Eggplant Khoresh

Name: Eggplant Khoresh (Khoresh-e bademjan)
Prep time: 20 min
Cook time: 2 h 15 min
Total time: 2 h 35 min
Yield: Makes 6 servings
Cuisine: Iranian
Ingredients: 1 teaspoon ground saffron dissolved in 4 tablespoons rose water; 1 teaspoon ground saffron dissolved in 4 tablespoons rose water; 6 fresh tomatoes, peeled and chopped; 1 cup (240 ml) ghureh (unripe grapes)*; 2 tablespoons fresh lime juice; 9 (about 4 pounds/1.8 kg) purple Chinese eggplants, or slim green zucchini; 9 (about 4 pounds/1.8 kg) purple Chinese eggplants, or slim green zucchini; 1 egg white; 2 tablespoons oil; 1 onion, peeled and thinly sliced; 3 cherry tomatoes; 1 teaspoon turmeric; 1 teaspoon cinnamon; 1 teaspoon sea salt; ½ teaspoon freshly ground pepper; 4 medium onions, thinly sliced; 2 cloves garlic, peeled and thinly sliced; 2 pounds (900 g) chicken legs, cut up, or 2 pounds/900 g lamb shanks; 2 pounds (900 g) chicken legs, cut up, or 2 pounds/900 g lamb shanks; ½ cup (120 ml) oil, butter, or ghee*; ½ cup (120 ml) oil, butter, or ghee*; ½ cup (120 ml) oil, butter, or ghee*

Khoresh-e bademjan

Preparation info

Makes
6
servings

Difficulty
Easy
Ready in
3 hr

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

½ cup (120 ml) oil, butter, or ghee*
2 pounds (

Asia
Iran
Main course
Gluten-free
Southeast Asia

Method

In a Dutch oven, heat 3 tablespoons oil over medium heat and brown the chicken, onion, and garlic. Add salt, pepper, turmeric, cinnamon, and saffron-rose water, and sauté for 1 minute.
Add tomatoes, unripe grapes, and lime juice (for lamb shanks, add 2 cups/480ml water). Cover and simmer over low heat—30 minutes for chicken and 1½ hours for lamb.
Peel