Khoresh Bademjan

Khoresh Bademjan

Type	Stew
Place of origin	Iran (Persia)
Main ingredients	Eggplant, Lamb, Tomato, Saffron
Cookbook: Khoresh Bademjan Media: Khoresh Bademjan

Iranian cuisine
This article is part of the series

Ingredients Vegetables Bean Bell pepper cabbage Chickpea Cowpea Eggplant Lentil Pomegranate Split pea Spinach Tomato Herbs & Spices Barberry Black pepper Chestnut Cinnamon Cumin Garlic Hazelnut Nut Leek Mint Nut Onion Oregano Paprika Parsley Pistachio Red pepper Saffron Walnut
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Hors d'oeuvre Torshi Shirazi salad Salad shoor
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Persian cuisine

Khoresh bademjan (Persian: خورش بادمجان) is a Persian stew made of fried skinned eggplants, 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. Two different versions of this stew are prevalent in Iranian cuisine which include: Ghoore Bademjan (Persian: غوره بادمجان; sour grape eggplant stew) and Gheymeh Bademjan (Persian: قیمه بادمجان; split peas and eggplant stew). Ghoore Bademjan is usually made with fresh sour grapes or verjuice and has a thinner and aromatic broth. Gheymeh Bademjan is the other variation made by the addition of fried eggplants to khoresh Gheimeh (Persian: خورش قیمه; split peas and fried potato stew) and instead of fried potatoes that are added to khoresh Gheymeh in the end.

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