Khoresh Bademjan -Persian Eggplant Stew

If you like Persian Cuisine like me you would have chanced upon Koresh Bademjan. Simply translated, a koresh is a Persian Stew. Koresh Bademjan, is a stew with eggplants and traditionally lamb. The simple stew is cooked until the meat is tender and the eggplant is seductively silky. My original recipes starts with a recipe from Silk Road Vegetarian, it then gets some inspiration from this recipe. However, my addition here is using red kidney beans. I feel that starting out with the red kidney beans adds the protein and the longer cooking time that the meat offers in the original.

My Koresh Badamjan Story

This recipe comes to my kitchen thanks to my need to review Silk Road Vegetarian. This said, in the heart of a coolish winter, the flavors of this dish is comforting. Yes, the vegetables may or may not be seasonal but the concept is spot on. And the red kidney beans add a nice deep richness to the dish. I soak them for several hours. The dish comes together in about 40 minutes of slow simmering.

Khoresh Bademjan

A few tips and tricks

As I prep the rest of the ingredients, I simmer the red kidney beans for about 15 minutes. After this, I feel they sink beautifully with the cooking time offered for the dish.  An unusual but essential ingredient for me is the dried Persian lime.

It imbues the dish with smokey deep flavors. Make a batch of this subzi pollo or Persian Herb rice to compliment this meal and you will have a dish fit for kings.

I also love to add in some pine nuts and pomegranate seeds for a garnish. They add a festive beauty to this already lush dish. If you have some yogurt, mesh it with some herbs. Mix up a cucumber raita, it’s all good. Simple flavors make for a lush meal.

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Khoresh Bademjan from Silk Road Vegetarian

Prep Time: 1 hour

Cook Time: 1 hour

Total Time: 2 hours

A hearty Persian eggplant stew called Khoresh Bademjan.

Ingredients

  • 1 large eggplant (was not sure of the weight so I used 11/2 pounds)
  • 11/2 tablespoons salt (I cut this down considerably)
  • 1/2 cup of dried red kidney beans soaked overnight
  • 3 tablespoons olive oil
  • 2 onions, chopped
  • 4 cloves garlic, minced
  • 4 large tomatoes, peeled and chopped (this was about 1 pound)
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 dried Persian Lime
  • 1 tablespoon chopped mint
  • 1 tablespoon pine nuts (optional)
  • 1 tablespoon pomegranate seeds (optional)

Instructions

  1. Place the eggplant in a colander set over a large bowl and sprinkle with the salt, this will tame and bitterness. Let this rest for half and hour, then drain and pat dry with paper towels.
  2. While this is resting, simmer the beans in hot salted water for 15 minutes and drain.
  3. Heat the oil in a large saucepan set over medium-high heat. Sauté the onions, stirring and shaking the pan for 7 to 8 minutes or until translucent. Add in the garlic, stirring to ensure that it does not burn.
  4. Stir in the eggplant and stir and cook for 10 minutes, until the eggplant softens and sweats.
  5. Add in the tomatoes, turmeric and cumin and mix well.
  6. Cover and simmer on low heat for about 20 minutes, until the eggplants are nice and soft and sauce.
  7. Pierce the dried lime and add in with the red kidney beans and 1/2 cup water. Cover and simmer for 25 to 30 minutes, until the beans are tender and the sauce is nice and thick.
  8. Garnish with the mint, pine nuts and the pomegranate seeds if desired.
  9. Serve with a side of Basmati Rice.

Notes

Recipe from Silk Road Vegetarian Tuttlepublishing (2014)

https://spicechronicles.com/khoresh-bademjan-persian-eggplantfrom-silk-road-vegetarian/

 

 

 

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