Khoresh-e Bademjan

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 220°C. Pierce the dried lime 3 or 4 times with the tip of a knife. Grind the saffron with a pinch of salt if you have a mortar, then steep it in the just-boiled water for at least 10 minutes to bloom its color and aroma. Slice the onion, chop the garlic, and prepare the lamb and tomatoes.

   1 whole dried lime1/4 tsp saffron threads, finely ground30 ml just-boiled water180 g yellow onion, thinly sliced2 cloves garlic cloves, finely chopped300 g lamb shoulder, cut into 3 cm cubes250 g ripe tomatoes, peeled and grated or finely chopped
2. 2

   Cut the eggplants into long wedges or thick rounds. Sprinkle with the salt for the eggplant and leave for 10 minutes; this seasons them and helps them brown faster. Pat dry well so they roast rather than steam.

   400 g eggplants1/2 tsp fine sea salt
3. 3

   While the eggplant sits, heat a heavy pot over medium-high heat with the olive oil for the stew. Add the lamb in a single layer and brown well for 4 to 5 minutes, turning to color several sides; proper browning builds the depth of the sauce. Add the onion and cook 5 minutes until softened and lightly golden, then stir in the garlic, turmeric, and black pepper for 30 seconds until fragrant.

   20 ml olive oil300 g lamb shoulder, cut into 3 cm cubes180 g yellow onion, thinly sliced2 cloves garlic cloves, finely chopped1 tsp ground turmeric1/2 tsp ground black pepper
4. 4

   Stir in the tomato paste and cook for 1 minute to remove its raw edge. Add the grated tomatoes, the salt for the stew, hot water or stock, and the pierced dried lime. Bring to a gentle boil, then reduce to a low simmer, cover partially, and cook for 25 minutes. The liquid should bubble lazily, not boil hard, so the lamb stays tender.

   25 g tomato paste250 g ripe tomatoes, peeled and grated or finely chopped1 1/4 tsp fine sea salt350 ml hot water or light lamb stock1 whole dried lime
5. 5

   Toss the eggplant with the olive oil for the eggplant, arrange on a tray in one layer, and roast for 18 to 20 minutes, turning once, until deeply golden and soft at the center. Roasting uses less oil than frying but still gives the classic silky texture.

   400 g eggplants20 ml olive oil
6. 6

   When the lamb is nearly tender, stir in the bloomed saffron and half of its liquid. Taste the sauce: it should be savory, lightly tart, and concentrated. If needed, simmer uncovered for a few minutes to thicken slightly.

   1/4 tsp saffron threads, finely ground30 ml just-boiled water
7. 7

   Nestle the roasted eggplant into the stew without over-stirring so the pieces keep their shape. Simmer uncovered for 5 to 7 minutes so the eggplant absorbs the sauce. Finish with the lemon juice for brightness and adjust salt if needed. The dish is ready when the lamb yields easily to a fork and the sauce lightly coats a spoon.

   400 g eggplants10 ml lemon juice
8. 8

   Rest the stew for 5 minutes off the heat before serving. Spoon the sauce over the lamb and eggplant and serve hot.

Origin & History

Khoresh-e Bademjan is a classic Iranian stew built around the Persian love of sweet-sour balance, aromatic saffron, and slow-cooked meats. Variations are found across Iran, often made with lamb or beef and sometimes finished with verjuice or extra tomatoes, but eggplant and dried lime are the defining hallmarks of the dish.