TRADITIONAL PERSIAN KHORESHT BADEMJAN
Steps:
- Preheat oven to 350° F. Prepare all ingredients ahead of time.
- Peel eggplants and slice lengthwise 1/2-inch thick. Place eggplant in a colander and sprinkle both sides with salt to remove the bitter taste. Set aside for 20 minutes.
- Heat a non-stick skillet on high for 1 minute. Add 3 tablespoons oil and heat for 30 seconds. Reduce heat to medium. Add onions and garlic, sautéing for 3 minutes before adding chicken. Sauté 5 minutes or until chicken is lightly browned on both sides.
- Sprinkle turmeric, saffron water, salt, and pepper over chicken. Stir to combine and sauté for 1 minute.
- Add 1 cup warm water, tomato sauce, lime juice, and dried lemon powder. Stir, cover, and simmer on low heat for 30 minutes.
- In a small bowl, beat egg whites until fluffy. Set aside.
- 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 lay eggplant in the oil in a single layer. Brown eggplant on both sides until lightly golden brown. Remove from pan and set aside on paper towel. Add more oil as needed.
- Heat a medium sauté pan over high heat for 1 minute. Add 2 tablespoons oil, heating for 30 seconds. Add onions and sauté for 5 minutes or until lightly golden. Remove from heat and set aside.
- Transfer chicken and sauce to an ovenproof casserole. Arrange eggplant, onions and grape tomatoes on top. Cover with aluminum foil and bake for 30 minutes. Uncover and bake for an additional 10 minutes. Remove from oven and let sit for 15 minutes before serving.
- Serve over saffron basmati rice.
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.
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
KHORESHT-E BADEMJAN (EGGPLANT STEW)
This is a Persian dish made with eggplant and beef in a tomato based sauce. The stew is eaten poured over steamed basmati rice.It's very delicious and my favorite Persian dish to make! Check out my page for the recipe on how to make basmati rice.
Provided by Elicia
Categories Meat
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- First peel your eggplant and slice it into large but not to thick of pieces. Fill a large bowl with water and about 1/4 a cup of salt. Next add your eggplant in the bowl and place something heavy over the bowl to keep your eggplant submerged under. This will help take the bitter taste out of it before you fry it. Let sit for about 20 mins then rinse off your pieces.
- Chop onion into small pieces and fry your onion in olive oil on medium until it becomes soft and translucent. Add your meat with the onion and fry on medium, just browning it.
- Once you've browned your meat add your tumeric, garlic, cinnamon,lemon juice, tomato paste, salt, pepper, and yellow split peas. Add about 2 or 3 cups of water and stir well. Your water will evaporate some so just keep checking to see if its looking low.
- Bring your pot to a boil and once its boiling reduce heat to a medium low. I usually let it cook for a few hours on a low heat and I know when it's done because the meat is tender and just breaks apart with your fork. Ill say to let it cook for 2 1/2 to 3 hours on low. Just use your judgement.
- In a frying pan add a little olive oil, enough to coat the pan. Take out your eggplant and rinse the salt off, we will re-salt it while its frying.
- Over a medium- high heat fry your eggplant pieces and salt them and pepper them if you like. Once they're finished frying and are soft, place them on a paper towel so you drain some of that olive oil from them. Then place them in the pot with your khoresht.
- Slice your tomatoes in half and place them in your stew, let the tomatoes and eggplant cook an extra 20 mins once you put them in the stew so the flavors can soak inches.
- Once finished, pour your yummy khoresht e bademjan over some steamed basmati rice and serve!
Nutrition Facts : Calories 274.5, Fat 7.4, SaturatedFat 3.1, Cholesterol 96.8, Sodium 560.2, Carbohydrate 19.2, Fiber 8.2, Sugar 8.5, Protein 36.2
More about "khoresh bademjan persian eggplant sauce food"
KHORESH BADEMJAN (PERSIAN EGGPLANT STEW, خورش بادمجان)
From linsfood.com
4.9/5 (102)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.
KHORESH BADEMJAN RECIPE - EGGPLANT STEW - EPERSIANFOOD
From epersianfood.com
5/5 (1)Total Time 1 hr 10 minsCategory Main CourseCalories 240 per serving
- First remove the bitterness from the eggplants with one of the above methods, fry them and set the on tissue so the extra oil is absorbed. To reduce the amount of fat in this dish, you can also grill the eggplants.
- Dice or grate the onion and stir-fry it with hot oil. Add some turmeric, pepper (black or chili), and stir them with the onion.
- When the color if the meat pieces changed, add some water to the ingredients, lower the heat, and let the meat cook for about 2 hours.
KHORESH-E BADEMJOON (PERSIAN EGGPLANT AND ... - GOOD FOOD
From goodfood.com.au
Servings 6-8Total Time 2 hrsCategory Main-Course
- 1. In a large bowl, season lamb with turmeric, one teaspoon salt and half a teaspoon pepper. Set aside.
- 2. 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.
- 3. In the meantime, set a large Dutch oven or similar pot over medium-high heat. When the pot is hot, add three tablespoons oil. When the oil shimmers, add onion and cook, stirring regularly, until softened and browned, 16 to 18 minutes.
- 4. Add the meat and cook, turning regularly, until it browns evenly on all sides, 8 to 10 minutes. Add four cups water and increase heat to high. Bring to a boil, then reduce heat, cover, and simmer for one hour.
KHORESH BADEMJAN - TRADITIONAL PERSIAN EGGPLANT STEW | 196 ...
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 (PERSIAN EGGPLANT STEW) • UNICORNS IN …
From unicornsinthekitchen.com
4.9/5 (13)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 RECIPE - BON APPéTIT
From bonappetit.com
3.5/5 (53)Estimated Reading Time 7 minsServings 4
- 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.
KHORSHT BADEMJAN, THE EGGPLANT STEW| PERSIAN FOOD …
From blog.termehtravel.com
Reviews 4Category Main CourseCuisine PersianTotal Time 5 hrs
- Peel the eggplants and slice them lengthwise, sprinkle each side with salt and sweat them for five minutes this helps if the eggplants are bitter, dab the excess moisture with a paper towel.
- 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.
KHORESH'E BADEMJAN • خورش بادمجان • EGGPLANT STEW - FAE'S ...
From fae-magazine.com
Servings 6Estimated Reading Time 6 mins
KHORESH - WIKIPEDIA
From en.wikipedia.org
Place of origin IranMain ingredients Meats, vegetables, spicesAlternative names KhoreshtServing temperature Hot
VEGAN PERSIAN EGGPLANT AND TOMATO STEW (KHORESH BADEMJAN ...
From thespruceeats.com
4.2/5 (71)Total Time 54 minsCategory Dinner, Lunch, Side Dish, EntreeCalories 269 per serving
VEGAN KHORESH BADEMJAN (PERSIAN EGGPLANT STEW) – PALATABLE ...
From palatablepastime.com
Reviews 17Estimated Reading Time 2 minsServings 4Total Time 45 mins
IRANIAN FOOD: KHORESH BADEMJAN (THE EGGPLANT STEW)
From iranpress.com
KHORESH BADEMJAN خورش بادمجان - PERSIANMAMA.COM
From persianmama.com
PERSIAN VEGETARIAN EGGPLANT STEW – KHORESHTEH BADEMJAN ...
From beatseats.com
KHORESH GOJEH BADEMJAN - EGGPLANT AND TOMATO STEW - THE ...
From thecaspianchef.com
5/5 (19)Category Main CourseCuisine PersianTotal Time 1 hr 35 mins
- Peel the eggplants and sprinkle with 2 tablespoons of salt for 20 minutes. Wipe off the moisture and salt with a paper towel.
- In a large frying pan over medium heat, saute the onion with 2 tablespoons of oil for about 10 minutes or until translucent.
- Add the turmeric and garlic and continue to saute for 2 more minutes. Remove from the pan and set aside.
- In the same pan, add the remaining 4 tablespoons of oil and begin sauteing the eggplants over medium heat, about 5 minutes on each side.
KHORESH BADEMJAN - EGGPLANT STEW WITH CHICKEN - THE ...
From thecaspianchef.com
5/5 (17)Servings 4Cuisine PersianCategory Main Course
- In a large dutch oven, saute the chicken pieces with 2 tablespoons of oil for 5 minutes on high heat, turning the chicken once. Remove from the pan and set aside.
- Add the onions to the dutch oven and saute over medium heat for about 15 minutes or until lightly golden.
PRESSURE COOKER PERSIAN LAMB SHANKS WITH EGGPLANT AND ...
From dadcooksdinner.com
Reviews 13Servings 4Cuisine PersianCategory Pressure Cooker
- Season the lamb shanks with 2 teaspoons salt. Heat 1 tablespoon of vegetable oil over medium-high heat in the pressure cooker pot until shimmering. Add half the shanks and sear for 6 minutes, giving the shanks a quarter turn every two minutes to brown them on all sides. Remove the browned shanks to a bowl. Add the second batch of shanks to the pot, and sear for 6 minutes. Add the second batch of shanks to the bowl.
- Salt the eggplant and add it to the pressure cooker pot. Sauté, stirring often, until the eggplant is lightly browned, about 6 minutes. Remove with slotted spoon to same bowl as lamb shanks.
- Add 1 tablespoon oil to the pot, and heat until it is shimmering, about 1 minute. Add the leek, tomato paste, salt, turmeric, cinnamon, and black pepper to pot. Saute, stirring often, until the tomato paste browns and the leek softens, about 3 minutes.
- Stir 1 cup of chicken stock into the leek and tomato paste mixture, then carefully scrape the bottom of the pot to loosen any stuck tomato paste. Stir in the eggplant, lamb shanks, and any juices in the bowl. Pour the crushed tomatoes over the top of the lamb shanks, but don’t stir. (Tomatoes on the bottom of the pot may scorch.)
KHORESH BADEMJAN - PERSIAN EGGPLANT STEW - PERSIAN ...
From proportionalplate.com
5/5 (1)Total Time 2 hrs 15 minsCategory Main, Main CourseCalories 785 per serving
- Sautee the onion in the canola oil over medium-high heat until translucent. Add the chicken, turmeric, salt, and pepper and sautee until brown on all sides.
- Add the tomato sauce, tomato paste, and sour grapes (or dried limes). Bring to boil. Lower to simmer. Simmer for 90 minutes.
- Before serving, add the eggplants and simmer for an additional 15 minutes. Then, add the saffron and water brew and mix.
KHORESH BADEMJAN | PERSIAN EGGPLANT STEW RECIPE - PERSIANGOOD
From persiangood.com
Reviews 11Category Main Course
- Peel the eggplants and cut them into medium and normal pieces, then soak them in water and salt for 30minutes. It will sweeten the bitter taste of them, it also reduces the absorption of oil. Then wash them up and dry them by a napkin.
- Pour some oil in a frying pan and heat it up. Fry the eggplants in it and remove the extra oil from it.
KHORESHT GHEYMEH BADEMJAN RECIPE - EPERSIANFOOD
From epersianfood.com
5/5 (1)Total Time 1 hrCategory Main CourseCalories 280 per serving
- Soak the split peas from the previous night with some water and change its water several times until the next day.
EGGPLANT KHORESH FROM FOOD OF LIFE BY NAJMIEH BATMANGLIJ
From app.ckbk.com
Cuisine IranianTotal Time 2 hrs 35 minsCategory Main Course
TURMERIC & SAFFRON: KHORESH BADEMJAN - EGGPLANT STEW
From turmericsaffron.blogspot.com
Estimated Reading Time 4 mins
KHORESH BADEMJAN (EGGPLANT STEW) RECIPE - UNIQOP ONLINE ...
From uniqop.com
Category Khooresht ( Stew )Calories 121 per serving
KHORESH BADEMJAN - PERSIAN EGGPLANT STEW, خورش بادمجان ...
From culinarybutterfly.com
Cuisine Mediterranean, Middle EasternCategory Dinner, Entrees, Lunch, Main DishServings 8Estimated Reading Time 4 mins
KHORESHS - PERSIAN MAMA
From persianmama.com
Estimated Reading Time 3 mins
KHORESH-E-GHEYMEH BADEMJAN (SPLIT PEA AND EGGPLANT STEW ...
From plantbasedpersian.com
Estimated Reading Time 3 mins
KHORESH BADEMJAN - IRAN DESTINATION
From irandestination.com
Estimated Reading Time 2 mins
BADEMJAN SHEKAM-POR - PERSIAN STUFFED EGGPLANT
From turmericsaffron.blogspot.com
Estimated Reading Time 7 mins
PERSIAN EGGPLANT KHORESHT (STEW)
From foodmemory.net
Author Farideh Goldin
KASHKE BADEMJAN RECIPE (PERSIAN EGGPLANT DIP) - COOKING COUNTY
From cookingcounty.com
5/5 (214)Calories 330 per serving
10 BEST PERSIAN EGGPLANT RECIPES - YUMMLY
From yummly.com
KHORESH BADEMJAN PERSIAN EGGPLANT SAUCE RECIPE - WEBETUTORIAL
From webetutorial.com
KHORESHT-E BADEMJAN (EGGPLANT STEW) - PERSIAN RECIPES
From persianrecipes.org
KHORESHT BAMIEH BADEMJAN BA MORGH: PERSIAN EGGPLANT AND ...
From amyglaze.com
KHORESHT BADEMJAN – PERSIAN EGGPLANT STEW | RECIPE ...
From pinterest.com
KHORESH BADEMJAN - PERSIAN EGGPLANT STEW - SPICE CHRONICLES
From spicechronicles.com
KHORESH BADEMJAN (PERSIAN TOMATO & EGGPLANT STEW ...
From thebrookcook.wordpress.com
KHORESH BADEMJAN - EGGPLANT STEW | PERSIAN FOOD, FOOD ...
From pinterest.ca
PERSIAN STEWS ON RICE (KHORESH VA POLO) - PINTEREST
From pinterest.com
KHORESH BADEMJAN - EGGPLANT STEW | PERSIAN FOOD, IRANIAN ...
From pinterest.ca
BADEMJAN KEBAB RECIPES
From tfrecipes.com
KHORESH BADEMJAN PERSIAN EGGPLANT SAUCE RECIPES
From tfrecipes.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