Persian cuisine is popular for its “khoresh”, which are fragrant stews made from vegetables, sometimes fruits, meat and/or beans, and wonderful spices. They are traditionally served with basmati rice and my parents used to make them all the time when I was a kid. This particular one – khoresh bademjan – was one of my favorites. Now that I think of it, it’s probably how my little taste buds were first introduced to the great vegetable that is aubergine. It’s also one of the first Persian dishes I ever made as an adult because it’s fairly easy to pull off without too much fuss. It’s also a great main dish recipe for make-ahead dinners, especially on cold wintry nights where all you crave is a big bowl of warm goodness. We are big fans and, to be honest, I’ve rarely met someone who doesn’t help themselves to seconds. If you are vegetarian, worry not! You can omit the meat, reduce the amount of stock and cooking time by half, and add some beans at the same time as you put in the roasted aubergines.
This recipe serves 4-6 people but if you are only one or two, just freeze the leftovers: your future self will thank you.
Ingredients
- 6 tbsp/90 ml olive oil
- 3 medium/large eggplants
- 1 onion, chopped
- 3-4 tomatoes, chopped
- 2 tbsp tomato paste
- 2 tsp turmeric
- 1/4 tsp cinnamon (a pinch)
- 1/2 tsp saffron threads (a big pinch)
- 1 clove garlic, minced
- 1 1/2 lb or 750 g beef or lamb shoulder, cut into 1-inch/3 cm cubes 0r 1 x 400g-can of chickpeas or lentils
- 3 cups/750 ml stock
- Juice of 1 lime
- 3-4 black limes
Instructions
- Preheat oven to 175 C
- Peel the eggplants and cut them into thick slices. Sprinkle with salt and set aside for a few minutes.
- Line a large baking sheet with parchment paper. Drizzle 3-4 tbsp olive oil on the paper. Pat the eggplant dry if any water has come out of them and place the slices side by side on the baking sheet. Drizzle with olive oil and place in the oven, roasting them for 15 minutes or until the slices are golden on the bottom. Flip them and leave to roast for another 5 minutes. Remove from the oven and let cool.
- While the eggplant is roasting, in a large saucepan, heat 3 tbsp of oil over medium-high heat.
- Add chopped onions and saute until translucent. Then add minced garlic, stir and cook for another two minutes. Add turmeric powder, cinnamon, saffron, and tomato paste, sauteeing for a minute. Add beef cubes and saute on all sides for a few minutes. Add chopped tomatoes, 1 tsp salt, and 1/2 tsp pepper and the stock. Let simmer for 40 minutes on medium heat.
- Add the eggplant and dried lime as well as a little bit more water if necessary.
- Cover and cook for another 15-20 minutes or until the meat is tender.
- Add the lime juice, and simmer for another 10 minutes on low heat.
