Khoresh bademjan (Persian: خورش بادمجان, romanized: xoreš bâdemjân or khoresh bādemjān, or in IPA: /xɒrɛʃ ˈbɔˌdəmˈd͡ʒuːn/) is a Persian stew of eggplant and tomatoes. The word khoresh means "stew," and bādemjān (بادمجان) means "eggplant."

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Khoresh bademjan

Alternative names	Khoresh bademjoon, khoresh bademjun, khoresh bodimjon, …
Type	Stew
Course	Entrée
Place of origin	Iran (Persia)
Main ingredients	Eggplant, lamb, tomato, saffron
Variations	Ghoore bademjan, gheymeh bademjan (see below)

About

Typically this dish is made of fried and skinned eggplants, optional lamb or beef, tomatoes, an acidic component such as sour grape juice or sun dried limes and mild aromatic spices such as turmeric, cinnamon and saffron.[1][2] This dish is typically served over Persian rice.[1] You can also cook this stew with chicken as you wish.[3]

Variations

Two different versions of this stew are prevalent in Iranian cuisine:

• Ghoore bademjan (غوره بادمجان) – sour grape and eggplant stew
  • Ghoore (غوره) means "unripe", referring to the grapes
  • Usually made with fresh sour grapes or verjuice and has a thinner and aromatic broth.
• Gheymeh bademjan (قیمه بادمجان) – yellow split peas and eggplant stew
  • Gheymeh (Gheimeh) means "chopped meat"
  • Fried eggplants are used instead of fried potatoes, similar to the khoresh gheimeh (خورش قیمه; yellow split peas and fried potato stew).[4]

References

External links

• Brief history and variations
• How to cook eggplant stew with split peas
• How to cook eggplant stew with sour grapes

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