Persian Eggplant and Tomato Stew (Khoresh Bademjan) is a flavor-packed vegetable stew with slow-cooked eggplants in a rich tomato sauce. Seasoned with traditional Persian spices, serve it with fluffy rice, and you will surely ask for seconds!
Locally known as ‘khoresh bademjan,’ this classic Persian stew comes in different varieties: some have lamb or beef, some add saffron — almost every region has their own version.
This particular khoresh bademjan recipe is the vegetarian version because it only uses eggplant as its main ingredient.
Eggplants soak up all the flavor of the tomato and the spices, so you’ll get a flavor-bomb in every bite.
Traditionally served with at least a dollop of Persian spinach and yogurt dip, you can try pairing your homemade khoresh bademjan with steamed white rice or fluffy saffron rice — try them both and decide! 🙂
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Ingredients
(See the recipe card below for measurements.)
- Eggplants – as shown in the image above, European eggplants are great for this Persian eggplant stew.
- Crushed tomatoes – just use your favorite canned brand.
- Olive oil – extra virgin olive oil, if possible.
- Garlic – minced or grated.
- Onion – finely chopped; you will only see tiny bits of onion once you’re serving your khoresh bademjan.
- Parsley – flat-leaf fresh parsley for serving.
- Pomegranate molasses – reduced, thickened pomegranate juice; a staple in Persian cuisine, and generally available in Middle Eastern supermarkets.
- Spices and seasonings – turmeric, cinnamon, cumin, sweet paprika, salt and ground black pepper.
How to make khoresh bademjan
Start by placing a deep, large pan over medium-high heat.
Pour olive oil; once ready, add garlic and chopped onion.
Saute until the onion becomes tender and lightly brown, then add the spices: cumin, turmeric, paprika, and cinnamon.
Cook and mix for about a minute —- lower the heat, if necessary, to avoid burning the spices.
Add the chopped eggplant.
Cook for around ten minutes, until they soften a bit — mix occasionally to ensure nothing sticks at the bottom of the pan.
Add the crushed tomatoes, two tablespoons of pomegranate molasses, salt, and ground black pepper.
Combine everything, cover with a lid, and boil —- turn the heat back to medium-high.
Lower heat, then continue simmering until the eggplants are tender; mixing often to check that the eggplants are not sticking to the pan.
Taste and adjust seasoning if needed by adding salt, pepper, or pomegranate molasses.
Remove your Persian eggplant and tomato stew from the heat and transfer to plates.
Sprinkle with chopped fresh parsley and serve hot!
Helpful tips
- A deeper pan (or skillet) will make the preparation of your khoresh bademjan easier. There’s a lot of mixing in the process, and it will take a while for the eggplant to shrink in size — hence more space for mixing.
- Don’t skimp on the olive oil because you think it’s too much. It’s just enough to cook the amount of chopped eggplant in the recipe.
- Make sure you don’t rush the cooking of the spices. It helps them release more flavor.
- Start with only two tablespoons of pomegranate molasses, then add more after tasting. They vary in sourness, so it’s safer to start with less.
Recipe variation
- Mint. Some add fresh mint with the parsley when serving. If you have them on hand, chop them and add them on top.
- No turmeric. If you don’t like turmeric, then skip the turmeric powder. Just make sure to balance the taste for the rest of the spices.
So how about it? Ready to treat your tastebuds? Then try this khoresh bademjan recipe one of these days! 🙂
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Persian Eggplant and Tomato Stew Recipe
Equipment
- Large Pan/Skillet with Lid (3.5 qt)
Ingredients
- 1/4 cup olive oil
- 1 large onion, finely chopped
- 2 to 3 cloves garlic, minced
- 900 grams eggplants (about 2-medium sized or about 2 pounds), peeled and chopped into ½-inch cubes
- 1/2 cup crushed tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1/2 teaspoon cinnamon powder
- 1/2 teaspoon turmeric powder
- 2 to 3 tablespoons pomegranate molasses
- salt and pepper, to season
- fresh parsley, chopped, for serving
Instructions
- Heat olive oil on a large pan over medium-high heat.
- Saute the garlic and onion until it becomes tender and light brown.
- Add the spices: cumin, turmeric, paprika, and cinnamon, and cook for a minute. Keep mixing to avoid burning them, and lower the heat (if necessary).
- Add the chopped eggplant and cook for about ten minutes, until the slightly softened. Mix occasionally to make sure nothing sticks at the bottom of the pan.
- Add the crushed tomatoes, two tablespoons of pomegranate molasses, salt, and ground black pepper and combine.
- Cover, turn the heat back to medium-high, and bring to a boil.
- Lower heat, then continue simmering until the eggplants are tender; mixing often to check that the eggplants are not sticking to the pan.
- Taste and adjust seasoning if needed by adding salt, pepper, or pomegranate molasses.
- Remove your Persian eggplant and tomato stew from the heat and transfer to serving plates.
- Sprinkle with chopped fresh parsley, serve hot — and enjoy!
Notes
- Cook’s Tip: Start with only two tablespoons of pomegranate molasses, then add more after tasting. They vary in sourness, so it’s safer to start with less.
- Refer to the post for more tips and substitutions.
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