🇮🇷 Iran · Food
Yatimak Bademjan
By eatmundo · August 4, 2026
🇮🇷 IRA comforting and healthy vegetarian eggplant stew from southern Iran. It relies on slow-cooked aromatics to build a complex, deep flavor.
Ingredients
check them off as you prepareHow to Make It
- 1
Peel 1kg of eggplants and cut them into medium cubes, then salt them to remove bitterness.
- 2
Finely slice 150g onions and sauté in 40ml oil in a wide pan until they turn a dark golden color.
- 3
Add 30g minced garlic and 5g turmeric to the onions, cooking for 1 minute until fragrant.
- 4
Add the eggplant cubes and stir to coat thoroughly, sautéing for 10 minutes until they soften.
- 5
Pour in a small splash of water, cover, and simmer on low heat for 30 minutes, checking occasionally.
- 6
While cooking, toast 100g walnuts and crush them coarsely to add texture.
- 7
Once the eggplant is tender enough to mash slightly, stir in the walnuts and cook uncovered for 5 minutes.
- 8
Taste for seasoning and serve warm with crusty bread.
Frequently Asked Questions
Why salt the eggplant?+
Salting draws out excess moisture and removes the inherent bitterness, resulting in a cleaner flavor and better texture.
Can I make this spicy?+
While not traditional, you can add a pinch of chili flakes or cayenne pepper with the garlic if you prefer heat.
What is the best way to serve this?+
It is best enjoyed warm with fresh Persian flatbread like Sangak or Barbari, which acts as a perfect vessel.
How do I know when it's done?+
The eggplant should be completely tender and almost falling apart; it should look like a rich, rustic compote.
🇮🇷 IRMundo Match
Dishes across the world that share Yatimak Bademjan's core ingredients.
