Khoresht-e Bademjan (Persian Eggplant Stew)
This khoresht-e bademjan is a true journey to the heart of Persia. Imagine a creamy tomato sauce perfumed with turmeric, enveloping melting lamb pieces and confit eggplants. Each bite is an explosion of sweetness and deep flavors, typical of Persian stews made with love for dinner. I recommend enjoying it with saffron-scented rice for a perfect pairing. It's a comforting dish that fills the house with aroma and brings family and friends together around a generous table.
Ingredients
- eggplants3 large
- onions2 large
- lamb fillet (or halal beef)500g
- tomatoes4 ripe
- tomato paste2 tbsp
- turmeric1 tsp
- salt and pepperto taste
- olive oil3 tbsp
- water500 ml
- fresh minta few sprigs
Nutrition
Instructions
- 1
Peel and slice eggplants into 1 cm rounds. Sprinkle with salt and let sit for 30 min, then rinse and pat dry.
- 2
Heat 2 tbsp oil in a pot. Sauté chopped onions until translucent. Add meat cut into pieces and brown on all sides.
- 3
Add turmeric, tomato paste, grated tomatoes, salt and pepper. Stir for 2 min, then pour in water. Cover and simmer on low heat for 45 min.
- 4
In a pan, heat remaining oil and fry eggplant slices for 3 min per side. Drain on paper towels.
- 5
Add eggplants to the pot with the meat. Continue cooking covered for 20 min, until sauce thickens and eggplants are tender.
- 6
Serve hot, garnished with fresh chopped mint. Accompany with Persian basmati rice (tahdig) or lavash bread.
🍽️ Rejoignez BantajCuisine gratuitement
Sauvegardez vos recettes, créez des collections et accédez au Mode Cuisine.
Avis
(0)Aucun avis. Soyez le premier a noter cette recette !