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    Home / Dinner / Khoresht-e Bademjan

    Khoresht-e Bademjan

    Tender lamb and melting eggplant in a tomato-lime sauce, a deeply savory Persian stew that begs for a pile of rice.

    ⏱ 25 minPrep time
    🔥 1 hr 30 minCook time
    🍽 6Servings
    🏷 DinnerCategory
    ☆☆☆☆☆No ratings yet
    Khoresht-e Bademjan

    Khoresht-e bademjan, eggplant stew, is a Persian classic that shines when the eggplants are fried until golden and the sauce is allowed to go deep. Lamb or beef simmers with tomato, turmeric, and dried Persian limes until the sauce thickens, then the eggplant goes in to soak up every bit of flavor. Every home cook has an opinion about how the eggplant should be cut — rounds, halves, or lengthwise strips. Some cooks use sour grape juice instead of limes; either way, the sour note keeps the rich eggplant from feeling heavy.

    Rich, glossy, and spoon-tender

    The stew is rich and glossy, the eggplant melting into the sauce while the meat turns spoon-tender. The dried limes lend a gentle sourness that balances the sweet tomato, and the whole pot smells incredible. Serve it over chelo with yogurt on the side, and do not skip the crusty rice. It is one of those stews that tastes even better the next day, so consider making it a day ahead of a gathering.

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    Step by stepInstructions

    1. Salt the eggplant slices and let them drain in a colander for 20 minutes; pat dry.
    2. Heat 2 tablespoons of the oil in a heavy pot and brown the meat with the turmeric. Add the onions and cook until soft.
    3. Stir in the tomato paste, salt, pepper, and water. Prick the dried limes, add them, and simmer covered for 1 hour.
    4. Meanwhile, fry the eggplant slices in the remaining oil until golden on both sides; drain on paper towels.
    5. Add the eggplant to the pot and simmer uncovered 30 minutes more, until the sauce is thick and the meat tender.
    6. Remove the limes, taste for salt, and serve over steamed rice.

    💡 Chef tips & storage

    Salt the sliced eggplants and let them sit 20 minutes, then pat dry — this keeps them from soaking up too much oil. Add the eggplant near the end so it does not dissolve into the sauce.

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    Recipe details

    Prep25 min
    Cook1 hr 30 min
    Servings6
    CategoryDinner
    PublishedAugust 17, 2026
    Emily — the cook behind My Comfort Recipes

    Hi, I'm Emily 🧡

    Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

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