Persian summer stew · Silky eggplant
Khoresh Bademjan Recipe (Persian Eggplant and Lamb Stew)
Salt the eggplant. Fry hot. Eggplant last.
Recipe by Farwa ZeeshanTested in the NineFoods home kitchenKhoresh bademjan is lamb simmered in tomato and sour grape juice, with golden eggplant laid on top for the last half hour. The eggplant drinks oil and turns greasy, or collapses into mush. The fix is salting it to draw out water, frying in hot oil until golden, and adding it only near the end so it stays whole and silky.
The 3 laws of khoresh bademjan
Why this recipe works
Straight to pan
Salting draws out water and bitterness.
Warm oil
Hot oil seals instead of soaking.
Early in
Late addition stays whole.
Shopping and prep list
Ingredients
Stew
Eggplant
The NineFoods eggplant gauge
Is the eggplant fried right?
Look at the colour and press it.
Method · 4 stages
Step by step
Prep eggplant
- Salt eggplant halves and rest 30 minutes; pat dry.
Braise lamb
- Fry onions, add turmeric and lamb, then tomato paste.
- Add water, salt, pepper and simmer covered.
Fry eggplant
- Fry eggplant in hot oil. Use the gauge above.
Finish
- Lay eggplant and tomatoes on the stew, add sour grape and saffron.
- Simmer without stirring.
Chef's troubleshooter
What went wrong? Pick the symptom
Why
Oil not hot.
Fix next time
Fry in very hot oil and drain well.
Why
Not salted.
Fix next time
Salt and rest 30 minutes.
Why
Eggplant in too early.
Fix next time
Add for the last 30 minutes.
Why
No sour element.
Fix next time
Add more sour grape or lemon.
Swap smart
Ingredient roles and substitutes
| Ingredient | Job in the dish | Swap with |
|---|---|---|
| Lamb | Main | Chicken thighs, 40 minutes |
| Sour grape juice | Tang | Lemon juice or a dried lime |
| Frying | Eggplant | Brush with oil and roast at 220 C |
| Tomatoes | Body | Canned plum tomatoes |
After the meal
Serve, store, reheat
Serve with
Chelow rice and tahdig.
Store
Fridge 3 days; freeze 2 months.
Reheat
Low heat, covered, without stirring.
How we tested this recipe
Tested in a home kitchen, not a studio
Recipe developed and tested by Farwa Zeeshan, who cooks and tests every NineFoods recipe on a regular home stove.
- Cooked from start to finish with the exact quantities above for 4 servings, using both the metric and US cup measures.
- Every one of the 4 stages was timed at the stove; heat levels and the 'look for' cues are what we saw in the pan.
- The doneness check (is the eggplant fried right) and the troubleshooter come from batches that went wrong, and how we fixed them.
- Reheating and storage advice was checked on leftovers, not guessed.
Keep cooking
Related recipes and guides
Quick answers
Khoresh Bademjan FAQ
What is khoresh bademjan?
A Persian stew of lamb and eggplant in a tangy tomato sauce.
How do I stop eggplant soaking up oil?
Salt it, dry it and fry in very hot oil.
Can I bake the eggplant?
Yes, brush with oil and roast at 220 C.
What is abghooreh?
Sour unripe grape juice used in Persian cooking.