cooked.
- Freeze: Freeze in a freezer-safe container for as much as three months.
- Reheat: Thaw and reheat in a saucepan or within the microwave earlier than serving.
Diet
Energy: 216kcal | Carbohydrates: 28g | Protein: 8g | Fats: 9g | Saturated Fats: 1g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 6g | Sodium: 59mg | Potassium: 572mg | Fiber: 9g | Sugar: 8g | Vitamin A: 471IU | Vitamin C: 12mg | Calcium: 68mg | Iron: 3mg
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