Forktionary

Bademjan Delicious Persian Stew Recipe

Dive into the rich flavors of Bademjan (Eggplant) – a comforting and authentic Persian stew! This recipe, easily adaptable for vegetarians, pairs perfectly with fluffy Persian rice (polo). Impress your family and friends with this vibrant and flavorful dish, bursting with aromatic spices and tender eggplant. Get ready for a culinary journey to Iran!

Prep Time 30 mins
Cook Time 90 mins
Calories 352.2 kcal
Protein 43g
Rating 3.8 (4 Reviews)
Bademjan Delicious Persian Stew 69

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Bademjan Delicious Persian Stew

  • 2 large eggplants
  • 1 1/2 lbs ground lamb
  • 3 tablespoons tomato paste
  • 2 tablespoons lemon juice
  • 2 onions, chopped
  • 1 teaspoon turmeric
  • 1 teaspoon sugar
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt, to taste
  • 1/2 cup oil, divided
  • 2 cups water
  • 1 cup cooked Persian rice, for serving

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How to Make Bademjan Delicious Persian Stew

  1. Peel the eggplant and cut it lengthwise in half.
  2. Generously salt the eggplant halves and place them cut-side down in a colander. Let them drain for 30 minutes to release excess moisture.
  3. Rinse the eggplant halves thoroughly under cold water and pat them completely dry with paper towels. Alternatively, you can leave them to air dry overnight.
  4. Heat 1/4 cup of oil in a large skillet over medium heat. Fry the eggplant halves until lightly golden brown on both sides. Remove from skillet and set aside.
  5. In a deep pot or Dutch oven, heat the remaining 1/4 cup of oil over medium heat. Add the chopped onion and sauté until softened and lightly golden, about 5-7 minutes.
  6. If using meat, add the ground beef or lamb to the pot and cook, breaking it up with a spoon, until browned. Drain any excess fat.
  7. Stir in the black pepper, turmeric, and tomato paste. Sauté for another 2-3 minutes until fragrant.
  8. Pour in 2 cups of water, bring to a simmer, then reduce heat to low, cover, and let it simmer gently until the meat is tender (if using), about 30-45 minutes. Add more water if necessary to prevent sticking or drying out.
  9. Once the meat is tender (or if vegetarian, after simmering for 30 minutes), add the fried eggplant, sugar, lemon juice, and salt to taste.
  10. Bring the mixture to a gentle boil, then reduce heat and simmer for another 5-10 minutes to allow the flavors to meld.
  11. Taste and adjust the seasoning as needed. Serve hot with Persian rice (polo).

Nutrition Information (Approximate per serving)

Sodium

20 g

Sugar

110g

Fat

24g

Carbs

14g

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

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

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

Time To Make Course Main Ingredient Cuisine Preparation Occasion For 1 Or 2 Jewish Sephardi Main Dish Soups Stews Fruit Lamb Sheep Vegetables Asian Middle Eastern Iranian Persian Holiday Event Kosher Winter Stews Dietary Low Sodium Low Cholesterol Seasonal Low Calorie Passover Ramadan Rosh Hashana Inexpensive Healthy 2 Low In Something Citrus Lemon Meat Tomatoes Number Of Servings 4 Hours Or Less