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Recipe of Khoresht Bademjan (Eggplant stuffing Stew)

Khoresht Bademjan (Eggplant stuffing Stew)

Eggplant stuffing stew or Khoresht Bademjan is another traditional and delicious Iranian dish, which is a staple of parties. Eggplant stuffed stew is very similar to stuffed stew. The ingredients of eggplant stuffed stew are eggplant, meat, and cob, which serve with rice. Of course, they also make eggplant stuffing with chicken. Eggplant stuffed stew is rich in iron due to the use of eggplant in it and is very useful for anemia

Ingredients for preparing eggplant stuffing stew:

Eggplant (4 pieces)

Stewed meat (400 g)

Cobs (1 cup)

Onions (2 tablespoons)

Tomatoes (2 medium)

Tomato paste (2 tablespoons)

Melted saffron (2 tablespoons)

Salt and black pepper (as needed)

khoresht-e bademjan


The first step in preparing eggplant stuffing is to soak the cobs in some water from the night before. And try to change the water a few times, this will prevent bloating and your cotyledons will cook faster. Put the cobs in a saucepan and add two cups of water and then cook over low heat.

In the next step, peel and wash the onions and then chop the gems. Then pour some oil in the pot in which the eggplant stuffing stew made and put it on the heat of the stove until it is hot, then add the onions to it and fry it until it turns golden.

Then, after cleaning, washing, and chopping the meat, add it to the pot and fry it until the meat changes color, then add four cups of water and put it in the pot to cook the meat slowly. Be careful not to add salt to the meat during the roasting process as it will cause the meat to cook too late.

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In the next step, wash and chop the tomatoes and fry them with the tomato paste in a pan prepared with hot oil until the paste changes color.

After preparing the tomatoes and tomato paste, add it to the meat and then add the cooked cobs with melted saffron to the meat. And let some more stew cook and settle. If the pot water is low, add some boiling water to it.

Eggplant stuffing Stew

Next step:

In the next step, it is the turn of the eggplants. Peel a squash, grate it and slice it. Then sprinkle salt on them to get the eggplant juice out and also use less oil when frying them and also take some bitterness if some of the eggplants were bitter. Allow the eggplants to drain for about 15 minutes to remove excess water and moisture.

Then clean the eggplants with a clean damp cloth and let them dry for a while. Then pour oil into a pan and wait for it to heat up. And fry the eggplants in it.

After the meats fully cooked in the pot and the stew was ready, add the eggplants and let the stew stay on the stove heat for about another 10 minutes until the ingredients completely mixed and the stew get ready.

Put the eggplant stuffing stew in a bowl and serve it with pilaf and  salad shirazi with pickles and buttermilk.

Eggplant Iranian stew

Tips in cooking eggplant stuffing stew:

It is recommended to use mutton or beef thigh marrow in preparing eggplant stuffing stew. Of course, as mentioned, eggplant stew can be made with chicken, quail, etc.

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In preparing eggplant stuffing stew, use eggplants whose skin is completely dark and their caps are more elongated, these signs indicate that the eggplant is sweet.

When the eggplant stew cooked and at the end you can add a little fresh lemon juice or broth to it according to your taste to get a delicious taste.

Some Iranians , don’t use eggplant cobs in the preparation of eggplant stew. It is recommended that you use cobs, because it has many properties and makes your stew taste good.

The method of preparing eggplant stuffing stew that is here, is suitable for four people. Change the raw material ratios if people are more or less.

If you are interested in Recipe of Khoresht Bademjan (Eggplant stuffing Stew) you may be interested in Khoresht karafs – Celery stew recipe

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