Table for TwoKhoresh Bademjan
A slow-cooked Persian stew of silky fried eggplant and tender lamb in a tangy tomato and saffron sauce.
Photo: PARSI Restaurant / Unsplash
⏱ 90 min📶 Hard👫 Serves 2☪ Muslim-friendly
Ingredients (for 2)
- Eggplants, 2, peeled and cut lengthwise
- Lamb shoulder, 400 g, cubed
- Onion, 1, sliced
- Tomato paste, 2 tbsp
- Tomatoes, 2, halved
- Saffron, a pinch, steeped in 2 tbsp hot water
- Turmeric, 1 tsp
- Lime juice, 2 tbsp
- Steamed rice, to serve
Steps
- Salt the eggplant slices for 20 minutes, pat dry and fry until deep golden on both sides.
- Fry the onion with turmeric, brown the lamb, then stir in the tomato paste.
- Add 500 ml water and simmer covered for 60 minutes until the lamb is tender.
- Lay the eggplant and tomato halves on top, add the saffron and lime juice, and simmer 20 minutes more without stirring.
- Serve with saffron rice and plain yogurt.
Cook it together: One of you fries the eggplant slices, the other browns the lamb — then let the pot do the work while you talk.
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