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.

Considered one of my favourite summer season greens, eggplants, play a starring position on this scrumptious Persian eggplant stew, Khoresh Bademjan.

That is a tremendous dish for an eggplant/brinjal/aubergine lover to strive, nevertheless 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 reminiscent of lamb, hen 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 potential so as to add wonderful umami, or make an immediate 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. This can be a one-pot recipe and it does not require any mixing. I used canned chickpeas (homecooked chickpeas could be nice too), making this Persian khoresh bademjan recipe even simpler to place collectively.
Wholesome recipe. Every little thing on this dish is nice on your well being, from the eggplants to the tomatoes and the chickpeas.

Substances

Further virgin olive oil. That is the perfect oil for this recipe. If you do not have it or do not need to use it, use any impartial vegetable oil.
Eggplants. I used black-beauty eggplants, that are an Italian selection, that have been about 5 inches lengthy. You can even use Japanese eggplants for this recipe.
Tomatoes
Onions. Purple 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 aren’t 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.

Optionally available ingredient

Dried mushrooms, for an immediate inventory. The mushrooms add wonderful umami and texture, however you may go away them out. You can even use vegetable inventory or water as a substitute. See notes in recipe card for find out how to make the inventory.

Methods to cook dinner khoresh bademjan

Soak saffron strands in ¼ cup heat water. Put aside.

Soak eggplant slices in a big bowl stuffed with salted water. Put aside for quarter-hour, then pat every slice dry with paper towels.

Coat the underside of a non-stick saute pan or saucepan with two tablespoons of 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 each side. The eggplant must be very tender and a fork pierced by the middle ought to go cleanly by.

In the identical pan, place the sliced tomatoes in a single layer.

Roast a minute on all sides. Put aside.

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.

Add the bottom allspice, floor cumin, turmeric and garlic. Add floor black pepper to style. Stir and saute for a minute.

Add the tomato paste to the pan and blend it in.

Stir within the chickpeas.

Add 3 cups water or vegetable inventory/mushroom inventory (see notes in recipe card for find out how to make a mushroom inventory with dried mushrooms). Deliver to a boil, cowl and let simmer for 10 minutes.

Place the cooked, sliced eggplants and tomatoes within the pan and press them in a bit. Pour the soaked saffron with the soaking water and lemon juice over the eggplants. Test salt. Cowl and cook dinner one other 10 minutes. Garnish, if desired, with torn basil leaves. Serve scorching or at room temperature.

Recipe FAQs

Ought to I peel the eggplant?

Recipes for khoresh bademjan typically ask you to peel the eggplant, however you needn’t peel it for this recipe, except the eggplant is actually massive and the pores and skin may be very powerful. The deep purple pores and skin of eggplant has invaluable anthocyanins, and while you peel it, you just about throw a big portion of the eggplant’s nutritive worth into the trash.

Can I exploit one other kind of bean on this recipe?

White beans could be nice right here. Some Persian recipes additionally use yellow break up peas.

Can I exploit extra chickpeas or beans?

You definitely can. I used only one 14 oz can of chickpeas as a result of I wished to maintain the deal with the eggplants, however you may positively add extra chickpeas or white beans to bump up the protein and fiber.

Serving solutions

Khoresh bademjan is often served with Persian rice cooked till it has developed a beautiful crust (tahdig) on the backside. Do this 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