Persian lamb and eggplant stew with saffron and tomatoes — a rich, silky classic.
Khoresh Bademjan is one of Persia's most beloved stews — tender lamb or beef is slow-cooked with fried eggplant, tomatoes, and saffron into a deeply savory, silky stew. The eggplant melts into the sauce, creating a luxurious texture. Served over Persian saffron rice, this dish represents the sophistication and depth of Persian khoresh cuisine.
Serves 4
Rinse salted eggplant, pat dry, and fry in batches until golden. Drain on paper towels.
In a pot, caramelize onion in oil until golden. Add lamb, turmeric, and cinnamon. Brown on all sides.
Add tomatoes, tomato paste, saffron water, lemon juice, and enough water to cover. Simmer covered for 1 hour.
Gently place fried eggplant in the pot. Cook uncovered for 20 more minutes. Season and serve over basmati rice.
Salting and frying the eggplant first prevents it from becoming soggy.
Saffron is non-negotiable — it gives the characteristic golden color and floral note.
Use beef instead of lamb.
Make vegetarian with mushrooms and walnuts.
Refrigerate up to 4 days. Flavor improves overnight.
Khoresh Bademjan has been eaten in Persian royal courts and homes for centuries, a dish that showcases Iran's love of combining fruit, herbs, and spices with meat.
Yes, roast at 220°C with oil for 25 minutes — less oil but still excellent.
Per serving (400g) · 4 servings total
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