Entree: Iran – Shiraz / Fars – خورشت بادمجان ➤ Khoresht-e Bademjan (Eggplant and lamb stew simmered in a tomato-saffron sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 25 min

Total 1 hr 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 tbsp (45 ml) vegetable oil
- 1 lb (450 g) lamb shoulder, cut into 1-inch (2.5 cm) cubes
- 1 large onion, thinly sliced (about 8 oz (225 g))
- 3 cloves garlic, minced
- 1 tsp (2 g) ground turmeric
- 1 tsp (5 g) ground black pepper
- 1 1/2 tsp (8 g) salt, or to taste
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) crushed tomatoes or tomato purée
- 2 cups (480 ml) water or low-sodium beef stock
- 2 dried limes (limu omani), pierced OR 2 tbsp (30 ml) fresh lemon juice
- 3 medium eggplants, about 1 lb (450 g) total, cut into 1/2-inch (1.2 cm) slices
- 1/4 tsp (0.5 g) saffron threads, crushed and steeped in 2 tbsp (30 ml) hot water
- 1 tbsp (15 ml) rosewater (optional)
- 2 tbsp (30 g) all-purpose flour for dusting eggplant (optional)
- 2 tbsp (30 ml) oil for frying eggplant
- Fresh parsley or cilantro for garnish
- Cooked basmati rice for serving

Show original ingredient measurements

- 3 tbsp (45 ml) vegetable oil
- 1 lb (450 g) lamb shoulder, cut into 1-inch (2.5 cm) cubes
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 3 cloves garlic, minced
- 1 tsp (2 g) ground turmeric
- 1 tsp (5 g) ground black pepper
- 1 1/2 tsp (8 g) salt, or to taste
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) crushed tomatoes or tomato purée
- 2 cups (480 ml) water or low-sodium beef stock
- 2 dried limes (limu omani), pierced OR 2 tbsp (30 ml) fresh lemon juice
- 3 medium eggplants, about 1 lb (450 g) total, cut into 1/2-inch (1.2 cm) slices
- 1/4 tsp (0.5 g) saffron threads, crushed and steeped in 2 tbsp (30 ml) hot water
- 1 tbsp (15 ml) rosewater (optional)
- 2 tbsp (30 g) all-purpose flour for dusting eggplant (optional)
- 2 tbsp (30 ml) oil for frying eggplant
- Fresh parsley or cilantro for garnish
- Cooked basmati rice for serving

Instructions

1. Prepare the eggplant: sprinkle sliced eggplant lightly with salt and let sit 15 minutes, then pat dry. Dust slices lightly with flour if using. Heat 2 tbsp (30 ml) oil in a skillet over medium-high heat and fry eggplant until golden on both sides; transfer to paper towels to drain.
2. Brown the lamb: heat 3 tbsp (45 ml) vegetable oil in a heavy pot over medium-high heat. Add lamb cubes and brown on all sides, working in batches to avoid crowding; remove and set aside.
3. Sauté aromatics: in the same pot reduce heat to medium, add sliced onion and cook until soft and translucent, about 8–10 minutes. Add garlic and turmeric and cook 1 minute until fragrant.
4. Build the stew: stir in tomato paste and cook 2 minutes, then add crushed tomatoes, water or stock, browned lamb, dried limes or lemon juice, salt, and pepper. Bring to a simmer.
5. Simmer until tender: cover and simmer gently for 60–75 minutes, or until lamb is tender. Skim fat if necessary.
6. Finish with eggplant and saffron: add the fried eggplant to the pot and pour in saffron water and rosewater if using. Simmer uncovered 10–15 minutes to let flavors meld and sauce thicken to a rich consistency.
7. Adjust seasoning and serve: taste and adjust salt and pepper. Serve hot garnished with chopped parsley or cilantro alongside steamed basmati rice.