2 hrs 20 mins
Khoresh Bademjan is a deliciously balanced Persian stew that is prepared with eggplants, as well as lamb or beef and tomatoes
Course: Main Course
Servings: 8 people
we serve khoreshe bademjoon in gilaneh -Persian restaurant in eastern suburbs
6 Chinese eggplants (or 4 medium size eggplants) 2 lb beef stew , cubed 1 onion , thinly sliced 3 cloves garlic , crushed 2 tablespoons tomato paste 1 (28 oz) can crushed peeled tomato 1 cup sour grapes (ghoreh), or juice of 1 lime 1 tablespoon turmeric ½ teaspoon saffron , diluted in 1 tablespoon of water Vegetable oil Salt Pepper
Place the beef, 5 cups of water and the turmeric in a pressure cooker. Add salt and pepper and cook for about 45 minutes. You may also cook the meat in a Dutch oven for about 2 hours. Meanwhile, peel and trim the eggplants. Halve the Chinese eggplants lengthwise or quarter the regular eggplants lengthwise. Fry the eggplants in a large skillet with 8 tablespoons of hot oil for about 10 minutes or until brown. Remove from skillet and place on paper towel. In the same skillet, add 2 more tablespoons of oil and fry the onion until caramelized, for about 10-15 minutes. Add the tomato paste, garlic, saffron and continue cooking while stirring for another 5 minutes. Add the cooked beef, beef broth, crushed tomatoes, and sour grapes. Bring to a boil. Add eggplants, lower the heat and simmer for another 30 to 45 minutes. Serve over Persian steamed rice.