Saturday, September 23, 2023

Khoresh Bademjan (Persian Eggplant Stew)


Khoresh Bademjan (Khoresht e Bademjoon) is a scrumptious Persian eggplant stew. The eggplants are cooked to butter-soft tenderness in a tangy tomato sauce that is delicately spiced with saffron and allspice. Chickpeas stand in for meat whilst including wholesome protein and deliciousness to this vegan recipe.

Khoresh bademjan in a copper pot with eggplant slices, tomatoes and basil garnish.

Considered one of my favourite summer time greens, eggplants, play a starring function on this scrumptious Persian eggplant stew, Khoresh Bademjan.

That is an ideal dish for an eggplant/brinjal/aubergine lover to take a look at, but it surely additionally has the mojo to transform those that are both at the fence about this scrumptious veggies, or downright hate it.

Eggplants pair deliciously with tomatoes in Indian recipes like Baingan Bharta and Baingan Masala and on this African Peanut Stew. The mix is solely as alluring, however another way so, on this Persian recipe. The eggplants are pan-fried earlier than they’re simmered within the stew and double-cooking them this manner makes them meltingly mushy and voluptuous and completely impossible to resist.

Usually meats akin to lamb, hen or pork are added to this eggplant stew, however for this vegan recipe we will be able to use chickpeas so as to add protein, texture and lots of deliciousness. Use a mushroom inventory if conceivable so as to add wonderful umami, or make an speedy inventory with mushrooms (directions within the notes phase of the recipe card under).


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