Khorak-e Bademjan

Name: Khorak-e Bademjan
Cook time: 95 min
Total time: 95 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 420g Lamb Shoulder, cut into 3–4 cm pieces; 3 medium Eggplants, peeled in stripes and halved lengthwise; 1 large Onion, thinly sliced; 3 medium Tomatoes, quartered; 2 Dried Lime (Limoo Amani)s, pierced; 1 tbsp Tomato Paste; 1/2 tsp Ground Turmeric; 1/4 tsp Ground Saffron, bloomed in hot water; 3 tbsp Vegetable Oil, for the stew; 6 tbsp Vegetable Oil, for frying the eggplants; 400ml Light Stock; 1 tsp Fine Salt, to taste; 1/2 tsp Ground Black Pepper; 2 cups Basmati Rice, rinsed and soaked; 1 tsp Salt, for rice water; 2 tbsp Neutral Oil

Khorak-e Bademjan is a fragrant Persian stew of tender lamb and silky fried eggplants simmered in a tangy tomato-and-dried-lime sauce scented with turmeric and saffron. Rich and comforting, it pairs beautifully with steamed rice for a homey, satisfying meal that balances savory meat, creamy aubergine, and bright citrus notes.

Khorak-e Bademjan is a fragrant Persian stew of tender lamb and silky fried eggplants simmered in a tangy tomato-and-dried-lime sa... Show more

Traditional Middle Eastern Recipe

Health Grade

B- · Healthy

Rating

4.3

Time

1 hr30 min

Price

2,45 €

Calories

1087 kcal

meal prep

one pot

gluten free

high protein

Method

Rinse the rice

Rinse the Basmati Rice in several changes of cold water until the water runs mostly clear, then cover it with fresh water and let it soak for 30 minutes. Set it aside while you prep the rest of the dish.

Prep the ingredients

Cut the Lamb Shoulder into 3–4 cm pieces if needed, peel the Eggplants in stripes and halve each one lengthwise, thinly slice the Onion, quarter the Tomatoes, and pierce the Dried Lime (Limoo Amani) a few times so it can release its flavor in the stew.

Bloom saffron

Stir the Ground Saffron into a small splash of hot water and let it steep until the liquid turns a deep golden color, about 5 minutes. Set the saffron water aside.

Fry eggplants

Heat the Vegetable Oil in a large skillet over medium heat, then fry the eggplant halves in batches until both sides are deep golden and the flesh is soft, about 4 minutes per side. Transfer them to a paper-towel-lined plate as they finish.

Brown the lamb

Warm the remaining 3 tbsp vegetable oil in a heavy pot over medium-high heat. Add the sliced onion and cook, stirring, until softened and lightly golden, about 5 minutes. Add the lamb, Ground Turmeric, Fine Salt, and Ground Black Pepper, and cook, stirring often, until the meat is browned on the outside, about 6 minutes; then stir in the Tomato Paste and cook for 1 minute more to toast it.

Simmer the stew

Add the 400 ml Light Stock, the quartered tomatoes, the pierced dried limes, and the saffron water, then bring everything to a lively simmer. Lower the heat, cover partially, and cook for 35 minutes until the lamb is getting tender; tuck in the fried eggplants and simmer for 10 minutes more so the flavors meld and the sauce thickens slightly.

Cook the rice

While the stew finishes, bring a pot of water to a boil with the Salt (for rice water) and 2 tbsp of Neutral Oil. Add the drained rice, boil for 7 minutes, just until the grains are almost tender but still a little firm in the center. Drain well, return the rice to the pot, cover, and steam over low heat for 20 minutes until fluffy.

Serve

Fluff the rice gently, mound it on a serving platter, and spoon the stew over or alongside it. Serve hot while the eggplant is silky and the lamb is tender.