Khoresh bademjan
Alternative namesKhoresh bademjoon, khoresh bademjun, khoresh bodimjon, …
TypeStew
CourseEntrée
Place of origin Iran (Persia)
Main ingredientsEggplant, lamb, tomato, saffron
VariationsGhoore bademjan, gheymeh bademjan (see below)
Persian cuisine

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."

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]

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).[3]

References

  1. 1 2 "Persian Food Primer: 10 Essential Iranian Dishes". Tasnim News Agency. 2016-09-21. Retrieved 2018-10-14.
  2. ↑ "Adventurous Flavors from the Silk Road". Wine Enthusiast Magazine. 2012-09-05. Retrieved 2018-10-14.
  3. ↑ "Khoresh Bademjan; Persian eggplant stew". Shamshiri Cafe. 2015-05-06. Retrieved 2018-10-14.


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