Khoresh Bademjan is a classic Persian eggplant stew known for its rich and savory flavors, often served as a hearty main dish in Iranian households. This comforting dish combines tender eggplants, tomatoes, and chickpeas in a flavorful tomato-based sauce with aromatic saffron. While traditionally made with meat, this vegetarian version is equally satisfying, with the eggplants adding a meaty texture and the saffron providing a delicate floral note. Perfect when served with fluffy basmati rice, this stew is a must-try for anyone looking to explore the vibrant flavors of Persian cuisine.
Ingredients:
- 2 large Italian eggplants
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 tablespoons tomato paste
- 400 grams (about 1 ¾ cups) tomato passata
- Pinch of ground saffron (optional but recommended)
- 3 cups canned chickpeas, drained and rinsed
- 2 medium tomatoes, halved
- 2 tablespoons extra virgin olive oil
- 700 mL water
- Season with salt and cracked black pepper according to your liking.
Instructions:
- Prepare the Eggplants: Peel the eggplants in stripes (leaving some skin intact for texture) and cut them into thick slices or large cubes. Sprinkle them with salt and set aside for 20 minutes to draw out excess moisture.
- Sauté the Eggplants: In a large pan, heat 1 tablespoon of the olive oil over medium heat. Add the eggplant slices and fry them until golden brown on both sides. Remove and set aside.
- Cook the Onion and Garlic: In the same skillet, warm the leftover olive oil. Toss in the diced onion and sauté for approximately 5 minutes until it becomes soft and translucent. Then, add the minced garlic and continue cooking for an additional minute until it releases a fragrant aroma.
- Add the Tomato Paste and Passata: Stir in the tomato paste, cooking it with the onions and garlic for 2-3 minutes to enhance its flavor. Then add the tomato passata, stirring well to combine.
- Simmer the Stew: Pour in the water and add the saffron (if using), along with salt and pepper to taste. Bring the mixture to a simmer, then add the fried eggplants and chickpeas. Stir gently to combine, being careful not to break the eggplants.
- Add the Tomatoes: Place the halved tomatoes on top of the stew, cut side down. Place a lid on the pot and allow the stew to gently simmer over low heat for 40 to 45 minutes, or until the eggplants are soft and the flavors have beautifully blended.
- Serve: Once the stew is ready, adjust the seasoning with more salt and pepper if needed. Serve the Khoresh Bademjan hot over a bed of basmati rice for a complete Persian meal.
Conclusion:
Khoresh Bademjan is a delicious, vegetarian-friendly Persian eggplant stew that brings together rich flavors of tomatoes, chickpeas, and eggplants in a comforting dish. The saffron adds a touch of luxury, while the simple ingredients combine into a stew that’s hearty, satisfying, and perfect for serving with rice. This dish is a flavorful way to explore Persian cuisine with minimal effort.
Khoresh Bademjan: Persian Eggplant Stew
A rich and flavorful Persian eggplant stew madewith tender eggplants, chickpeas, and tomatoes, simmered in a fragrant tomatosauce and optionally enhanced with saffron.
Ingredients
- 2 large Italian eggplants
- 1 medium onion chopped
- 3 cloves garlic minced
- 3 tablespoons tomato paste
- 400 grams about 1 ¾ cups tomato passata
- Pinch of ground saffron optional but recommended
- 3 cups canned chickpeas drained and rinsed
- 2 medium tomatoes halved
- 2 tablespoons extra virgin olive oil
- 700 mL water
- Season with salt and cracked black pepper according to your liking.
Instructions
- Prepare the Eggplants: Peel the eggplants in stripes (leaving some skin intact for texture) and cut them into thick slices or large cubes. Sprinkle them with salt and set aside for 20 minutes to draw out excess moisture.
- Sauté the Eggplants: In a large pan, heat 1 tablespoon of the olive oil over medium heat. Add the eggplant slices and fry them until golden brown on both sides. Remove and set aside.
- Cook the Onion and Garlic: In the same skillet, warm the leftover olive oil. Toss in the diced onion and sauté for approximately 5 minutes until it becomes soft and translucent. Then, add the minced garlic and continue cooking for an additional minute until it releases a fragrant aroma.
- Add the Tomato Paste and Passata: Stir in the tomato paste, cooking it with the onions and garlic for 2-3 minutes to enhance its flavor. Then add the tomato passata, stirring well to combine.
- Simmer the Stew: Pour in the water and add the saffron (if using), along with salt and pepper to taste. Bring the mixture to a simmer, then add the fried eggplants and chickpeas. Stir gently to combine, being careful not to break the eggplants.
- Add the Tomatoes: Place the halved tomatoes on top of the stew, cut side down. Place a lid on the pot and allow the stew to gently simmer over low heat for 40 to 45 minutes, or until the eggplants are soft and the flavors have beautifully blended.
- Serve: Once the stew is ready, adjust the seasoning with more salt and pepper if needed. Serve the Khoresh Bademjan hot over a bed of basmati rice for a complete Persian meal.