Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 680kcal 34%
Fat 45g 69%
Saturated Fat 12g 60%
Carbohydrates 35g 11%
Fiber 8g 32%
Sugar 15g 30%
Protein 35g 70%
Cholesterol 100mg 33%
Sodium 700mg 29%

Percent Daily Values are based on a 2,000 calorie diet.

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Khoresh-é-Bādemjan (Persian Meat and Eggplant Stew)

Name: Khoresh-é-Bādemjan (Persian Meat and Eggplant Stew)
Prep time: 5 min
Cook time: 115 min
Total time: 120 min
Yield: 8
Ingredients: 2 tablespoons (45ml) olive or vegetable oil, divided, plus oil for frying the eggplant and optional tomato pieces; 2 pounds (900g) long, slender eggplant, trimmed, peeled, and halved lengthwise (see notes); 1 pound (450g) boneless leg of lamb, shoulder, neck or shank, or stewing beef, cut in 1- to 1 1/2-inch chunks; 1 teaspoon kosher salt; for table salt, use half as much by volume; 1/2 teaspoon freshly ground black pepper; 1 small yellow onion (about 4 ounces; 114g), cut into 1/4-inch dice; 1 teaspoon ground turmeric; 3 tablespoons (45g) tomato paste; 1 tablespoon (15ml) fresh lemon juice, plus extra to taste; 1 medium tomato, cored and into 3 round slices (optional)

Prep 5m

Cook 1h 55m

Total 2h

This traditional Persian Khoresh-é-Bādemjan stew combines long, slender eggplant with tender cuts of lamb or beef in a fragrant tomato and turmeric-infused broth. A squeeze of fresh lemon brightens the rich flavors, making for a comforting and satisfying meal.

Khoresh E Bademjan

Persian Eggplant Stew

Persian Lamb Stew

Nutrition Facts

Khoresh-é-Bādemjan (Persian Meat and Eggplant Stew)

Ingredients

Steps

Nutrition Facts

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