Name: Khoresht Bademjan (Eggplant Meat Stew)
Prep time: 25 min
Cook time: 75 min
Total time: 100 min
Ingredients: 400 g lamb or beef (cut into bite sized cubes); 3 medium aubergines (eggplants, peeled and sliced lengthways); 2 medium onions (finely chopped); 3 cloves garlic (minced); 3 tbsp tomato paste; 3 large tomatoes (chopped); 2 dried Persian limes (limoo amani, pierced with a fork, or 2 tbsp lemon juice); ½ tsp turmeric; ½ tsp ground cinnamon; ½ tsp ground black pepper; 1 tsp salt (adjust to taste); 3 tbsp vegetable oil (plus extra for frying aubergines); 500 ml water or stock (lamb or beef stock preferred); Optional: a small pinch of saffron steeped in 2 tbsp hot water

November 2, 2025
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Khoresht Bademjan is a slow simmered Persian stew built around silky aubergine, gently cooked meat and a tomato rich base. It is comfort food in the truest sense, meant to be eaten slowly with steamed saffron rice and shared at the table. Every spoonful brings warmth, depth and quiet satisfaction.

This is not a rushed weekday fry up. It is patient cooking. Aubergine is browned until soft and faintly smoky. Meat simmers until tender. Tomatoes, onions and dried limes lend body and tang. What you get is a stew that feels rich without being heavy and sour in a way that brightens rather than shocks.

Across Iran, families make their own version, yet the idea stays the same. Good aubergine, fragrant oil, slow cooked meat and time. It is a dish that often appears when you want to make someone feel cared for. In that way, it is as cultural as it is culinary.

What Is Khoresht Bademjan?

Khoresht means stew. Bademjan means aubergine. Put them together and you have a Persian aubergine stew, usually made with lamb or beef, simmered in a tomato base with dried limes for sharp depth. The dried limes are called limoo amani and they bring a distinct citrus bitterness that defines the sauce.

The aubergine is not tossed in raw. It is usually salted, drained and fried first. This gives it a soft centre and browned edges, so that later in the pot it melts into the sauce instead of falling apart into stringy pieces. The aubergine becomes almost buttery, and soaks up juices from the stew.

Traditional Khoresht Bademjan is nearly always served with Persian rice, often long grain rice steamed until fluffy and perfumed with saffron. You do not eat this stew alone in a bowl. You spoon it beside the rice, then pull a little rice through the sauce so each bite has both grain and stew.

Ingredients and Taste

The key ingredients are aubergine, meat, onions, tomato, and dried limes. Lamb shoulder is common because it softens beautifully during a long simmer. Beef can also be used, usually a cut suited to braising, such as shin or chuck. Onion is slowly cooked in oil first, which lays down sweetness and depth at the start.

Tomato brings body to the sauce. Some cooks use fresh tomato, peeled and chopped, along with a spoon of tomato paste for colour and roundness. Turmeric is often added for warmth and perfume. Salt and black pepper are kept simple, letting the dried lime take the lead in brightness.

Now for flavour. This stew is layered rather than sharp. You first taste the savoury sweetness from the onion and tomato. Then comes the mellow richness of the aubergine, which by now has relaxed into the sauce. Finally, the dried lime offers a sour citrus edge that cuts through the fat of the meat and keeps the palate awake.

Texturally it is generous. The meat should pull apart with gentle pressure rather than needing a knife. The aubergine should be soft all the way through with no spongy bite. The sauce should cling rather than run. When served with rice, the sauce glazes each grain and turns it into part of the dish, not just a side.

A Taste of History

Khoresht cooking sits deep in Persian culinary tradition. Stews like this are not an afterthought in Iranian cuisine. They are central to how meals are built and how families eat. The sequence of frying aromatics, simmering meat and finishing with a souring agent can be seen across many regional dishes in Iran.

Aubergine itself has a long presence in Persian kitchens. Historical Persian cooking texts refer to dishes of meat and aubergine simmered together with sour fruit or yoghurt. Over time tomato became standard, and dried limes became the preferred sour note, especially in southern regions where limoo amani is widely used.

Khoresht Bademjan today is cooked all over Iran and also appears proudly on Iranian restaurant menus abroad. It often sits beside Khoresht Gheimeh and Ghormeh Sabzi, forming part of what many Iranians consider a proper spread for guests. Each stew has its own personality. Khoresht Bademjan is the aubergine led one.

There is also a social side. This stew fits both everyday family meals and more formal gatherings. It is not a festival only dish, yet it is worthy of a guest. That balance between homely and proud gives it staying power. It feels rooted, and you can taste that even if you are new to Persian food.

How to Make Khoresht Bademjan (Eggplant Meat Stew)

Khoresht Bademjan is a beloved Persian stew known for its tender eggplants, slow cooked meat, and tangy tomato base infused with a touch of sourness from dried limes or lemon juice. It is rich, comforting, and deeply aromatic, often enjoyed with saffron rice. Take your time with the simmering process to allow the flavours to develop fully. See the recipe card at the bottom for printable directions

Ingredients

400 g lamb or beef, cut into bite sized cubes
3 medium aubergines (eggplants), peeled and sliced lengthways
2 medium onions, finely chopped
3 cloves garlic, minced
3 tbsp tomato paste
3 large tomatoes, chopped
2 dried Persian limes (limoo amani), pierced with a fork, or 2 tbsp lemon juice
½ tsp turmeric
½ tsp ground cinnamon
½ tsp ground black pepper
1 tsp salt (adjust to taste)
3 tbsp vegetable oil, plus extra for frying aubergines
500 ml water or stock (lamb or beef stock preferred)
Optional: a small pinch of saffron steeped in 2 tbsp hot water

Cooking Instructions

Step 1: Prepare the aubergines

Peel and slice the aubergines lengthways. Sprinkle lightly with salt and set aside for 20 minutes to draw out moisture and reduce bitterness. Rinse and pat dry with kitchen paper before frying.

Step 2: Fry the aubergines

In a large pan, heat enough oil to shallow fry the aubergines until golden on both sides. Remove and place on paper towels to absorb excess oil. Set aside for later use.

Step 3: Brown the meat

Heat 3 tablespoons of oil in a heavy based pot over medium heat. Add the chopped onions and cook until golden. Stir in turmeric, then add the meat cubes, searing them until browned on all sides. This step builds the stew’s depth of flavour.

Step 4: Add garlic and spices

Add minced garlic, cinnamon, black pepper, and salt. Stir well for a minute to release the aromas. Be careful not to burn the garlic, as it should remain fragrant, not bitter.

Step 5: Incorporate tomato paste and tomatoes

Mix in the tomato paste and cook for 2–3 minutes to remove its raw taste. Then add the chopped tomatoes and cook until they begin to soften and blend into the sauce.

Step 6: Add liquid and limes

Pour in the water or stock, then add the pierced dried limes (or lemon juice if substituting). Bring the mixture to a boil, reduce the heat, and let it simmer covered for about 45 minutes, or until the meat becomes tender.

Step 7: Add the aubergines

Once the meat is tender, carefully layer the fried aubergines over the stew. Avoid stirring too much to keep their shape intact. Cover and simmer gently for another 20–25 minutes to allow the flavours to meld.

Step 8: Adjust seasoning and consistency

Check for seasoning and adjust salt or acidity as needed. If the stew appears too thick, add a splash of hot water; if too thin, let it simmer uncovered for a few minutes to reduce.

Step 9: Add saffron (optional)

For extra richness and colour, drizzle the saffron infusion into the stew during the final few minutes of cooking. It adds a subtle floral note that elevates the dish.

Step 10: Serve and present

Serve the Khoresht Bademjan hot alongside fluffy Persian saffron rice (chelo). Garnish with a few fried aubergine slices or a sprinkle of freshly ground pepper. Serve family style for an authentic Persian dining experience.

Variations and Substitutions

Meat options: Use lamb for a richer flavour or beef for a slightly leaner version.
Vegetarian option: Replace meat with chickpeas or lentils for a hearty vegetarian stew.
Dried limes: If unavailable, use lemon juice or tamarind water for the tangy element.
Saffron: Optional, but worth including for aroma and authentic Persian depth.

Cooking Tips for Perfect Khoresht Bademjan

Salt the aubergines before frying to prevent them from absorbing too much oil.
Slow simmering is key; allow at least an hour for the meat to become tender and the sauce to develop complexity.
Use a heavy pot to ensure even cooking and avoid burning the tomato base.
If using dried limes, pierce them before adding so the flavour infuses without bursting.
Let the stew rest for 10 minutes after cooking to allow the flavours to settle before serving.

How to Store and Reheat

Short Term Storage

Leftover Khoresht Bademjan keeps well in the fridge for around three days when stored in a covered container. Let it cool until just warm before chilling so steam does not gather in the lid and drip back in, which can dull the flavour. Store the rice separately so it does not soak up all the sauce overnight.

You may notice that the stew tastes even deeper the following day. This is normal. The aubergine and meat continue to share flavour with the tomato base while they rest. The dried lime also settles a little, so the sour edge smooths out and blends more evenly into the sauce.

Reheating on the Hob

To reheat, warm it gently on the hob over low heat with a splash of water to loosen the sauce. Stir now and then so the aubergine does not stick to the bottom of the pan. You want steam and small bubbles rather than a rolling boil, which can cause the aubergine to break down into threads.

Check seasoning at the end. As stews sit, salt can seem softer. A pinch of salt or a squeeze of fresh lemon at serving time can bring the flavour back into clear focus without upsetting the balance that developed overnight.

Freezing

Khoresht Bademjan also freezes fairly well if you plan ahead. Cool it fully, portion it, and place it in freezer safe tubs. Rice should not be frozen with it. Aubergine will soften further after thawing, but that is not a problem here because the stew is meant to be supple and spoonable rather than firm.

When thawing, leave it in the fridge until fully defrosted, then reheat slowly on the hob. Avoid rushing it in a very hot pan. Slow reheating lets the sauce return to that glossy texture and keeps the flavour round and mellow.