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Authentic Khoresh Bademjan: A Flavorful 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.
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Prep Time 30 minutes
Cook Time 1 hour
Servings: 6
Course: Main Course
Cuisine: Persian
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs Chicken Thighs or boneless skinless chicken thighs.
  • 1 Eggplant peeled and sliced into quarters
  • 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.

Equipment

  • Heavy Pot

Method
 

  1. 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.
  2. 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.
  3. 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.

Notes

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