Khoresh Bademjan Persian Eggplant Sauce Food
KHORESH BADEMJAN (PERSIAN EGGPLANT SAUCE)
Khoresh Bademjan is one of the more popular types or khoresh, which is a sauce including meats and vegetables that is served over fragrant rice. It is not really like a stew, since stews are served on their own, but the sauce resembles stew and those who enjoy stew will probably enjoy this as well. Recipe adapted from a recipe by Barb.
Provided by PalatablePastime
Categories Lamb/Sheep
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 15
Steps:
- Cut eggplant into quarters and then diagonally into 1/2-inch slices. Sprinkle liberally with salt, set in colander in sink.
- Set aside 1 tablespoon onion for garnish.
- In a large skillet, cook onion in olive oil until golden brown. Add meat and brown. Add diced tomatoes, tomato paste, turmeric, cinnamon, nutmeg and enough water to cover. Let simmer until meat is tender.
- Meanwhile, rinse eggplant and dry with paper towels. Brown slices on each side in a hot skillet sprayed with olive oil spray or a dab of oil. Lay over meat. and season with salt and pepper to taste. Cover and simmer until eggplant and tomato are tender, about 10 minutes.
- While meat is continuing to cook, place remaining onion in a small pan with a little olive oil and cook until soft. Add minced garlic and mint and cook 1 minute.
- Turn meat mixture into a serving dish and top with onion mixture.
- Serve with steamed rice.
Nutrition Facts : Calories 589.9, Fat 42.4, SaturatedFat 15.8, Cholesterol 108.9, Sodium 5137, Carbohydrate 25.2, Fiber 8.8, Sugar 11.8, Protein 29.3
KHORESH-E BADEMJOON (PERSIAN LAMB, EGGPLANT AND TOMATO STEW)
Bademjoon, sometimes spelled bademjan, is a quintessential summer dish in Iran, and it was a childhood favorite of mine. Fresh lemon juice and ghooreh, or unripe grapes, lighten the stew and lend a particularly tart punch. (Use fresh or frozen ghooreh if you can find either. You could also use pickled ghooreh, but be sure to rinse them well before using to rid them of excess salt.) Those sharp flavors contrast nicely with the soft, comforting texture of the eggplant and tomatoes, which grow silky as they cook down. This dish is particularly delicious with a piece of crunchy tahdig.
Provided by Samin Nosrat
Categories dinner, meat, soups and stews, main course
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- In a large bowl, season lamb with turmeric, 1 teaspoon salt and 1/2 teaspoon pepper. Set aside.
- Peel the eggplants but leave the green skin on the stem end intact. Trim the tips of the stems and make an incomplete lengthwise cut in each eggplant from the bottom, leaving both halves attached at the stem. Place eggplants in a colander set inside a large bowl. Sprinkle with salt and let sit for 30 minutes.
- In the meantime, set a large Dutch oven or similar pot over medium-high heat. When the pot is hot, add 3 tablespoons oil. When the oil shimmers, add onion and cook, stirring regularly, until softened and browned, 16 to 18 minutes.
- Add the meat and cook, turning regularly, until it browns evenly on all sides, 8 to 10 minutes. Add 4 cups water and increase heat to high. Bring to a boil, then reduce heat, cover, and simmer for 1 hour.
- In the meantime, rinse the eggplants, dry thoroughly and set aside. Remove stems and halve tomatoes through their cores and set aside. Line a baking sheet with two layers of paper towels and set aside.
- Set a large frying pan over high heat. When the pan is hot, add 1/4 cup oil and carefully lay eggplants in the pan in a single layer. It's crucial to leave space between each eggplant for steam to escape, so brown in batches if necessary. Reduce heat to medium-high and cook, turning regularly, until eggplants are browned on all sides, 10 to 12 minutes. Remove browned eggplants to lined baking sheet and allow to drain.
- Use the same pan to brown tomatoes, cut-side down, in remaining 2 tablespoons oil for about 5 minutes. Flip and cook tomatoes on skin side until lightly browned, 1 to 2 minutes, then remove to lined baking sheet.
- Once the meat has cooked for 1 hour, stir in the tomato paste, saffron and 1/4 cup lime juice. Taste and adjust seasoning with salt and pepper. Carefully arrange the browned eggplants and tomatoes atop the stew and then sprinkle on the young grapes. Allow the stew to come to a boil, then reduce heat to simmer, uncovered, until meat is falling apart and stew is thick and unctuous, about 1 hour. Without jostling the eggplants too much, taste a spoonful or two of the stew. It should be pleasantly tart, so adjust the seasoning with salt and lime juice as needed.
- Serve hot, with Persian rice and mast-o khiar, as well as pickles, fresh herbs, scallions and radishes, if desired.
More about "khoresh bademjan persian eggplant sauce food"
KHORESH BADEMJAN - TRADITIONAL PERSIAN EGGPLANT STEW
Add the tomato paste, garlic, saffron and continue cooking while stirring for another 5 minutes. Add the cooked beef, beef broth, crushed …
From 196flavors.com
5/5 (2)Category Main CourseAuthor Mike BenayounTotal Time 2 hrs 20 mins
From 196flavors.com
5/5 (2)Category Main CourseAuthor Mike BenayounTotal Time 2 hrs 20 mins
- Add the beef, 5 cups (1,25 liter) of water and the turmeric into a pressure cooker. Season with salt and pepper, and cook for about 45 minutes. The meat can also be cooked in a Dutch oven for about 2 hours.
- Meanwhile, peel and trim the eggplants. Halve the Chinese eggplants lengthwise or quarter the regular eggplants lengthwise.
- Fry the eggplants in a large skillet over medium to high heat with 8 tablespoons of oil for about 10 minutes or until brown. Remove from skillet and place on paper towel.
- In the same skillet, add 2 more tablespoons of oil and fry the onion until caramelized, for about 10 to 15 minutes.
KHORESH BADEMJAN RECIPE | BON APPéTIT
Step 1. Heat 6 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Working in batches, cook eggplant in a single layer, …
From bonappetit.com
3.7/5 (53)Author Andy BaraghaniServings 4Estimated Reading Time 7 mins
From bonappetit.com
3.7/5 (53)Author Andy BaraghaniServings 4Estimated Reading Time 7 mins
- Heat 6 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Working in batches, cook eggplant in a single layer, adding another 1 Tbsp. oil if pan looks dry, until deeply browned, about 3 minutes per side. Transfer to paper towels; season with salt.
- Add remaining 2 Tbsp. oil to same pot and cook onion over medium-high, stirring occasionally, until softened and browned around the edges, 8–10 minutes. Sprinkle turmeric and cinnamon over and season with salt and pepper. Cook, stirring, until fragrant, about 30 seconds. Stir in tomato paste and cook, stirring, until slightly darkened in color, about 2 minutes. Add tomatoes; cook, still stirring, until tomatoes have burst and mixture is very thick, 7–9 minutes.
- Nestle eggplant into sauce and season lightly with salt. Pour in 5 cups water; bring to a simmer. Pierce dried lemon omani with a paring knife and add to pot. (If using lime juice instead, add when dish is finished cooking.) Cook, gently stirring occasionally, until thickened and eggplant is almost creamy in texture, 40–50 minutes.
- Divide rice among bowls; ladle stew over. Top with parsley and yogurt and serve with flatbread.
KHORESH BADEMJAN (PERSIAN EGGPLANT STEW) - UNICORNS IN …
Instructions. Heat 2 tablespoon vegetable oil in a large pot over medium heat. Saute onion in the vegetable oil for about 5 minutes until …
From unicornsinthekitchen.com
4.9/5 (14)Calories 272 per servingCategory Main Course
From unicornsinthekitchen.com
4.9/5 (14)Calories 272 per servingCategory Main Course
- Heat 2 tbsp vegetable oil in a large pot over medium heat. Saute onion in the vegetable oil for about 5 minutes until golden.
- Add in the lamb to the sauteed onion and sear until brown. Add in turmeric, salt, pepper and cinnamon to the lamb and onion.
- Pour the water and bring the stew to simmer. Let the stew cook for about one hour and 30 minutes until the lamb is fully cooked.
KHORESH BADEMJAN (PERSIAN EGGPLANT STEW) - LINSFOOD
What does Khoresh Bademjan mean? In Farsi (the Persian language): khoresh = stew; bademjan – eggplants; So, Eggplant Stew. …
From linsfood.com
4.9/5 (104)Total Time 1 hr 50 minsCategory Main Course With RiceCalories 241 per serving
From linsfood.com
4.9/5 (104)Total Time 1 hr 50 minsCategory Main Course With RiceCalories 241 per serving
- Get a large bowl and fill it with cool tap water. Add 1 Tbsp of salt in and squeeze the juice of half the lemon.
- While the beef is cooking, let's attend to the eggplants. Rinse and pat dry the eggplants. Using a pastry brush, lightly brush each eggplant with olive oil and place under the grill (broiler) on high. Grill for 15 minutes, flipping them halfway through. Set aside until the beef is ready.
- When the beef is done, add the eggplants to the stew, bring back to a boil, then lower the heat and simmer for 20 minutes, until the eggplants are fully cooked and soft.
KASHK BADEMJAN RECIPE - PERSIAN EGGPLANT WITH WHEY
Preparing the Eggplant Dip: Fry the eggplant in heated oil and set the eggplants aside. Stir-fry the rest of the onions in the remaining oil and add salt, turmeric, and mint powder. Add the fried eggplants. Then add the whey, …
From epersianfood.com
From epersianfood.com
KHORESH BADEMJAN خورش بادمجان - PERSIAN MAMA
Next add salt and the broth of the cooked beef. Bring the sauce to a boil and add the cooked beef, baked eggplants, frozen sour grapes and the optional saffron. Bring the sauce to another boil, then reduce the heat, cover and simmer until …
From persianmama.com
From persianmama.com
PERSIAN EGGPLANT STEW RECIPE (KHORESHT BADEMJAN)
Heat a kadai and add oil. After the oil gets heated, add onions and fry till onions turn pinkish. Add garlic and saute till aroma of garlic gets released. Now add the chopped eggplant and cook till eggplant softens and releases water. Now …
From archanaskitchen.com
From archanaskitchen.com
VEGAN KHORESH BADEMJAN (PERSIAN EGGPLANT STEW)
Method: Cook onions and eggplant in olive oil until soft. Add tomatoes, salt, pepper, garlic, turmeric, cinnamon, water and lemon juice to sauce and simmer for 20 minutes. Meanwhile, brown crumbles in oil and …
From palatablepastime.com
From palatablepastime.com
PERSIAN VEGETARIAN EGGPLANT STEW – KHORESHTEH …
Prep the eggplant by peeling and salting them. The salt will pull out the bitterness of the eggplant so pat off the pieces with a dry paper towel before cooking. Putting the salted eggplant out in the sun for 30 minutes will help …
From beatseats.com
From beatseats.com
PERSIAN EGGPLANT STEW (KHORESH BADEMJAN) RECIPE
Gather the ingredients. Place the eggplant in a large colander set over a bowl. Sprinkle with a generous pinch or two of kosher salt and set aside. In a Dutch oven or large pan set over medium-high heat, warm the oil. Add the …
From thespruceeats.com
From thespruceeats.com
IRANIAN FOOD: KHORESH BADEMJAN (THE EGGPLANT STEW)
Step 1. Heat 6 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Working in batches, cook eggplant in a single layer, adding another 1 Tbsp. oil if pan looks dry, until deeply browned, about 3 minutes per …
From iranpress.com
From iranpress.com
VEGETARIAN KHORESH BADEMJAN - PERSIAN MAMA
4 Chinese eggplants peeled, sliced lengthwise and cut into 3 pieces (or 8 Italian eggplants, sliced lengthwise and cut in half) 1 cup slow-cooking yellow split peas (lapeh dir paz); ½ tsp salt
From persianmama.com
From persianmama.com
PERSIAN EGGPLANT STEW // KHORESH BADEMJAN - IN MY BOWL
Add garlic, mushrooms, and spices and sauté for an additional minute or until spices are fragrant. Stir in tomatoes, raisins, filtered water, and lime juice and bring to a boil. Reduce heat to low, cover, and allow stew to …
From inmybowl.com
From inmybowl.com
KHORESH BADEMJAN RECIPE: HOW TO MAKE PERSIAN …
Rinse eggplant slices and pat dry. Heat a large skillet over high heat for 1 minute. Add 3 tablespoons oil, reduce heat to medium and heat oil for 30 seconds. In batches, brush eggplant with egg whites on both sides. Gently …
From culinarybutterfly.com
From culinarybutterfly.com
KHORESH BADEMJAN RECIPE - EGGPLANT STEW
First Method: Wash the eggplants and peel them. Cut them in half (or like rings) and set them in a strainer. Pour a lot of salt on them and wait for 30 minutes to 1 hour. Then, wash them and set them aside, so they dry. Second …
From epersianfood.com
From epersianfood.com
KHORESH BADEMJAN - IRANDESTINATION.COM
Khoresh Bademjan – Eggplant Stew Ingredients: 1 pound of meat (beef or lamb), washed and cubed 2 large eggplants, peeled, sliced and salted–with 2 tablespoons of salt 2 medium …
From irandestination.com
From irandestination.com
KASHKE BADEMJAN RECIPE (PERSIAN EGGPLANT DIP) - COOKING COUNTY
Kashke bademjan recipe. For making this eggplant dip, first, peel and cut four eggplants. Then sauté them in vegetable oil one by one. Chop four cloves of garlic and one onion into small …
From cookingcounty.com
From cookingcounty.com
KHORESH BADEMJAN – PERSIAN EGGPLANT STEW, خورش بادمجان)
Cover and simmer on low heat 30 minutes. Preheat oven to 350° F. Prepare eggplant by heating 3 tablespoons olive oil over medium heat in wide skillet or deep non-stick …
From culinarybutterfly.com
From culinarybutterfly.com
IRANIAN MAIN COURSES: KHORESH BADEMJAN VA GOJEH (VEGAN …
Sauté, turning to coat the eggplant in the onion and spice mixture, until the eggplant turns tender and shrinks in volume, about 8 to 10 minutes. # Stir in the tomatoes, …
From saednews.com
From saednews.com
KHORESH GHEYMEH BADEMJAN (PERSIAN EGGPLANT STEW)
Sprinkle salt generously on both sides of the eggplants and set aside for 30 minutes. Preheat the oven to 400 degrees Fahrenheit, brush the eggplants with olive oil after …
From sourandsweets.com
From sourandsweets.com
KHORESH BADEMJAN: EGGPLANT AND TOMATO STEW - ROXANA'S KITCHEN
Time for a little Persian comfort food team. This dish is easy to make but does need some time on the stove to get all the flavors happening. The good news is it stays good all …
From roxanaskitchen.com
From roxanaskitchen.com
KHORESH BADEMJAN - EGGPLANT STEW WITH CHICKEN - THE CASPIAN CHEF
Reduce heat and simmer on low heat for 30 minutes. While the chicken cooks, toss the peeled and quartered eggplants with 1 teaspoon of salt. In a large frying pan, saute the …
From thecaspianchef.com
From thecaspianchef.com
KHORESH BADEMJAN | PERSIAN EGGPLANT STEW - LIFE BY NOOSHA
Khoresh Bademjan is my husband’s favorite of all the Persian stews. Our boys also enjoy it, and as I perfect my recipe, it is slowly giving my love, Ghormeh Sabzi, a herb …
From lifebynoosha.com
From lifebynoosha.com
KHORESH BADEMJAN - PERSIAN EGGPLANT STEW
Stir in the eggplant and stir and cook for 10 minutes, until the eggplant softens and sweats. Add in the tomatoes, turmeric, cumin, paprika, cinnamon, black pepper and mix well. …
From spicechronicles.com
From spicechronicles.com
KHORESH BADEMJAN | PERSIAN EGGPLANT STEW RECIPE - PERSIANGOOD
Fry the eggplants in it and remove the extra oil from it. Fry the one of the onions until they turn golden brown. Add some turmeric and pepper. Add tomato paste to make color …
From persiangood.com
From persiangood.com
KHORESHT BADEMJAN – PERSIAN EGGPLANT STEW - THE UNMANLY CHEF
Method. First heat 1 tbsp. of the butter and brown your meat on all sides, then set aside. In the same pot, now add your remaining butter and then saute the onions and garlic …
From theunmanlychef.com
From theunmanlychef.com
EGGPLANT KHORESH (KHORESH BADEMJAN) - MAMA LOLA COOKS
Peel potatoes and slice thinly, and fry in batches in the same pan, where you fried the eggplant. Add to the cooked eggplant and set aside. Remove excess oil from the pan …
From mamalolacooks.com
From mamalolacooks.com
KHORESH BADEMJAN - PERSIAN EGGPLANT STEW - PROPORTIONAL PLATE
Step-by-Step Eggplant Stew. Fry the eggplants in canola oil until very tender. Set aside on paper towels. Saute the onion in the canola oil over medium-high heat until …
From proportionalplate.com
From proportionalplate.com
VERY SIMPLE RECIPE FOR KHORESH BADEMJAN, A POPULAR IRANIAN FOOD ...
Cooking Easy FoodVery simple recipe for khoresh bademjan, a popular Iranian food | Persian eggplant stewKhoresh bademjan is a delicious Persian eggplant stew...
From youtube.com
From youtube.com
7 DELICIOUS PERSIAN STYLE EGGPLANT RECIPES RECIPE - PERSIANGOOD
4. Khoresh Bademjan | Persian Eggplant Stew. Eggplant stew is one of the fanciest Persian dishes you can have. This dish is very delicious and the eggplants made in …
From persiangood.com
From persiangood.com
KHORESHT BAMIEH BADEMJAN BA MORGH: PERSIAN EGGPLANT AND
Sear eggplant cut side down and allow to brown, about 4 minutes, flip and cook on skin side too, another 3 minutes. Sear whole okra golden brown on all sides. Remove veggies …
From amyglaze.com
From amyglaze.com
KHORSHT BADEMJAN, THE EGGPLANT STEW| PERSIAN FOOD RECIPES
In a medium-sized pan, heat up one glug of vegetable oil and pan fry your eggplant slices for 2-3 minutes per side or until browned. Roughly dice an onion. Heat a pot big enough …
From blog.termehtravel.com
From blog.termehtravel.com
PERSIAN EGGPLANT STEW (KHORESH BADEMJAN) - BARILLA PASTA RECIPES
Bring a large pot of water to a boil. In a large rondo, fry the onions and eggplant for 7-8 minutes. Add the garlic, cumin, turmeric, and cinnamon, and sauté for 3 minutes.
From barillafoodservicerecipes.com
From barillafoodservicerecipes.com
KHORESH BADEMJAN (PERSIAN EGGPLANT STEW, خورش بادمجان) | RECIPE ...
I love the classic combination of velvety eggplant and tomatoes with tender lamb cubes in a tangy delicious tomato sauce with yellow split peas. Khoresh Bademjan - Eggplant Stew …
From pinterest.com
From pinterest.com
KHORESH BADEMJAN (EGGPLANT STEW) RECIPE - UNIQOP ONLINE …
Khoresh Bademjan (Persian eggplant stew, Khoresh Bademjoon, or خورش بادمجان) is one of the famous and traditional Persian stews. It is made with eggplants and meat. It is …
From uniqop.com
From uniqop.com
KHORESH BADEMJAN PERSIAN RECIPE RECIPES ALL YOU NEED IS …
Steps: Cut eggplant into quarters and then diagonally into 1/2-inch slices. Sprinkle liberally with salt, set in colander in sink. Set aside 1 tablespoon onion for garnish.
From stevehacks.com
From stevehacks.com
EGGPLANT SAUCE (KHORESH BADEMJAN) RECIPE | EAT YOUR BOOKS
Accompaniments: Ways of cooking plain rice - A Persian way for chelow or steamed plain rice; Ways of cooking plain rice - Quick and easy boiled and steamed rice Always check the …
From eatyourbooks.com
From eatyourbooks.com
KHORESH BADEMJAN (PERSIAN EGGPLANT STEW) | RAWSPICEBAR
Recipe and photo courtesy of persianmama.comThis is a vegetarian version of khoresh bademjan - a Persian eggplant stew made with freshly ground advieh spices, …
From rawspicebar.com
From rawspicebar.com
KHORESH GOJEH BADEMJAN – EGGPLANT AND TOMATO STEW - THE …
Add water, Ghooreh and the tomatoes, cover and bring to a gentle boil. Reduce heat and cook for 15 minutes. Place the eggplants in the stew and gently press them down into the …
From thecaspianchef.com
From thecaspianchef.com
KHORESHT-E BADEMJAN (EGGPLANT STEW) – PERSIAN RECIPES
When the Khoresht has thickened and most of the water is gone (should only have about 1 cup of water remaining) you will place the eggplants on top of the khoresht. Allow the …
From persianrecipes.org
From persianrecipes.org
EGGPLANT STEW | KHORESH BADEMJAN | خورش بادمجان - YOUTUBE
facebook:https://www.facebook.com/pages/Mojis-kitchen/854409707936687twitter:http://www.twitter.com/mojiskitcheninstagram:http://www.instagram.com/mojiskitch...
From youtube.com
From youtube.com
PERSIAN EGGPLANT STEW ( KHORESHT BADEMJAN ) - RAKSHA'S KITCHEN
Procedure: Peel and cube the eggplant. Place the cubed eggplant in a colander. Sprinkle 1/2 tablespoon salt over it and keep it aside for 30 minutes. This will remove any sort …
From rakshaskitchen.com
From rakshaskitchen.com
PERSIAN EGGPLANT AND TOMATO STEW (KHORESH BADEMJAN)
Baked Eggplant. 8 baby eggplant. 1/4 cup olive oil. 1/2 tsp sea salt. 1/4 tsp black pepper. Persian Eggplant & Tomato Stew (Khoresh Bademjan) 1 cup yellow split pea
From piquantpost.com
From piquantpost.com
KHORESH-E-GHEYMEH BADEMJAN (SPLIT PEA AND EGGPLANT STEW)
Preheat oven to 350 F. Prepare the eggplant according to the baking or frying method in Notes below. Set aside. Add 1 Tbsp. oil to a medium pot on medium heat. Add the …
From plantbasedpersian.com
From plantbasedpersian.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love