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.
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).
Desk of Contents
Why you are going to love this recipe
- Totally flavorful. There are simply 3 spices on this recipe, cumin, allspice and saffron, however they do not make the stew highly spiced. As an alternative, they taste it delicately, including oomph with out screaming out their presence. The tangy tomatoes, nutty chickpeas and creamy eggplants make the dish much more impossible to resist.
- Easy and simple recipe. It is a one-pot recipe and it does not require any mixing. I used canned chickpeas (homecooked chickpeas can be nice too), making this Persian khoresh bademjan recipe even more uncomplicated to place in combination.
- Wholesome recipe. The whole lot on this dish is superb to your well being, from the eggplants to the tomatoes and the chickpeas.
Components
- Further virgin olive oil. That is the most productive oil for this recipe. In case you do not have it or do not wish to use it, use any impartial vegetable oil.
- Eggplants. I used black-beauty eggplants, that are an Italian selection, that have been about 5 inches lengthy. You’ll additionally use Jap eggplants for this recipe.
- Tomatoes
- Onions. Pink or yellow onions will paintings right here.
- Garlic
- Spices: floor allspice, floor cumin, turmeric and saffron threads
- Tomato paste
- Canned or cooked chickpeas
- 3 cups water or vegetable inventory or mushroom inventory.
- Lemon or lime. Unique recipes use Persian dried limes and ghooreh (pickled bitter grapes) on this stew, however the ones aren’t simply sourced and contemporary lime juice or contemporary lemon juice does the task of including a pleasant tang to the recipe.
- Basil or parsley for garnish.
Not obligatory factor
- Dried mushrooms, for an speedy inventory. The mushrooms upload wonderful umami and texture, however you’ll be able to depart them out. You’ll additionally use vegetable inventory or water as a substitute. See notes in recipe card for tips on how to make the inventory.
Recipe FAQs
Recipes for khoresh bademjan ceaselessly ask you to peel the eggplant, however you do not wish to peel it for this recipe, except the eggplant is actually huge and the surface may be very difficult. The deep pink pores and skin of eggplant has precious anthocyanins, and while you peel it, you just about throw a big portion of the eggplant’s nutritive worth into the trash.
White beans can be nice right here. Some Persian recipes additionally use yellow break up peas.
You unquestionably can. I used only one 14 ounces can of chickpeas as a result of I sought after to stay the focal point at the eggplants, however you’ll be able to for sure upload extra chickpeas or white beans to bump up the protein and fiber.
Serving ideas
- Khoresh bademjan is normally served with Persian rice cooked till it has advanced an exquisite crust (tahdig) on the backside. Do that Persian rice with Saffron with the khoresh bademjan for a scrumptious meals revel in.
Garage directions
- Refrigerate: Retailer the khoresh bademjan in an hermetic container within the refrigerator for as much as 4 days. Like maximum stews, this one tastes even higher the day after it’s cooked.
- Freeze: Freeze in a freezer-safe container for as much as 3 months.
- Reheat: Thaw and reheat in a saucepan, microwave or oven earlier than serving.
Extra yummy eggplant recipes
Khoresh Bademjan (Persian Eggplant Stew) Recipe
Khoresh Bademjan (Khoresht e Bademjoon) is a scrumptious Persian eggplant stew. The eggplants are cooked to butter-soft tenderness in a tangy tomato sauce and delicately spiced with saffron and allspice. Chickpeas stand in for meat whilst including wholesome protein and deliciousness to this vegan recipe.
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Assessment Recipe
Servings: 6 servings
Energy: 216kcal
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Directions
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Soak saffron strands in ¼ cup heat water. Put aside.
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Soak eggplant slices in a big bowl full of salted water. Put aside for quarter-hour, then pat dry with paper towels.
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Coat the ground of a non-stick saute pan or saucepan with olive oil. Fry the eggplant slices over medium-high warmth till the bottom is golden-brown. Turn the eggplant slices and proceed cooking them till golden-brown on each side. The eggplant will have to be very comfortable and a fork pierced during the middle will have to move cleanly via. Take away to a plate and put aside.
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In the similar pan, position the sliced tomatoes in one layer. Roast a minute on each and every facet. Put aside.
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Upload some other tablespoon of olive oil to the pan. Upload onions with a beneficiant pinch of salt and saute over medium warmth till the onions start to brown.
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Upload the bottom allspice, floor cumin, turmeric and garlic. Upload floor black pepper to style. Stir and saute for a minute.
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Upload the tomato paste to the pan and blend it in. Upload the chickpeas and blend.
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Upload 3 cups water or vegetable inventory/mushroom inventory. Carry to a boil, quilt and let simmer for 10 mins.
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Position the cooked, sliced eggplants and tomatoes within the pan and press them in a little. Pour the saffron with the water it used to be soaked in and the lemon juice over the eggplant and tomatoes. Duvet and prepare dinner some other 10 mins. Garnish, if desired, with torn basil leaves. Serve scorching or at room temperature.
Recipe notes
- To make an speedy mushroom inventory, soak 10 dried shiitake mushrooms in 3 cups of scorching water for half-hour. Pressure out the mushrooms earlier than including the inventory to the pot. You’ll additionally slice the soaked mushrooms and upload them to the dish for extra texture and umami.
Serving ideas
- Khoresh bademjan is normally served with Persian rice cooked till it has advanced an exquisite crust (tahdig) on the backside. Do that Persian rice with Saffron with the khoresh bademjan for a scrumptious meals revel in.
Garage directions
- Refrigerate: Retailer the khoresh bademjan in an hermetic container within the refrigerator for as much as 4 days. Like maximum stews, this one tastes even higher the day after it’s cooked.
- Freeze: Freeze in a freezer-safe container for as much as 3 months.
- Reheat: Thaw and reheat in a saucepan or within the microwave earlier than serving.
Vitamin
Energy: 216kcal | Carbohydrates: 28g | Protein: 8g | Fats: 9g | Saturated Fats: 1g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 6g | Sodium: 59mg | Potassium: 572mg | Fiber: 9g | Sugar: 8g | Nutrition A: 471IU | Nutrition C: 12mg | Calcium: 68mg | Iron: 3mg
