Khoresh Bademjan

What is it?

Aubergines 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 aubergines are often arranged whole on top rather than stirred in, so they stay intact when spooned out.

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Kashk-e Bademjan

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Soft cooked aubergine with kashk, fried mint and onion.

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Gheymeh

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A split-pea and tomato stew, usually finished with fried potato.

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Ghormeh Sabzi

قورمه سبزی

A Persian herb stew with beans, dried lime and meat.

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