Khoresh Bademjan (Eggplant & Lamb Stew)
A fragrant Persian eggplant and lamb stew with warm spices, dried lime, and tomato. Deeply savory and aromatic—serve over rice for an authentic weeknight dinner.
- Total time
- 55 min
- Servings
- 4
- Calories
- 520
- Protein
- 45g
Ingredients
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Open the appInstructions
Step 1
Heat oil in a large heavy pot over medium-high heat until shimmering.
Step 2
Add lamb in batches (don't crowd). Sear 4–5 minutes per batch until browned; transfer to a plate.
Step 3
Add diced onion to the pot. Sauté 3 minutes until soft and fragrant.
Step 4
Return lamb to pot. Add canned tomato (with juice), dried limes, salt, and pepper.
Step 5
Bring to a simmer. Reduce heat to low, cover, and braise 25 minutes until lamb is nearly tender.
Step 6
Stir in eggplant chunks. Cover and simmer 12–15 minutes until eggplant is soft and lamb is very tender.
Step 7
Taste and adjust salt and pepper. Serve hot over plain rice.
Tools you’ll need
- large heavy pot with lid
- cutting board
- knife
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