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

Prep Time

Cook Time

1h 55m

Total Time

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

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

Ingredients

Steps

Nutrition Facts

Ingredients

(Servings: 8)

Scale

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)

Nutrition Facts

Calories

483kcal

24%
Fat

25g

1%
Saturated Fat

6g

0%
Carbohydrates

26g

1%
Fiber

7g

0%
Sugar

15g

0%
Protein

37g

1%
Cholesterol

113mg

5%
Sodium

384mg

19%

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

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

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts