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Aab Goosht E Baadenjaan Recipe

Indulge in the rich flavors of Aab Goosht e Baadenjaan, a hearty and comforting Persian lamb stew featuring tender eggplant and potatoes. This authentic Iranian recipe, perfect for a special dinner, boasts a depth of flavor developed over a slow simmer. Skip the rice – this stew is traditionally served with crusty bread for dipping into the flavorful broth. Prepare for a culinary journey to the heart of Persia!

Prep Time 30 mins
Cook Time 135 mins
Calories 924.1 kcal
Protein 88g
Rating 4.5 (2 Reviews)
Aab Goosht E Baadenjaan 80

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Aab Goosht E Baadenjaan

  • 1 lb lamb
  • 1 cup dried split peas
  • 2 medium eggplants
  • 2 large onions
  • 2 medium potatoes
  • 2 tablespoons tomato paste
  • 1/4 cup vegetable oil, plus extra for frying eggplants
  • 1 teaspoon salt, plus a pinch for eggplants
  • 1/2 teaspoon black pepper
  • 1 teaspoon turmeric
  • 6 cups hot water, plus extra if needed
  • crusty Iranian bread, pita, or similar

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How to Make Aab Goosht E Baadenjaan

  1. Thinly slice 2 large onions and fry in 1/4 cup vegetable oil until lightly golden.
  2. Wash 1 cup of dried split peas and fry them lightly with the onions for a few minutes.
  3. Add 1 lb of lamb, cut into 1-inch cubes, to the pot. Fry over medium heat until the lamb is browned on all sides.
  4. Stir in 1 tsp salt, 1/2 tsp black pepper, and 1 tsp turmeric.
  5. Pour in 6 cups of hot water. Bring to a simmer, then reduce heat to low, cover tightly, and cook for 30 minutes.
  6. While the stew simmers, peel and slice 2 medium eggplants to a thickness of 1 cm. Sprinkle with a pinch of salt.
  7. Peel and cube 2 medium potatoes.
  8. Heat a little more oil and fry the eggplant slices on both sides until lightly browned.
  9. After 30 minutes of simmering, add the fried eggplants, potatoes, and 2 tbsp of tomato paste to the stew.
  10. Cover tightly and continue to cook over low heat for another 30 minutes, adding more hot water if needed.
  11. Once cooked, carefully pour the excess liquid into a separate container.
  12. Using the back of a fork or spoon, gently mash the stew ingredients until they are mostly broken down but still have some texture.
  13. Serve the Aab Goosht e Baadenjaan hot, with the crushed stew and the flavorful broth served separately. Enjoy with crusty Iranian bread, pita, or similar, for dipping.
  14. Remember: Rice is not traditionally served with Aab Goosht.

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

109g

Fat

71g

Carbs

39g

Recipe Categories (Choose a category and find related recipes!)

Soups, Stews & Chilis Main Courses Main Dish / Dinner Beef & Red Meat Lamb Recipes Gluten Free Fall Recipes

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Cuisine Preparation Asian Middle Eastern Iranian Persian Easy Dietary Low Sodium Low Cholesterol Low Calorie Low Carb Healthy 2 Low In Something 4 Hours Or Less