Khoresh Bademjan (Persian Eggplant Stew)

Method9 steps · about 2 hr 20 min

1. 1

   Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Saute onion in the vegetable oil for about 5 minutes until golden.

   Sauté chopped onions · 5 minUses 2 tbsp vegetable oil for onions from 5 tbsp supply · 2 large yellow onions (chopped)

2. 2

   Step 2: Add in the lamb (1 lb) to the sauteed onion and sear until brown. Add in turmeric (1/2 tsp), salt (1 tsp), pepper and cinnamon (1/4 tsp) to the lamb and onion.

   Uses Golden sautéed onions · 1 lb lamb (cut into 1 inch cubes) · 1/2 tsp turmeric · 1 tsp salt · 1/2 tsp black pepper · 1/4 tsp cinnamon

3. 3

   Step 3: Stir in the tomato paste (4 tbsp) and mix well.

   Uses Browned spiced lamb with onion · 4 tbsp tomato paste

4. 4

   Step 4: Add the 6 cups water, bring to a simmer, cover and cook about 1 hour 30 minutes until lamb is fully cooked and fork-tender.

   Simmer lamb to fork-tender · 90 minUses Spiced lamb and onion with tomato paste · 6 cups water

5. 5

   Step 5: Meanwhile, heat the remaining 3 tbsp vegetable oil in a pan over medium heat. Fry the eggplants for about 5 minutes on each side until they are soft and cooked.

   Fry each eggplant batch 5 minutes per side · 10 minUses Remaining 3 tbsp vegetable oil for eggplant · 4 Chinese eggplants (peeled and cut in half)

6. 6

   Step 6: Once the stew is cooked and the lamb is tender, pierce the Persian limes with a fork and and add them to the stew. Let it simmer for 10 minutes.

   Simmer with limes · 10 minUses Fully cooked fork-tender lamb stew · 5 dried Persian limes

7. 7

   Step 7: Add the fried eggplants to the stew and simmer for another 5 minutes.

   Simmer with eggplant · 5 minUses Cooked lamb stew simmered with pierced dried limes · Fully cooked fried eggplant halves

8. 8

   Step 8: Heat some olive oil in a pan and fry the tomatoes for about 4 minutes on each side.

   Fry halved tomatoes 4 minutes per side · 8 minUses 3 roma tomatoes (cut in half) · Some separate olive oil for frying tomatoes; quantity unspecified

9. 9

   Step 9: Serve the stew with tomatoes and white rice.

   Uses Finished lamb and eggplant stew · Fried tomato halves · Ready cooked Persian white rice for serving; quantity unspecified