To our valued customer, In the interest of health and safety of our people and community we have decided to close our dine in until further notice.

We thank you for your continued support and loyalty to date. Look after yourselves and those around you stay safe

We cannot wait to see you all again.

Gilaneh Restaurant management

Khoresh Bademjan

رستوران گیلانه سیدنی

Prep Time
20 mins
Cook Time
2 hrs
Total Time
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
Cuisine: Persian
Servings: 8 people

we serve khoreshe bademjoon in gilaneh -Persian restaurant in eastern suburbs

Ingredients

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

Instructions

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.

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