KHORESH-E BADEMJOON (PERSIAN LAMB, EGGPLANT AND TOMATO STEW)
Bademjoon, sometimes spelled bademjan, is a quintessential summer dish in Iran, and it was a childhood favorite of mine. Fresh lemon juice and ghooreh, or unripe grapes, lighten the stew and lend a particularly tart punch. (Use fresh or frozen ghooreh if you can find either. You could also use pickled ghooreh, but be sure to rinse them well before using to rid them of excess salt.) Those sharp flavors contrast nicely with the soft, comforting texture of the eggplant and tomatoes, which grow silky as they cook down. This dish is particularly delicious with a piece of crunchy tahdig.
Provided by Samin Nosrat
Categories dinner, meat, soups and stews, main course
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- In a large bowl, season lamb with turmeric, 1 teaspoon salt and 1/2 teaspoon pepper. Set aside.
- Peel the eggplants but leave the green skin on the stem end intact. Trim the tips of the stems and make an incomplete lengthwise cut in each eggplant from the bottom, leaving both halves attached at the stem. Place eggplants in a colander set inside a large bowl. Sprinkle with salt and let sit for 30 minutes.
- In the meantime, set a large Dutch oven or similar pot over medium-high heat. When the pot is hot, add 3 tablespoons oil. When the oil shimmers, add onion and cook, stirring regularly, until softened and browned, 16 to 18 minutes.
- Add the meat and cook, turning regularly, until it browns evenly on all sides, 8 to 10 minutes. Add 4 cups water and increase heat to high. Bring to a boil, then reduce heat, cover, and simmer for 1 hour.
- In the meantime, rinse the eggplants, dry thoroughly and set aside. Remove stems and halve tomatoes through their cores and set aside. Line a baking sheet with two layers of paper towels and set aside.
- Set a large frying pan over high heat. When the pan is hot, add 1/4 cup oil and carefully lay eggplants in the pan in a single layer. It's crucial to leave space between each eggplant for steam to escape, so brown in batches if necessary. Reduce heat to medium-high and cook, turning regularly, until eggplants are browned on all sides, 10 to 12 minutes. Remove browned eggplants to lined baking sheet and allow to drain.
- Use the same pan to brown tomatoes, cut-side down, in remaining 2 tablespoons oil for about 5 minutes. Flip and cook tomatoes on skin side until lightly browned, 1 to 2 minutes, then remove to lined baking sheet.
- Once the meat has cooked for 1 hour, stir in the tomato paste, saffron and 1/4 cup lime juice. Taste and adjust seasoning with salt and pepper. Carefully arrange the browned eggplants and tomatoes atop the stew and then sprinkle on the young grapes. Allow the stew to come to a boil, then reduce heat to simmer, uncovered, until meat is falling apart and stew is thick and unctuous, about 1 hour. Without jostling the eggplants too much, taste a spoonful or two of the stew. It should be pleasantly tart, so adjust the seasoning with salt and lime juice as needed.
- Serve hot, with Persian rice and mast-o khiar, as well as pickles, fresh herbs, scallions and radishes, if desired.
CHORESH BADEMJON (MEAT AND EGGPLANT GOULASH)
Provided by Marian Burros
Categories dinner, project, soups and stews, main course
Time 3h25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Peel eggplant and cut lengthwise into slices about 3/4-inch thick. Sprinkle with coarse salt and let stand at room temperature for about 1 hour, or until brown juices drain off. Set aside.
- Pat slices dry. Heat 1/4 cup oil in 2 1/2-to-3-quart Dutch oven or stewpot and in it gently saute onions over moderate heat until they are soft and bright golden brown. Stir in meat and add half of salt and pepper. Cover and simmer gently over moderate heat for about 2 hours, or until meat is completely tender. Stir frequently to prevent scorching and add water only if cooking liquid evaporates.
- While meat cooks and when eggplant slices have drained, pat them dry and fry gently in single layer in remaining oil in skillet. Turn eggplant slices so that each side is light golden brown and is tender. Eggplant should be done in about 7 minutes. Set aside.
- If fresh tomatoes are used, add them half an hour before the beef is finished cooking. Add tomato sauce 15 minutes before end of cooking time.
- Five or 10 minutes before serving, lay eggplant slices over top of beef and reheat together. Adjust seasonings. Serve spooned over steamed rice.
KHORESH BADEMJAN (PERSIAN EGGPLANT SAUCE)
Khoresh Bademjan is one of the more popular types or khoresh, which is a sauce including meats and vegetables that is served over fragrant rice. It is not really like a stew, since stews are served on their own, but the sauce resembles stew and those who enjoy stew will probably enjoy this as well. Recipe adapted from a recipe by Barb.
Provided by PalatablePastime
Categories Lamb/Sheep
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 15
Steps:
- Cut eggplant into quarters and then diagonally into 1/2-inch slices. Sprinkle liberally with salt, set in colander in sink.
- Set aside 1 tablespoon onion for garnish.
- In a large skillet, cook onion in olive oil until golden brown. Add meat and brown. Add diced tomatoes, tomato paste, turmeric, cinnamon, nutmeg and enough water to cover. Let simmer until meat is tender.
- Meanwhile, rinse eggplant and dry with paper towels. Brown slices on each side in a hot skillet sprayed with olive oil spray or a dab of oil. Lay over meat. and season with salt and pepper to taste. Cover and simmer until eggplant and tomato are tender, about 10 minutes.
- While meat is continuing to cook, place remaining onion in a small pan with a little olive oil and cook until soft. Add minced garlic and mint and cook 1 minute.
- Turn meat mixture into a serving dish and top with onion mixture.
- Serve with steamed rice.
Nutrition Facts : Calories 589.9, Fat 42.4, SaturatedFat 15.8, Cholesterol 108.9, Sodium 5137, Carbohydrate 25.2, Fiber 8.8, Sugar 11.8, Protein 29.3
More about "choresh bademjon meat and eggplant goulash recipes"
KHORESH BADEMJAN خورش بادمجان - PERSIAN MAMA
Web Apr 20, 2015 Khoresh Bademjan, also called khoresht e bademjan, or bademjoon ( Persian Eggplant Stew with Beef) is a classic Persian …
From persianmama.com
5/5 (10)Category Khoresh And RiceCuisine Persian
From persianmama.com
5/5 (10)Category Khoresh And RiceCuisine Persian
See details
KHORESH BADEMJAN (PERSIAN EGGPLANT STEW) - COOKING …
Web Mar 4, 2023 Published: Mar 5, 2023 by Ayeh Manfre Leave a Comment JUMP TO RECIPE Khoresh Bademjan has to be my number one …
From cookingwithayeh.com
5/5 (2)Calories 301 per servingCategory Mains
From cookingwithayeh.com
5/5 (2)Calories 301 per servingCategory Mains
See details
PERSIAN EGGPLANT STEW (KHORESH BADEMJAN) RECIPE - THE …
Web Dec 27, 2022 Ingredients For the Khoresh Bademjan: 1 1/2 pounds eggplant, stemmed, peeled, and cut into 1-inch pieces 1/2 teaspoon kosher salt, plus extra for salting the eggplant 1/4 cup plus 2 tablespoons extra …
From thespruceeats.com
From thespruceeats.com
See details
KHORSHT BADEMJAN, THE EGGPLANT STEW| PERSIAN FOOD …
Web Dec 29, 2019 Pour in four cups of water, let it boil, turn the heat down to low, cover the pot with a lid and let it cook for 2-3 hours until the meat is well-done. Soak the rice in a bowl of water for thirty minutes. Boil four …
From blog.termehtravel.com
From blog.termehtravel.com
See details
KHORESH BADEMJAN (PERSIAN EGGPLANT STEW) - UNICORNS IN …
Web Nov 21, 2019 Vegetable oil Yellow onion - chopped. Lamb - trimmed and cut into chunks. Spices - Turmeric, salt, pepper, cinnamon. Tomato paste Chinese Eggplants - peeled and cut in half lengthwise. Italian …
From unicornsinthekitchen.com
From unicornsinthekitchen.com
See details
KHORESH BADEMJAN - PERSIAN EGGPLANT STEW | 196 FLAVORS
Web Feb 19, 2023 There are really two versions of the khoresh bademjan recipe: ghooreh bademjan (غوره بادمجان) which is made with sour grapes and gheymeh bademjan (قیمه بادمجان), which is prepared with yellow split peas. …
From 196flavors.com
From 196flavors.com
See details
VEGAN KHORESH BADEMJAN (PERSIAN EGGPLANT STEW)
Web Jan 7, 2019 Method: Cook onions and eggplant in olive oil until soft. Add tomatoes, salt, pepper, garlic, turmeric, cinnamon, water and lemon juice to sauce and simmer for 20 minutes. Meanwhile, brown crumbles in oil and …
From palatablepastime.com
From palatablepastime.com
See details
KHORESH BADEMJAN RECIPE | BON APPéTIT
From bonappetit.com
3.7/5 (55)Author Andy BaraghaniServings 4Estimated Reading Time 7 mins
See details
KHORESHT BADEMJAN (EGGPLANT STEW) - YOUTUBE
Web Showing you how to make a Persian dish called Khoresht Bademjan. This is made with Italian eggplants, tomatoes and beef (if you don't eat red meat, you can u...
From youtube.com
From youtube.com
See details
KHORESH BADEMJAN - EGGPLANT STEW WITH CHICKEN - THE CASPIAN CHEF
Web Sep 1, 2019 Ingredients 2 tablespoons olive oil 4-6 chicken pieces, with bones and skin on 1 large onion, diced 4 cloves garlic, minced 1 teaspoon turmeric, ground 2 medium …
From thecaspianchef.com
From thecaspianchef.com
See details
THE BEST EGGPLANT STEW RECIPE EVER | KHORESH BADEMJON - YOUTUBE
Web Eggplant stew with meat is one of the traditional Iranian stews prepared from eggplant with meat and is also very delicious and is desired with saffron rice....
From youtube.com
From youtube.com
See details
KHORESH-E BADEMJAN (EGGPLANT BEEF STEW) - BIGOVEN
Web Sprinkle raw meat with cinnamon then brown in butter or margarine. Add onion and saute with meat. 3. If not using meat, saute onion in butter or margarine. 4. Transfer to a 3 …
From bigoven.com
From bigoven.com
See details
KHORESH BADEMJAN | PERSIAN EGGPLANT STEW RECIPE - PERSIANGOOD
Web Sep 4, 2021 Ingredients 500 grams Meat (small cubed beef or any similar meat) 6 Medium eggplants 3 Big peeled onions 2 Medium tomatoes, peeled and sliced into rings 2 …
From persiangood.com
From persiangood.com
See details
EGGPLANT KHORESH (KHORESH BADEMJAN) - MAMA LOLA COOKS
Web Mar 8, 2022 Remove excess oil from the pan except for 2 tablespoons. Sauté onion with a little bit of vegetable oil, add the meat to brown on medium heat. Add garlic and season …
From mamalolacooks.com
From mamalolacooks.com
See details
KHORESH BADEMJAN RECIPE: HOW TO MAKE PERSIAN EGGPLANT STEW
Web Oct 10, 2017 Stir, cover, and simmer on low heat for 30 minutes. In a small bowl, beat egg whites until fluffy. Set aside. Rinse eggplant slices and pat dry. Heat a large skillet over …
From culinarybutterfly.com
From culinarybutterfly.com
See details
KHORESH BADEMJAN RECIPE (PERSIAN EGGPLANT STEW) - LINSFOOD
Web Feb 19, 2018 Khoresh Bademjan or Bademjoon is a Persian Eggplant Stew with meltingly soft eggplants in a thick and tangy tomato based sauce, with pieces of meat to …
From linsfood.com
From linsfood.com
See details
KHORESH BADEMJAN - PERSIAN EGGPLANT STEW - PROPORTIONAL PLATE
Web Oct 20, 2020 Instructions. Fry the eggplants in canola oil until very tender. Set aside on paper towels. Sautee the onion in the canola oil over medium-high heat until translucent. …
From proportionalplate.com
From proportionalplate.com
See details
KHORESH BADEMJAN RECIPE; PERSIAN EGGPLANT STEW - COOKING COUNTY
Web Ingredients 6 eggplants 400 grams lamb cut into chunks 2 medium tomatoes 2 medium onions 1 tablespoon brewed saffron 2 tablespoons tomato paste Salt and black pepper …
From cookingcounty.com
From cookingcounty.com
See details
KHORESH BADEMJAN (EGGPLANT STEW) - THE DELICIOUS CRESCENT
Web Mar 27, 2023 Recipe Ingredients Here are some notes about ingredients. Meat: Traditional choices are lamb, beef or veal. But you can use goat or chicken legs without skin. Lamb …
From thedeliciouscrescent.com
From thedeliciouscrescent.com
See details
KHORESH GHEYMEH BADEMJAN (PERSIAN EGGPLANT STEW)
Web May 19, 2022 Sprinkle salt generously on both sides of the eggplants and set aside for 30 minutes. Preheat the oven to 400 degrees Fahrenheit, brush the eggplants with olive oil …
From sourandsweets.com
From sourandsweets.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love