Khoresh-e Bademjan — Persian Eggplant and Chickpea Stew
Khoresh-e Bademjan is a comforting Persian stew that pairs the melting sweetness of eggplants with the heartiness of chickpeas and spices. You'll love its aroma of cinnamon and dried mint, typical of Iranian cuisine. This vegetarian dish, often served at family meals, is a tribute to Persian cooking that elevates vegetables with subtle spices. Treat yourself to this easy and flavorful recipe, perfect for a cozy dinner.
Ingredients
- Eggplants2 large
- Cooked chickpeas400 g
- Onions2 medium
- Garlic3 cloves
- Chopped tomatoes400 g
- Tomato paste1 tbsp
- Turmeric1 tsp
- Cinnamon1/2 tsp
- Ground cumin1 tsp
- Paprika1 tsp
- Dried mint1 tbsp
- Lemon juice2 tbsp
- Olive oil3 tbsp
- Saltto taste
- Black pepperto taste
Instructions
- 1
Wash the eggplants, cut into thick slices, salt them and let drain for 15 minutes. Rinse and dry.
- 2
In a large pan, heat 2 tablespoons of olive oil and brown the eggplants on both sides. Set aside.
- 3
In a pot, heat the remaining oil and sauté the chopped onions until translucent. Add the minced garlic and spices (turmeric, cinnamon, cumin, paprika) and stir for 1 minute.
- 4
Add the chopped tomatoes, tomato paste, chickpeas, dried mint, salt and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
- 5
Place the eggplant slices in the sauce, cover and cook for 20 minutes over low heat. Drizzle with lemon juice at the end.
- 6
Serve hot with basmati rice or flatbread.
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