🇮🇷 Iran · Food
Khoresh-e-Bademjan (Eggplant Stew)
By eatmundo · August 4, 2026
🇮🇷 IRA sophisticated Persian eggplant stew made with tender pieces of lamb, fried eggplant, and a tangy tomato base. The key is to achieve a balance between the richness of the meat and the acidity of the verjuice.
Ingredients
check them off as you prepareHow to Make It
- 1
Peel the eggplants and cut them into strips; sprinkle with salt and leave for 30 minutes to release bitter juices, then pat dry.
- 2
Heat 40ml of oil in a large skillet and fry the eggplant strips until golden brown on all sides, then set aside.
- 3
In a large pot, sauté the finely diced onions with 20ml oil and turmeric until translucent and fragrant.
- 4
Add the lamb pieces and brown them well over medium-high heat, stirring for 5-7 minutes.
- 5
Stir in the tomato paste, cook for 2 minutes to remove the raw taste, then add 500ml of boiling water.
- 6
Reduce heat to low, cover, and simmer for 40 minutes until the lamb is tender.
- 7
Add the fried eggplants and verjuice to the stew; cover and simmer for an additional 20 minutes to allow flavors to meld.
- 8
Check seasoning and ensure the oil has risen to the top of the stew, which indicates it is ready to serve.
Frequently Asked Questions
What if I cannot find verjuice?+
You can substitute with lime juice or a splash of white vinegar, though the flavor will be sharper.
How do I prevent the eggplant from absorbing too much oil?+
Brushing them with a little oil and roasting them in the oven instead of frying is a healthier alternative.
Which cut of lamb is best?+
Lamb shoulder or neck works best because the fat renders down beautifully during the long simmer.
Should I peel the eggplant completely?+
Leaving some strips of skin on can help the eggplant hold its shape better during cooking.
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