Entree: Iran – Tehran & Central Iran – خورشت بادمجان ➤ Khoresht-e Bademjan (Persian eggplant and tomato stew typically braised with lamb and dried lime)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 15 min

Additional 20 min

Total 1 hr 45 min

Ingredients

- 1 lb (454 g) lamb shoulder, cut into 1-inch pieces
- 2 medium eggplants, about 1.5 lb (700 g) total, cut into 1-inch slices or wedges
- 1 large onion, about 8 oz (225 g), finely chopped
- 3 cloves (9 g) garlic, minced
- 3 tbsp (45 ml) vegetable oil for frying eggplant (plus 2 tbsp (30 ml) for sautéing)
- 1 tsp (2 g) ground turmeric
- 2 tbsp (33 g) tomato paste
- 1 cup (240 g) crushed tomatoes or 2 medium tomatoes, peeled and chopped
- 2–3 dried Persian limes (limoo amani), lightly pierced with a fork
- 2 cups (480 ml) water or light stock
- Pinch of saffron steeped in 1 tbsp (15 ml) hot water (optional)
- Salt and freshly ground black pepper to taste
- Fresh parsley or cilantro for garnish (optional)

Instructions

1. Salt the eggplant pieces lightly and let them sit in a colander for 15–20 minutes to draw out excess moisture; rinse and pat dry with paper towels.
2. In a large skillet, heat 3 tbsp (45 ml) vegetable oil over medium-high heat. Fry the eggplant in batches until golden on both sides, adding more oil if needed. Transfer fried eggplant to paper towels to drain.
3. In a heavy pot or Dutch oven, heat 2 tbsp (30 ml) oil over medium heat. Add the chopped onion and sauté until soft and lightly browned, about 8–10 minutes. Add garlic and turmeric and cook 1 minute until fragrant.
4. Add the lamb pieces and brown lightly on all sides, about 6–8 minutes. Stir in the tomato paste and cook 2 minutes to deepen its flavor.
5. Add the crushed tomatoes, pierced dried limes, and 2 cups (480 ml) water or stock. Bring to a boil, then reduce heat to low, cover, and simmer until lamb is tender, about 45–60 minutes.
6. When the lamb is tender, add the fried eggplant to the pot and gently simmer uncovered for another 15–20 minutes so the eggplant soaks up the sauce and flavors meld. If using saffron, stir it in during the last 5 minutes.
7. Adjust seasoning with salt and pepper. Remove the dried limes before serving if you prefer less intensity, or leave them for a stronger tang. Garnish with fresh parsley or cilantro and serve hot with steamed rice.