Bademjan Stew
— Mother recipe · ar de en es fr it ja pt ru zh
A classic of Iranian cuisine, Khoresht-e Bademjan is a rich and aromatic stew made with eggplants.
📷 مانفی — CC BY-SA 4.0 (Wikimedia Commons)
⏱️ 30 min prep + 30 min cottura · 4 porzioni · facile
Ingredients
- 4 eggplants
- 2 zucchinis
- 2 onions
- 200 g of lamb or beef
- 4 tablespoons of red sugar
- 3 tablespoons of vinegar
- 2 tablespoons of olive oil
- 2 tablespoons of fresh mint
- Salt and pepper to taste
- 1 cup of meat broth
- 2 tablespoons of vinegar
Method
- Prepare the eggplants by cutting off the ends and slicing them thinly. Salt them and let them sit for 15 minutes to release moisture.
- Slice the zucchinis thinly and chop the lamb or beef into small pieces.
- In a pan, heat the olive oil and sauté the onions until they become golden.
- Add the meat and cook for 5 minutes, then add the eggplants and zucchinis.
- Cover and cook over medium heat for 20 minutes, stirring occasionally.
- Add the broth, red sugar, vinegar, and mint, stir well and cook for another 10 minutes.
- Serve in a dish and garnish with fresh mint.
The story
Khoresht-e Bademjan is a traditional Iranian dish with ancient roots, but it became particularly popular during the Safavid dynasty.
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