Entree: Iran – Azerbaijani Iran – خورشت بادمجان ➤ Khoresht-e Bādemjān (Eggplant and lamb stew simmered in a saffron-tomato sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 15 min

Additional 15 min

Total 1 hr 45 min

Ingredients

- 1 lb (454 g) lamb shoulder, cut into 1-inch pieces
- 2 large eggplants, about 1.5 lb (700 g) total, sliced into 1/2-inch rounds
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 ml) olive oil
- 3 cloves garlic, minced (about 12 g)
- 1 tbsp (15 g) tomato paste
- 2 cups (480 ml) crushed tomatoes or passata
- 1/2 tsp (1 g) ground turmeric
- 1/2 tsp (1 g) ground cinnamon (optional)
- A pinch of saffron, steeped in 2 tbsp (30 ml) hot water
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) lemon juice or 1 dried lime (limu omani), pierced
- 1 cup (240 ml) beef or lamb stock (water may be used)
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Pat eggplant slices dry and lightly salt; let sit 15 minutes, then rinse and pat dry. Fry or roast eggplant in 2 tbsp (30 ml) olive oil until golden and set aside.
2. In a heavy pot, heat 3 tbsp (45 ml) vegetable oil over medium heat. Add sliced onion and cook until soft and amber, about 10 minutes. Add minced garlic and cook 1 minute.
3. Add lamb pieces and brown on all sides, about 6–8 minutes. Stir in turmeric and cinnamon and cook 1 minute to bloom the spices.
4. Mix in tomato paste and cook 2 minutes, then add crushed tomatoes, stock, saffron water, lemon juice or dried lime, salt, and pepper. Bring to a simmer.
5. Return fried eggplants to the pot, nestling them into the sauce. Cover and simmer gently for 45–60 minutes, until lamb is tender and flavors meld; check seasoning and adjust salt and lemon if needed.
6. Serve hot garnished with chopped parsley, traditionally with saffron rice.