Khoresh-e Bademjan
خورش بادمجان·(kho-resh-e ba-dem-jan)
Jomeh: The Friday Simmer
A proper Khoresh-e Bademjan isn't strictly a Friday project. We aren't messing around with deep-frying or weekend-long timelines here; roasting Japanese eggplants saves your stovetop while building a delicate balance of rendered fat, caramelized aromatics, and sharp acidity in just forty-five minutes. Just remember the absolute rules: fry your tomato paste until the raw edge dies, pour the saffron water into the heavy Dutch oven, and once the eggplant hits the broth, you do not stir.
Before you start
Bloom the saffron.
Grind the saffron threads into a fine powder in a mortar and pestle, then steep in 2 tablespoons of hot water to release its aroma and vibrant color.
Ingredients
- small Japanese eggplants6
- kosher salt1 tbsp
- olive oil3 tbsp
- neutral oil2 tbsp
- yellow onion1 med
- ground turmeric1 tsp
- black pepper1/2 tsp
- beef chuck roast1 lb
- tomato paste3 tbsp
- beef broth2 cup
- saffron threads1 pinch
- brined sour grapes1/2 cup
- Roma tomatoes3 med
Method
- 01
Sweat the eggplants to draw out their bitterness.
Place the halved eggplants on a wire rack and generously salt the cut sides. Let them sit for 30 minutes to collapse the spongy cell walls so they won't absorb excessive oil during cooking.
- 02
Roast the eggplants until blistered and deeply golden.
Preheat the oven to 400°F. Rinse the salt off the eggplants and pat them obsessively dry with paper towels, then toss with olive oil and roast on a parchment-lined baking sheet for 25 minutes.
- 03
Build a savory foundation with the aromatics and beef.
Heat the neutral oil in a heavy Dutch oven over medium-high heat. Cook the diced onion until golden, stir in the turmeric and black pepper, then add the cubed beef, searing just until it loses its raw red color on the outside.
- 04
Fry the tomato paste in the residual fat.
Push the meat and onions to the edges of the pot and drop the tomato paste into the center. Fry it for 2 to 3 minutes, stirring constantly until it darkens and loses its raw, metallic smell.
- 05
Simmer the beef until fork-tender.
Stir everything together, pour in the beef broth, and add half of the bloomed saffron water. Bring to a boil, reduce the heat, cover, and simmer for 1 1/2 hours.
- 06
Layer the vegetables and step away from the spoon.
Gently lay the roasted eggplants and halved fresh tomatoes on top of the tender beef, scatter the sour grapes over the top, and drizzle with the remaining saffron water. Do not stir the pot; just cover and simmer gently for 20 to 30 minutes until a layer of rich oil rises to the surface.
Notes
Source proper acidity.
Brined sour grapes (ghooreh) provide the essential, sharp acidity for this dish and can be found at Middle Eastern markets. In a pinch, substitute 3 tablespoons of verjuice mixed with 1 tablespoon of fresh lemon juice.
Respect the non-stirring imperative.
Stirring the stew after the eggplants are added is a cardinal sin in Iranian kitchens. The vegetables must remain structurally intact while they absorb the savory broth.
From Cook Persian in America.