Khoresh-e Khalal Bademjan
Persian Almond Eggplant Stew
A rich and aromatic Persian stew featuring tender lamb, sweet-tart notes from grape molasses, and the delightful crunch of slivered almonds and fried eggplant. This dish is a classic comfort food, perfect for special occasions or a flavorful weeknight meal.
🧂 Ingredients
- 500 g Lamb shoulder or leg, cut into 1.5-inch cubes(Ensure cubes are relatively uniform for even cooking.)
- 2 medium Yellow onions, finely chopped
- 2 large Eggplant, peeled and cut into 1/2-inch thick strips (julienned)(Aim for strips about 3-4 inches long and 1/2 inch thick. Salting and rinsing can help remove bitterness and excess moisture.)
- As needed Vegetable oil or Grapeseed oil, for frying(Enough to generously coat the bottom of the pan for frying eggplant.)
- 100 g Slivered almonds(Reserve some for garnish.)
- 1/2 tsp Saffron threads, ground and bloomed(Grind saffron threads into a powder using a mortar and pestle, then steep in 2 tbsp of hot water for at least 10 minutes.)
- 3 tbsp Grape molasses (Rob-e Angoor)(Adjust to taste for desired sweetness and tartness. Pomegranate molasses can be used as a substitute but will alter the flavor profile.)
- 1 tsp Turmeric powder
- To taste Salt
- To taste Black pepper, freshly ground
- 3-4 cups Water or Lamb/Beef broth(Enough to cover the lamb during simmering.)
👨🍳 Instructions
- 1
Prepare the lamb: Pat the lamb cubes dry with paper towels. Season generously with salt and pepper. Heat 2 tablespoons of oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Brown the lamb in batches, ensuring not to overcrowd the pot, until deeply golden on all sides. Remove lamb and set aside.
⏱️ 15 minutes - 2
Sauté aromatics: Add the chopped onions to the same pot (add a little more oil if needed). Reduce heat to medium and cook, stirring occasionally, until softened and translucent, about 8-10 minutes. Stir in the turmeric powder and cook for another minute until fragrant.
⏱️ 10 minutes - 3
Simmer the lamb: Return the browned lamb to the pot with the onions. Pour in enough water or broth to just cover the lamb. Bring to a boil, then reduce heat to low, cover, and simmer gently for 1 hour and 30 minutes, or until the lamb is tender.
⏱️ 1 hour 30 minutes - 4
Prepare the eggplant: While the lamb simmers, prepare the eggplant. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat until shimmering. Fry the eggplant strips in batches until golden brown and tender on both sides. Do not overcrowd the pan. Drain on paper towels and set aside.
⏱️ 20 minutes - 5
Toast the almonds: In a dry skillet over medium heat, toast the slivered almonds until lightly golden and fragrant, stirring frequently to prevent burning. Set aside.
⏱️ 5 minutes - 6
Combine and finish the stew: After the lamb has simmered for 1 hour and 30 minutes and is tender, gently stir in the fried eggplant, bloomed saffron, and grape molasses. Continue to simmer, uncovered, for another 15-20 minutes, allowing the flavors to meld and the sauce to thicken slightly. Taste and adjust seasoning with salt and pepper if needed.
⏱️ 20 minutes - 7
Serve: Ladle the Khoresh-e Khalal Bademjan into serving bowls. Garnish generously with the toasted slivered almonds. Serve hot with steamed basmati rice.
⏱️ 5 minutes
💡 Pro Tips
- ✓For a richer flavor, use lamb broth instead of water. For a deeper sweet-sour balance, you can add a touch of lemon juice at the end.
- ✓The julienne cut for the eggplant is traditional and helps it absorb the flavors of the stew. Ensure the eggplant is fried until tender but not mushy.
- ✓The combination of grape molasses and saffron creates a unique sweet, tart, and subtly floral flavor profile that is characteristic of this dish.
- ✓Toasting the almonds before adding them enhances their nutty flavor and aroma.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add 1/2 cup of rinsed barberries along with the eggplant in Step 6 for an extra layer of tartness and color.
- Increase the amount of slivered almonds to 150g for a nuttier stew.
- For a vegetarian version, substitute the lamb with firm tofu or large portobello mushrooms, and use vegetable broth.