Khoresh Bademjan

Ingredients

Scaled for your household (8 portions) · original serves 8

• Eggplant4
• Beef stew meat905 g
  Exact physical mass conversion to grams; original source mass retained in source_text.
• Brown onion1
• Garlic cloves3 clove
• Tomato puree (paste)2 US tbsp
  US customary volume preserved. No food-density conversion to grams is assumed.
• Tinned diced tomatoes800 g
• Lime1
• Turmeric1 US tbsp
  US customary volume preserved. No food-density conversion to grams is assumed.
• Saffron for meat½ US tsp
  US customary volume preserved. No food-density conversion to grams is assumed.
• Water for saffron1 US tbsp + 1.25 L
  Original recipe breakdown · used in multiple steps

  • 1 US tbsp Water for saffron — US customary volume preserved. No food-density conversion to grams is assumed.
  • Method: 5 cups (1.25 litre) water
• Vegetable oil10 US tbsp
  US customary volume preserved. No food-density conversion to grams is assumed.
• Saltto taste
  Publisher/method gives no numeric amount; retain as needed without inventing quantity.
• Black pepperto taste
  Publisher/method gives no numeric amount; retain as needed without inventing quantity.
• Prepared Persian rice (optional)to taste
  Publisher/method gives no numeric amount; retain as needed without inventing quantity.

Method

1. 1

   Use the source Dutch-oven route: simmer beef, measured water, turmeric and seasoning for about 2 hours.

2. 2

   Quarter peeled eggplants lengthways. Fry in 8 tablespoons oil for about 10 minutes; drain. Cook sliced onion in remaining oil for 10–15 minutes.

3. 3

   Add paste, garlic and saffron dissolved in its water; stir 5 minutes. Add cooked beef with its broth, tomatoes and lime juice.

4. 4

   Bring to a boil; add eggplants and simmer low for 30–45 minutes. Serve with optional prepared Persian rice.