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Khoresh Bademjan (Persian: خورش بادمجان) or Khoresh Bādemjān, is a Persian stew of eggplant and tomatoes.

Khoresh Bademjan
Eggplant stew persian.jpg
TypeStew
Place of originIran (Persia)
Main ingredientsEggplant, Lamb, Tomato, Saffron
Persian cuisine

AboutEdit

Typically this dish is made of fried and skinned eggplants, optional lamb or beef, tomatoes, an acidic component such as sour grape juice or sun dried limes and mild aromatic spices such as turmeric, cinnamon and saffron.[1][2] This dish is typically served over Persian rice.[1]

VariationsEdit

Two different versions of this stew are prevalent in Iranian cuisine which include: Ghoore Bademjan (Persian: غوره بادمجان; sour grape and eggplant stew) and Gheymeh Bademjan (Persian: قیمه بادمجان; yellow split peas and eggplant stew).[3] Ghoore Bademjan is usually made with fresh sour grapes or verjuice and has a thinner and aromatic broth. Gheymeh Bademjan is the other variation made by the addition of fried eggplants instead of fried potatoes, similar to the dish Khoresh Gheimeh (Persian: خورش قیمه; yellow split peas and fried potato stew).

ReferencesEdit

  1. ^ a b "Persian Food Primer: 10 Essential Iranian Dishes". Tasnim News Agency. 2016-09-21. Retrieved 2018-10-14.
  2. ^ "Adventurous Flavors from the Silk Road". Wine Enthusiast Magazine. 2012-09-05. Retrieved 2018-10-14.
  3. ^ "Khoresh Bademjan; Persian eggplant stew". Shamshiri Cafe. 2015-05-06. Retrieved 2018-10-14.

External linksEdit