Khoresh E Bademjoon Persian Lamb Eggplant And Tomato Stew Best Recipes

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KHORESH-E GHORMEH SABZI (PERSIAN HERB, BEAN AND LAMB STEW)

2021-12-07



Khoresh-e Ghormeh Sabzi (Persian Herb, Bean and Lamb Stew) image

There are three essential elements to this khoresh, or stew, which is often called Iran's national dish. First, the sweet, pungent flavor of dried or fresh fenugreek leaves defines the stew, which simply isn't the same without it. Likewise, Omani limes (also known as dried Persian limes) add a distinct aged sourness that is vital to the dish. Finally, the classic Persian technique of sautéing a mountain of finely minced herbs lends character and complexity to the foundation of the stew. Don't be afraid to really cook down the herbs until quite dark and dry; this step is essential to concentrate their flavor.

Provided by Samin Nosrat

Categories     meat, soups and stews, main course

Time 4h

Yield 6 to 8 servings

Number Of Ingredients 15

Ingredients:

  • 1 1/2 pounds lamb shoulder or beef chuck, trimmed and cut into 2-inch pieces
  • 1 heaping teaspoon ground turmeric
  • Fine sea salt and freshly ground black pepper
  • 1/2 cup dried kidney beans
  • 3 tablespoons plus 1/4 cup extra-virgin olive oil
  • 1 large yellow onion, thinly sliced
  • 1 pound Italian parsley (about 3 large bunches)
  • 1 pound cilantro (about 3 large bunches)
  • 2 bunches chives
  • 1 bunch scallions, roots trimmed
  • 1 tablespoon dried fenugreek leaves
  • 4 Omani (dried Persian) limes, rinsed and punctured multiple times with a fork
  • 1/4 teaspoon crumbled saffron threads
  • Polo Ba Tahdig (Persian Rice With Bread Crust), for serving
  • Mast-o Khiar or plain yogurt, for serving

Steps:

  • In a medium bowl, season the meat with turmeric, 2 teaspoons salt and 1/2 teaspoon pepper. Set aside.
  • Rinse the beans and place in a medium bowl with 1 cup water and a generous pinch of salt. Set aside to soak for 30 minutes.
  • In the meantime, place a large Dutch oven or similar pot over medium-high heat. Add 3 tablespoons oil. When it shimmers, add meat and cook, turning regularly so that it browns evenly on all sides, about 15 minutes. Once the meat has browned, move it to the edges of the pot and add the onion to the center of the pot, along with a generous pinch of salt. Cook, stirring regularly, until the onion begins to soften and turn brown, 8 to 10 minutes.
  • Drain the beans and add to the pot, stirring to combine everything and coat the beans with oil. Add 4 cups water, increase heat to high and bring to a boil. Reduce heat to medium-low, cover pot and simmer for 2 hours.
  • In the meantime, prepare the herbs: Wash parsley and cilantro, then use a salad spinner to dry very well. Remove and discard the tough stems. Chop the leaves and tender stems very, very finely, or feel free to use a food processor to get these herbs as finely chopped as possible. The more finely chopped the herbs, the more green and unctuous the ghormeh sabzi will be.
  • Separately chop the chives and entire bunch of scallions (including the green tops) as finely as possible by hand. These, too, must be very finely chopped - nearly minced - but they will turn to mush in a food processor and thus should be chopped by hand.
  • Set a large frying pan over medium heat. When the pan is hot, add the remaining 1/4 cup oil and the scallion-chive mixture. Allow to wilt, stirring constantly, for about 2 minutes, then add remaining chopped herbs and fenugreek leaves, crushing the fenugreek leaves between your fingers as you add them. Cook, stirring continuously, until the herbs are wilted and very dark green - but not burned - and they give off a bright green oil when pressed with a spoon, 18 to 20 minutes. This step is crucial to the flavor and color of the stew. You'll know the herbs are ready when they feel dry and emit a strong, savory aroma.
  • When the meat has cooked for 2 hours, add the cooked herb mixture, Omani limes and 1/2 cup water. Season with salt and bring to a boil. Reduce heat, cover pot, and simmer for another hour. Check on the limes occasionally to make sure they are submerged in the stew but not falling apart. Gently push them into the stew if they're still floating after 20 minutes.
  • As the stew nears the 3-hour mark, remove the lid and check the meat; it should be very tender. If the ghormeh sabzi seems a little watery, leave it uncovered for the last 20 minutes of cooking and allow to reduce into a thick stew. Taste and adjust the seasoning with salt and pepper. If the stew needs a little acidity, juice a lime into the stew through a sieve by pressing down on it with a spoon (avoid letting the seeds through the sieve, as they can be bitter). Set aside. Taste the stew and continue adding more lime juice until the stew is sufficiently tangy. Stir in the saffron. The stew should be a very deep, dark shade of green and quite thick when done. Return dried limes into the stew to serve.
  • Serve hot with Persian rice and mast-o khiar.

KHORESH-E BADEMJOON (PERSIAN LAMB, EGGPLANT AND TOMATO STEW)

2021-12-07



Khoresh-e Bademjoon (Persian Lamb, Eggplant and Tomato Stew) image

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

Ingredients:

  • 1 pound boneless lamb shoulder, trimmed and cut into 2-inch cubes
  • 1 heaping teaspoon ground turmeric
  • Fine sea salt and freshly ground black pepper
  • 6 to 8 Japanese eggplants (about 2 pounds)
  • 5 tablespoons plus 1/4 cup olive oil
  • 1 large yellow onion, thinly sliced
  • 4 small or 2 medium tomatoes (about 2 pounds)
  • 3 tablespoons tomato paste
  • 1/4 teaspoon crumbled saffron threads
  • 1/4 to 1/2 cup freshly squeezed lime juice (from 2 to 4 limes)
  • 1/3 cup fresh or frozen unripe grapes (ghooreh)
  • Polo Ba Tahdig (Persian Rice With Bread Crust), for serving (see recipe)
  • Mast-o Khiar (see recipe) or plain yogurt, for serving
  • Persian liteh or garlic pickles, for serving (optional)
  • Assorted fresh herbs (such as mint, tarragon and basil), scallions and radishes, for serving (optional)

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.

Top Asked Questions

  1. What is khoresh-e bademjoon?
    Khoresh-e bademjoon (Persian eggplant and tomato stew) Khoresh-e bademjoon, or Iranian eggplant and tomato stew (pictured with tahdig, or Persian rice). Photo: Con Poulos/The New York Times
  2. What is Khoresh Bademjan (eggplant stew)?
    Vegetarian Khoresh Bademjan (eggplant stew) is made with baked eggplants and yellow split peas. What makes this khoresh incredibly delicious is the tangy pomegranate concentrate and a citrus blend made with fresh squeezed juices of oranges and lemons.
  3. What to eat in Khoresh Bademjan?
    Small eggplant varieties such as Chinese or Italian are the best choices for this dish because of their tender texture. The eggplants used in this Vegetarian Khoresh Bademjan are baked and then stewed in the flavorful sauce for only about 30 minutes.
  4. What is khoresh in Persian food?
    Khoresh (خورش‎‎) is a term that is used for stew recipes in Persian cuisine. The word, which is actually derived from the verb xordan(خوردن‎‎) “to eat”, literally means “meal”. Persian cuisineoffers a large variety of these delicately spiced and nutritious stews, including: Khoresh ghormeh sabzi: fresh herb stew

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KHORESH BADEMJAN RECIPE | BON APPéTIT
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2020-10-05 Sprinkle turmeric and cinnamon over and season with salt and pepper. Cook, stirring, until fragrant, about 30 seconds. Stir in tomato paste …
From bonappetit.com
3.7/5 (50)
Estimated Reading Time 7 mins
Servings 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.
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KHORESH-E BADEMJOON (PERSIAN EGGPLANT AND TOMATO STEW ...
khoresh-e-bademjoon-persian-eggplant-and-tomato-stew image
2019-06-18 Khoresh-e bademjoon, or Iranian eggplant and tomato stew (pictured with tahdig, or Persian rice). Photo: Con Poulos/The New York Times …
From goodfood.com.au
Servings 6-8
Total Time 2 hrs
Category 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.
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KHORESH BADEMJAN (PERSIAN EGGPLANT STEW) • UNICORNS IN …
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2019-11-21 Instructions. Heat 2 tablespoon vegetable oil in a large pot over medium heat. Saute onion in the vegetable oil for about 5 minutes until golden. …
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4.9/5 (10)
Calories 272 per serving
Category 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.
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KHORESH BADEMJAN - TRADITIONAL PERSIAN RECIPE | 196 FLAVORS
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2017-03-25 Khoresh bademjan (خورش بادمجان) is a Persian stew (khoresh) that is prepared with eggplants, as well as lamb or beef and tomatoes. Like a number …
From 196flavors.com
5/5 (2)
Category Main Course
Author Mike Benayoun
Total 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.
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KHORESH BADEMJAN (PERSIAN EGGPLANT STEW, خورش بادمجان)
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2018-02-19 Khoresh Bademjan or Bademjoon is a Persian Eggplant Stew with meltingly soft eggplants in a thick and tangy tomato based sauce, with pieces …
From linsfood.com
4.9/5 (101)
Total Time 1 hr 50 mins
Category Main Course With Rice
Calories 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.
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SAMIN NOSRAT’S 10 ESSENTIAL PERSIAN ... - THE NEW YORK TIMES
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2019-05-15 And of khoresh-e ghormeh sabzi, a lamb stew with beans and herbs that some call the national dish of Iran. Here’s her summery khoresh-e …
From nytimes.com
Estimated Reading Time 4 mins
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VEGAN KHORESH BADEMJAN (PERSIAN EGGPLANT STEW) – PALATABLE ...
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2019-01-07 Vegan Khoresh Bademjan By Sue Lau | Palatable Pastime. I first started cooking Persian food back in the 1970’s and khoresh bademjan was …
From palatablepastime.com
Reviews 17
Estimated Reading Time 2 mins
Servings 4
Total Time 45 mins
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VEGAN PERSIAN EGGPLANT AND TOMATO STEW (KHORESH BADEMJAN ...
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2017-03-09 Khoresh, (sometimes spelled khoresht) or stew, is a mainstay of Persian cuisine. While khoresh bademjan , or eggplant stew, often includes …
From thespruceeats.com
4.2/5 (68)
Total Time 54 mins
Category Dinner, Lunch, Side Dish, Entree
Calories 269 per serving
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KHORESH'E BADEMJAN • خورش بادمجان • EGGPLANT STEW - FAE'S ...
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2013-04-24 A few important points in making an outstanding Persian/Iranian stew/khoresh: ♦ Don’t skimp on oil… use as much as needed for …
From fae-magazine.com
Servings 6
Estimated Reading Time 6 mins
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KHORESH BADEMJAN RECIPE: HOW TO MAKE PERSIAN EGGPLANT STEW
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2017-10-11 When it comes to Persian food, my recent favorite recipe of Mitra’s is her irresistible Eggplant Khoresht, a traditional Persian stew made with …
From culinarybutterfly.com
Cuisine Middle Eastern
Category Dinner, Entrees
Servings 6-8
Estimated Reading Time 5 mins
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VEGETARIAN KHORESH BADEMJAN - PERSIAN MAMA
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2017-01-06 The traditional khoresh bademjan is an eggplant and meat lovers’ stew with chunks of lamb or beef and it is served over steamed rice. There is also another Persian khoresh called gheymeh bademjan which is made with …
From persianmama.com
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KHORESH BADEMJAN خورش بادمجان
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2015-04-20 Khoresh Bademjan, also called khoresht e bademjan, or bademjoon (Persian Eggplant Stew with Beef) is a classic Persian recipe loved by all the eggplant fans like my husband, who would gladly have it for dinner …
From persianmama.com
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KHORESH GHEYMEH BADEMJAN - LAMB AUBERGINE STEW WITH SPLIT ...
2020-10-12 Recipe for Khoresh Gheymeh Bademjoon Time. Prep: 20 min . Cook: 1 h 40 min. Total: 2 h . Ingredients (serving 4) 500g lamb leg or shoulder (about 1 lbs) 2 large aubergines …
From igotitfrommymaman.com
5/5 (4)
Category Main Course
Cuisine Persian
Total Time 2 hrs
  • Cut the aubergines lengthwise in three slices (in halves if you’re using small aubergines). Generously salt the aubergine slices and let them sit for 15 minutes. This will bring out some of their moisture, which will reduce the amount of oil they absorb when frying them.
  • Cut the meat into 2.5cm / 1 inch small cubes. Select a pan that is large enough to fry the meat and also has a lid. Sauté the lamb pieces over medium to high temperature in 3 tbsp hot vegetable oil until golden brown brown on each side. Remove the meat from the pan.
  • Cook the split peas in boiling water. The cooking time varies from brand to brand. Some brands need 20 minutes, others up to 45 minutes like the ones from Anjoman, that I recently used. You might wanna try them after 15 minutes every so often until they are just cooked or al dente. Once cooked, drain the water, rinse them with cool water and set them aside until it’s time to add them to the stew.
  • Dry the aubergine slices with a paper towel or clean kitchen towel. Divide the egg into yolk and white. You only need the egg white. Brush the aubergine slices from the cut sides with egg white. This prevents them further from absorbing too much oil. This litte hack really makes a big difference.
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KHORESH BADEMJAN RECIPE - EGGPLANT STEW | EPERSIANFOOD
2019-07-11 Home khoresht (stew) Khoresh Bademjan Recipe – Eggplant Stew. 11 July, 2019 Khoresh Bademjan Recipe – Eggplant Stew . Comments : 1 Posted in : khoresht (stew) on …
From epersianfood.com
5/5 (1)
Total Time 1 hr 10 mins
Category Main Course
Calories 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.
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KHORESHT-E BADEMJAN (EGGPLANT STEW) RECIPE - FOOD.COM
2015-04-18 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 …
From food.com
3.5/5 (2)
Total Time 2 hrs 20 mins
Category Meat
Calories 275 per serving
  • 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.
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PERSIAN EGGPLANT STEW WITH SOUR GRAPES (KHORESH …
2019-07-10 What kind of eggplant can I use in khoresh bademjan?. Middle eastern cuisine highlights eggplant regularly, and Persian cuisine is no different. From Persian eggplant dip …
From familyspice.com
5/5 (1)
Total Time 3 hrs 30 mins
Category Main Course
Calories 429 per serving
  • Peel eggplant, but keep stem intact, and cut in half lengthwise. If using larger eggplant, read post on cutting instructions.
  • Place eggplants over paper towels on a cooling rack and cover with more paper towels. Place a baking sheet on top along with heavy objects and let it sit like this for 1 hour. This will remove the bitter water from the eggplant.
  • In a large bowl mix together stew meat, 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp turmeric and flour.
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KHORESH BADEMJAN (PERSIAN EGGPLANT SAUCE) RECIPE - FOOD.COM
2010-06-07 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 …
From food.com
5/5 (1)
Total Time 1 hr
Category Lamb/Sheep
Calories 590 per serving
  • Cut eggplant into quarters and then diagonally into 1/2-inch slices. Sprinkle liberally with salt, set in colander in sink.
  • 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.
See details


SAMIN NOSRAT’S 10 ESSENTIAL PERSIAN RECIPES - THE NEW …
2021-12-07
From nytimes.com
Estimated Reading Time 7 mins
Published 2019-05-15
  • Polo Ba Tahdig (Persian Rice With Bread Crust) No dinner in an Iranian household is complete without polo, or rice. And no pot of polo is complete without tahdig, the crisp crust whose name means “bottom of the pot.”
  • Kuku Sabzi (Persian Herb Frittata) Kuku, which is like a Persian frittata, comes in many forms, but this one, packed to the brim with herbs, is my favorite.
  • Khoresh-e Ghormeh Sabzi (Persian Herb, Bean and Lamb Stew) There are three essential elements to this khoresh, or stew, which is often called Iran’s national dish.
  • Khoresh-e Bademjoon (Persian Eggplant and Tomato Stew) Bademjoon, sometimes spelled bademjan, is a quintessential summer dish in Iran, and it was a childhood favorite of mine.
  • Khoresh-e Fesenjoon (Persian Chicken Stew With Pomegranate and Walnuts) Fesenjoon, or fesenjan, hails from the verdant northern Iranian hills and coast, where pomegranate and walnut trees both grow.
  • Ash Reshteh (Persian Greens, Bean and Noodle Soup) To me, ash reshteh signifies the arrival of spring. The soup is served during the festivities leading up to Nowruz, the Persian New Year, which usually falls on March 20.
  • Abgoosht (Persian Lamb and Chickpea Stew) Iran’s most beloved and ubiquitous peasant dish, abgoosht (which means “meat water”) is made with inexpensive, bony cuts of meat, which take a back seat to the broth and the sheer ceremony involved in serving it all.
  • Salad-e Shirazi (Persian Cucumber, Tomato and Onion Salad) Named for the city in southwestern Iran, salad-e Shirazi is found on practically every Iranian table at practically every meal.
  • Mast-o Khiar (Persian Cucumber and Herb Yogurt) Yogurt, both plain and with cucumbers, is a staple of Iranian tables — the thicker and sourer, the better.
  • Faloodeh (Persian Lime and Rose Water Granita With Rice Noodles) Faloodeh is an ancient Persian dessert, a sort of granita threaded with rice noodles and spiked with rose water and lime.
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KHORSHT BADEMJAN, THE EGGPLANT STEW| PERSIAN FOOD RECIPES ...
2019-12-29 Pour in four cups of water, let it boil, turn the heat down to low, cover the pot with a lid and let it cook for 2-3 hours until the meat is well-done. Soak the rice in a bowl of water for …
From blog.termehtravel.com
Reviews 4
Category Main Course
Cuisine Persian
Total 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.
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KHORESH GOJEH BADEMJAN - EGGPLANT AND TOMATO STEW - THE ...
2020-01-23 Keyword eggplant, khoresh, tomato sauce, vegan, whole30. Tried this recipe? Let us know how it was! Khoresh Bij Bij – Caspian Sea stew with poached eggs. by …
From thecaspianchef.com
5/5 (11)
Category Main Course
Cuisine Persian
Total 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.
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KHORESH BADEMJAN - EGGPLANT STEW WITH CHICKEN - THE ...
2019-09-01 Khoresh Bademjan is a well-known, popular and respected dish that finds itself served frequently and proudly on a Persian table. Eggplant, otherwise known as the potato of …
From thecaspianchef.com
5/5 (10)
Servings 4
Cuisine Persian
Category 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.
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SAMIN NOSRAT'S 10 ESSENTIAL PERSIAN RECIPES - GOOD FOOD
2021-12-07
From goodfood.com.au
Estimated Reading Time 7 mins
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KHORESH BADEMJAN - WIKIPEDIA
2021-12-07Eggplant, lamb, tomato, saffron: Variations: Ghoore bademjan, gheymeh bademjan (see below) Cookbook: Khoresh bademjan; Persian cuisine. Khoresh bademjan (Persian: خورش بادمجان ‎, romanized: xoreš bâdemjân or khoresh bādemjān, or in IPA: /xɒrɛʃ ˈbɔˌdəmˈd͡ʒuːn/) is a Persian stew of eggplant and tomatoes. The word khoresh means "stew," and bādemjān (بادمجان ...
From en.wikipedia.org
Main ingredients Eggplant, lamb, tomato, saffron
Alternative names Khoresh bademjoon, khoresh bademjun, khoresh bodimjon, …
Place of origin Iran ( Persia)
Variations Ghoore bademjan, gheymeh bademjan (see below)
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TURMERIC & SAFFRON: KHORESH BADEMJAN - EGGPLANT STEW
2009-03-15 I love the classic combination of velvety eggplant and tomatoes with tender lamb cubes in a tangy delicious tomato sauce with yellow split peas. Khoresh Bademjan - Eggplant Stew Ingredients: Serves 6 1 pound lamb or beef, washed and cubed 2 large eggplant, peeled, sliced and salted--with 2 tablespoons of salt 2 medium tomatoes, peeled and chopped 1 large …
From turmericsaffron.blogspot.com
Estimated Reading Time 4 mins
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KHORESHT BADEMJAN - LAMB STEW WITH EGGPLANT - PERSIAN RECIPES
2013-07-13 Khoresht Bademjan – Lamb Stew with Eggplant A delicious tomato based lamb stew with eggplant. Great served with either rice or bread. This was one of the first Persian dishes I learnt to cook and would have to be the most popular Iranian dish in our household. Prep Time:30 minutes Cook time:1 hour Yield: Serves […]
From persianrecipes.info
Estimated Reading Time 1 min
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KHORESHT BADEMJOUMN RECIPE | ALLRECIPES
2021-04-29 Heat oil in a large skillet over medium-high heat. Add stew meat and cook until browned on all sides, about 5 minutes. Remove from pan; set aside. Add eggplant, onion, and diced tomatoes to the skillet; cook and stir until onion is translucent, about 7 minutes. Return stew meat to the pan; add tomato sauce.
From allrecipes.com
5/5 (5)
Total Time 2 hrs 30 mins
Category World Cuisine, Asian
Calories 527 per serving
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KHORESH BADEMJAN – PERSIAN AUBERGINE STEW | BEACH HOUSE ...
2012-08-20 Bring to a boil, lower the heat, cover and cook for an 35 mins on medium heat. Add the fried aubergine and courgette to the mixture, adjust the seasoning and add more water if needed. Cook for another 15 minutes, until all is nice and tender. Add the lime juice or two tablespoons of sour grapes (ghooreh).
From beachhousekitchen.com
Estimated Reading Time 7 mins
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KHORESH E BADEMJOON PERSIAN LAMB EGGPLANT AND TOMATO STEW ...
2021-12-07Khoresh-e Bademjoon (Persian Eggplant and Tomato Stew) Bademjoon, sometimes spelled bademjan, is a quintessential summer dish in Iran, and it was a childhood favorite of mine. Khoresh-e Fesenjoon (Persian Chicken Stew With Pomegranate and Walnuts) Fesenjoon, or fesenjan, hails from the verdant northern Iranian hills and coast, where pomegranate and …
From tfrecipes.com
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KHORESH-E BADEMJOON (PERSIAN LAMB, EGGPLANT AND …
2021-12-07Khoresh-e Bademjoon (Persian Lamb, Eggplant and Tomato Stew) Ingredients. 1 pound boneless lamb shoulder, trimmed and cut into 2-inch cubes; 1 heaping teaspoon ground turmeric ; Fine sea salt and freshly ground black pepper; 6 to 8 Japanese eggplants (about 2 pounds) 5 tablespoons plus 1/4 cup olive oil; 1 large yellow onion, thinly sliced; 4 small or 2 medium …
From trello.com
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KHORESH-E BADEMJOON (PERSIAN LAMB, EGGPLANT AND TOMATO STEW)
2021-12-07Khoresh-e Bademjoon (Persian Lamb, Eggplant and Tomato Stew) By Samin Nosrat. Yield 6 to 8 servings; Time 3 hours. Email Share on Pinterest Share on Facebook Share on Twitter. Con Poulos for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks. Bademjoon, sometimes spelled bademjan, is a quintessential summer dish in Iran, and it was …
From cooking.rowebots.buzz
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KHORESH KARAFS (PERSIAN CELERY STEW) - COOKING COUNTY
2021-12-07Khoresh Karafs or sometimes called Khoresht Karafs is Persian celery stew.Karafs in Persian means celery, and Khoresh or Khoresht means stew. You can find more delicious stews like Khoresh Fesenjoon in Cooking County.Khoresh Karafs is made of fresh celery stalks, meat, and fresh herbs like mint and parsley.
From cookingcounty.com
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PERSIAN FRIED EGGPLANT STEW, KHORESHTE BADEMJOON
2021-12-07When stew is cooked, add and stir in sour grapes to stew. In a casserole, lay fried eggplants lengthwise to cover entire dish. Remove bone from stew and discard. Using a large spatula, spoon entire stew over eggplant mixture. Gently lift sides of eggplants allowing stew to blend uniformly and for eggplants not to be completely drowned in stew. Place slices of tomatoes …
From savorychicks.com
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KHORESH-E BADEMJOON (PERSIAN LAMB, EGGPLANT AND TOMATO ...
2021-12-07May 14, 2019 - 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. May 14, 2019 - Bademjoon, sometimes spelled bademjan, is a quintessential summer …
From pinterest.ca
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KHORESH-E BADEMJOON. خورش بادمجان (PERSIAN EGGPLANT AND ...
2021-12-07Khoresh-e Bademjoon. خورش بادمجان (Persian Lamb, Eggplant and Tomato Stew)#Khoresh #Bademjan, also called #khoreshtebademjan, or bademjoon (Persian...
From youtube.com
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KHORESH-E BADEMJOON (PERSIAN EGGPLANT AND TOMATO STEW ...
2021-12-07Jun 20, 2019 - Bademjoon, sometimes spelled bademjan, was a childhood favourite of mine. Fresh lemon juice and ghooreh, or unripe grapes, lighten the stew and lend a ...
From pinterest.co.uk
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KHORESH-E BADEMJOON (PERSIAN LAMB, EGGPLANT AND TOMATO ...
2021-12-07Jun 23, 2019 - At Via Carota, the charming West Village restaurant run by the partners Jody Williams and Rita Sodi, the menu description for insalata verde does little to give away any details about what makes it so unbelievably, mouth-smackingly perfect A visual inspection of the dish reveals only leaves of endive, butter lettuce, f…
From pinterest.com
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BADEMJAN KEBAB RECIPES
2021-12-07khoresh-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 …
From tfrecipes.com
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KHORESH-E BADEMJOON (PERSIAN EGGPLANT AND TOMATO STEW ...
2021-12-07Persian Eggplant and Tomato Stew Ingredients 1 pound boneless lamb shoulder, trimmed and cut into 2-inch cubes 1 heaping teaspoon ground turmeric Fine sea salt and freshly ground black pepper 6 to 8 Japanese eggplants (about 2 pounds) 5 tablespoons plus 1/4 cup olive oil 1 large yellow onion, thinly sliced 4 small or 2 medium tomatoes (about 2 pounds) 3 tablespoons …
From diningandcooking.com
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KHORESH BADEMJAN (PERSIAN EGGPLANT STEW) - COOKING WITH ...
2021-12-07Hi Friends - Today we are making Khoresh Bademjan (خورشت بادمجان) ((Khoresht-e Bademjan)), which is "Persian Eggplant Stew", also called "Persian Aubergine ...
From youtube.com
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