Khoresh-e Khalal Bademjan (Persian Almond Eggplant Stew)

🧂 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. 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. 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. 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. 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. 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. 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. 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.

🔄 Variations

• 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.

🥗 Nutrition

Per serving