Persian Eggplant Stew // Khoresh Bademjan Recipe

Name: Persian Eggplant Stew // Khoresh Bademjan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: .25 cups coconut oil, divided; 1 large eggplant, rustically cubed; 1 tablespoon 1/2 teaspoon sea salt, divided; 4 medium yellow onions, thinly sliced into rings; 4 large cloves garlic, minced; 1 pound baby portobello mushrooms, thinly sliced; .5 teaspoons ground black pepper; 1 teaspoon ground turmeric; 1 teaspoon ground cinnamon; 1/2 teaspoon saffron threads, soaked in 1/4 cup rose water; 1 large can (28 ounces) whole tomatoes; .5 cups raisins; 2 cups filtered water; juice of 2 limes

Servings: persons

.25 cups coconut oil, divided
1 large eggplant, rustically cubed
1 tablespoon 1/2 teaspoon sea salt, divided
4 medium yellow onions, thinly sliced into rings
4 large cloves garlic, minced
1 pound baby portobello mushrooms, thinly sliced
.5 teaspoons ground black pepper
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
1/2 teaspoon saffron threads, soaked in 1/4 cup rose water
1 large can (28 ounces) whole tomatoes
.5 cups raisins
2 cups filtered water
juice of 2 limes

1
Place eggplant in a colander, sprinkle with water and 1 tablespoon salt and allow to sit for 20 minutes. Rinse and blot dry.
2
In a large skillet heat 2 tablespoons coconut oil over medium-high heat. Add eggplant and saute, stirring frequently, until eggplant is soft and cooked through. Remove from heat and set aside.
3
In a large Dutch oven or oven safe heavy pot, heat remaining 2 tablespoons coconut oil over medium-high heat. Add onion and saute until just soft (about 6 minutes). Add garlic, mushrooms, and spices and saute 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 simmer for 30 minutes.
4
Meanwhile, reheat oven to 350 degrees F, rack in the middle.
5
Gently stir in eggplant and transfer pot, uncovered, to oven. Bake for 30 minutes, serve, and enjoy!

353

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: .25 cups coconut oil, divided, 1 large eggplant, rustically cubed, 1 tablespoon 1/2 teaspoon sea salt, divided, 4 medium yellow onions, thinly sliced into rings, and more.

Yes, Persian Eggplant Stew // Khoresh Bademjan falls under the Soups & Stews 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.

Persian Eggplant Stew // Khoresh Bademjan

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