Khoresht-e Bademjan

Name: Khoresht-e Bademjan
Cuisine: Persian (Iranian)
Ingredients: 3 medium eggplants (aubergines); 500 grams lamb or beef chunks; 2 cups tomatoes, pureed; 1 large onion, chopped; 3 garlic cloves; 1 teaspoon turmeric powder; 2 dried lime (limoo amani); 1/2 cup vegetable oil; to taste salt; 1/2 teaspoon black pepper

Khoresht-e Bademjan is a traditional Persian eggplant stew known for its rich and aromatic tomato-based sauce combined with tender meat, usually lamb or beef, and fried eggplants. It is a staple in Iranian households, celebrated for its balance of tangy, savory, and subtly sweet flavors, representing the depth of Persian slow-cooking techniques.

10 ingredients

savorytangyearthyaromaticslightly bitter

Culinary DNA Preview

Persian (Iranian)70%

New World30%

Ingredients

eggplants (aubergines)
3 medium
lamb or beef chunks
500 grams
tomatoes, pureed
2 cups
onion, chopped
1 large
garlic cloves
3
turmeric powder
1 teaspoon
dried lime (limoo amani)
2
vegetable oil
1/2 cup
salt
to taste
black pepper
1/2 teaspoon

Method

Steps not available

Origin Story

This dish originates from Iran, where stewing meats with vegetables and aromatic spices has been a culinary tradition for centuries, reflecting Persian mastery in creating layered, flavorful dishes.

Culinary DNA

Ingredient ancestry breakdown

Persian (Iranian)70%

ingredients+techniques

New World30%

ingredient_origin

Techniques

frying stewing sautéing

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