Khoresh Bademjam – Chicken and Eggplant Stew

A khoresh is a Persian stew. There are many variations and all sorts of flavors, but this is a personal favorite.

In Farsi, khoresh means stew and bademjam means eggplant. This particular khoresh is often made with beef or lamb, but I enjoy the chicken and find it lighter.

All of these ingredients are available online or in most Middle Eastern markets. It’s worth searching out the authentic ingredients.


2 lbs Chicken Thighs, or boneless skinless chicken thighs.
3 Tbsp Olive Oil
1 Onion, sliced
2 cloves Garlic, minced

1 Tbsp Tomato Paste
1 tsp Tumeric
1 stick Cinnamon
1/4 tsp Saffron
Salt and Pepper
1- 2 cups Vegetable Stock
1/2 cup Sour Grapes
4 Dried Limes, pierced.
4 Tbsp Sour Grape Juice.

Preheat oven to 400F. Peel eggplant and slice into quarters. Brush with olive oil and sprinkle with salt. Bake for 25-30 minutes. Remove to let cool.

In sauté pan, heat olive oil and brown chicken thighs. Remove from pan and add sliced onions and garlic and sauté until browned. Add tomato paste and cook further, add vegetable broth and turmeric and cook until a sauce is formed. Loosely chop the eggplant and add to the dish.

Add back the chicken and then add sour grapes, dried limes and sour grape juice. Crush the saffron and add to sauce and allow to cook gently for 1 hours. Serve with basmati rice.

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