Khoresh Bademjan Recipe

Name: Khoresh Bademjan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large onion, chopped; Vegetable oil; 1 pound lean lamb or beef, cubed; 2 dried limes (page 44), cracked or pierced with the point of a knife, or the juice of 1 lemon; 3 tomatoes, peeled and chopped; Pepper; 1/21 teaspoon turmeric (optional); 1/2 teaspoon ground cinnamon; 1/4 teaspoon grated nutmeg; 1/3 cup yellow split peas; Salt; 6 small eggplants (3 1/24 inches long), peeled and cut in half lengthwise

Servings: persons

1 large onion, chopped
Vegetable oil
1 pound lean lamb or beef, cubed
2 dried limes (page 44), cracked or pierced with the point of a knife, or the juice of 1 lemon
3 tomatoes, peeled and chopped
Pepper
1/21 teaspoon turmeric (optional)
1/2 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
1/3 cup yellow split peas
Salt
6 small eggplants (3 1/24 inches long), peeled and cut in half lengthwise

1
Fry the onion in 2 tablespoons oil in a large saucepan until golden.
2
Add the meat and brown it on all sides.
3
Add the dried limes or lemon juice, and tomatoes.
4
Cover with 2 1/2 cups water and add pepper, turmeric, cinnamon, and nutmeg.
5
Simmer gently for 1 hour, then add the split peas and cook for 20 minutes.
6
Season with salt when the split peas have begun to soften, and add more water occasionally, if needed to keep the meat covered.
7
Brush the cut side of the eggplants generously with oil and cook them, on the cut side only, under the broiler or on the grill until browned.
8
They do not need to be entirely cooked, as they will cook further in the stew.
9
Add them to the stew, and cook, covered, for 30 minutes longer, or until the eggplants are very soft.
10
Fry 1 small chopped onion in 2 tablespoons oil until golden.
11
Add 2 tablespoons dried crushed mint and 2 crushed garlic cloves.
12
When the garlic just begins to color, pour over the sauce at the end, as a garnish.
13
If you can get hold of unripe grapes, put them into the stew instead of the dried limes.

362

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 large onion, chopped, Vegetable oil, 1 pound lean lamb or beef, cubed, 2 dried limes (page 44), cracked or pierced with the point of a knife, or the juice of 1 lemon, and more.

Yes, Khoresh Bademjan falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Khoresh Bademjan

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions