Khoresh Bademjan: Persian Eggplant and Tomato Stew
Khoresh Bademjan is a vegetarian Persian eggplant and tomato stew, braised with pomegranate molasses for a distinct savory and sweet profile.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Salt eggplant in a colander and set aside.
-
Heat 1/4 cup oil in a Dutch oven over medium-high heat. Sauté onion for 7-9 minutes until translucent.
-
Add garlic, cumin, turmeric, cinnamon, and 1/2 teaspoon salt; sauté for 1 minute until fragrant.
-
Pat eggplant dry, then add to the pan with 2 tablespoons olive oil. Sauté for 8-10 minutes, stirring, until tender and reduced.
-
Stir in tomatoes, breaking them into chunks. Add water, pomegranate molasses, and saffron (if using); stir well.
-
Simmer, reduce heat to low, and cook covered for 10-15 minutes, stirring occasionally.
-
Combine yogurt, dill, garlic, and salt in a small bowl; refrigerate until serving.
-
Serve the hot stew over rice, quinoa, or couscous with the prepared yogurt sauce.