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Khoresh bademjan: whole browned eggplants and pieces of lamb in a tomato-based Persian stew, served in a white bowl.

Khoresht Bademjan

خورش بادمجان
Khoresht & Stews

An eggplant and tomato khoresh, gently sour, prepared in several variations.

Serve with Persian riceChelow, kateh, the rice cooker, and tahdig→

What is it?

Eggplants are fried or roasted until soft, then laid into a tomato-based stew with meat and turmeric and left to simmer until they take on the sauce.

The sourness usually comes from unripe grape juice (ab-ghooreh) or lemon, added towards the end.

The Persian table

Served with rice. The eggplants are often arranged whole on top rather than stirred in, so they stay intact when spooned out.

Explore the ingredients

Eggplant →Tomato →Onion →Turmeric →Lemon →

Related Persian dishes

Kashk-e bademjan — Persian eggplant dip with kashk and fried mint.

Kashk-e Bademjan

کشک بادمجان

Soft cooked eggplant with kashk, fried mint and onion.

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A bowl of gheymeh: yellow split peas and meat in a red tomato sauce with dried limes, topped with crisp fried potato straws.

Gheymeh

قیمه

A tomato-based khoresh with yellow split peas, dried lime and crisp fried potato.

Explore →
A bowl of ghormeh sabzi, a dark green Persian herb stew with kidney beans.

Ghormeh Sabzi

قورمه سبزی

A deeply aromatic herb khoresh with beans and dried Persian lime.

Explore →
Photo credits +

Photograph

File:Khoresh bademjan.jpg · Photo by مانفی (Manfi) · Wikimedia Commons · CC BY-SA 4.0