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Khoresh Bademjan
Persian Eggplant Stew
A rich and comforting Persian stew featuring tender lamb, sweet fried eggplant, and a savory tomato base, enhanced with the bright tang of sour grape juice. A true classic for any table.
đ§ Ingredienser
- 500 g Lamb shoulder or leg, cut into 1.5-inch cubes(Ensure cubes are relatively uniform for even cooking.)
- 3 medium Eggplant (preferably globe or Italian), peeled(About 600-700g total. Peel them completely or leave some strips of skin for visual appeal. Slice into 1/2-inch thick rounds.)
- 400 g Tomatoes, ripe(About 3-4 medium tomatoes. Puree or finely chop.)
- 1 large Yellow onion, finely chopped(About 200g.)
- 3 tbsp Tomato paste(Adds depth of color and flavor.)
- 3 tbsp Sour grape juice (Ab Ghooreh) or pomegranate molasses(Adjust to taste. If using pomegranate molasses, start with 2 tbsp and add more if needed, as it can be very potent.)
- 1 tsp Turmeric powder
- to taste Salt
- to taste Black pepper, freshly ground
- sufficient for frying ml Vegetable oil or ghee(About 1/2 cup (120ml) for frying eggplant.)
- 2 cups Water or lamb broth(About 480ml. For simmering the stew.)
đšâđł Instruktioner
- 1
Prepare the eggplant: Slice the peeled eggplants into 1/2-inch thick rounds. Sprinkle generously with salt and let them sit for 20-30 minutes to draw out moisture and bitterness. Pat them thoroughly dry with paper towels. Heat about 1/2 inch of oil in a large skillet over medium-high heat (around 190°C / 375°F). Fry the eggplant slices in batches until golden brown and tender on both sides, about 3-4 minutes per side. Drain on paper towels and set aside.
â±ïž 30 minutes - 2
Brown the lamb and aromatics: In a heavy-bottomed pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Add the lamb cubes and sear them on all sides until nicely browned. Remove the lamb and set aside. Add the chopped onion to the pot and sauté until softened and translucent, about 5-7 minutes. Stir in the turmeric powder and cook for another minute until fragrant. Return the lamb to the pot.
â±ïž 15 minutes - 3
Simmer the stew base: Stir in the tomato paste and cook for 1-2 minutes, stirring constantly, until it darkens slightly. Add the pureed or chopped tomatoes, salt, and pepper. Pour in the water or broth, ensuring the lamb is mostly submerged. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer gently for at least 1.5 hours, or until the lamb is very tender. Stir occasionally to prevent sticking.
â±ïž 1 hour 45 minutes - 4
Assemble and finish the stew: Carefully arrange the fried eggplant slices in a single layer over the lamb mixture. If needed, add a little more water or broth to ensure there's enough liquid for simmering. Cover the pot again and continue to simmer for another 30 minutes, allowing the flavors to meld and the eggplant to absorb the sauce. Stir in the sour grape juice (or pomegranate molasses) just before serving. Taste and adjust seasoning with salt, pepper, or more sour grape juice if desired. Serve hot.
â±ïž 30 minutes
đĄ Proffstips
- âSalting and frying the eggplant separately ensures it holds its shape and absorbs less oil, resulting in a less greasy texture.
- âThe sour grape juice (Ab Ghooreh) is traditional and provides a unique tangy counterpoint to the rich lamb and sweet tomatoes. Pomegranate molasses is a good substitute.
- âLow and slow simmering is key to tenderizing the lamb and developing the deep flavors of the stew.
- âEnsure the eggplant is submerged in the sauce during the final simmering stage to soften and absorb the flavors.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- For a richer tomato flavor, add a can of diced tomatoes along with the fresh tomatoes.
- In season, add a handful of fresh unripe grapes (like green grapes) during the last 30 minutes of simmering for an extra layer of tartness.
- For a vegetarian version, substitute firm tofu or large portobello mushrooms for the lamb.