Khoresht Bademjoon

First fry a chopped onion for 10 minutes in olive oil. Next, add 1 pound cubed boneless/skinless chix breast. Add 1 tspn turmeric, 1/2 tablespoon of cinnamon, touch of nutmeg and light salt, pepper. Add a little more oil and fry on medium heat for 8 minutes stirring frequently to mix the seasoning. Add enough water to submerge chix stew chunks. Cook 5 minutes on med-low, then add one small can of tomato sauce. Now let the stew cook for 20 minutes as you peel and slice eggplant, mix with some olive oil and salt and broil (or bake) in oven for about 10 minutes each side - until the eggplant is soft to the touch and near fully cooked. Stir the stew every 5 minutes or so as eggplant is being prepped in oven. Add one chopped fresh tomato, thoroughly mix in, adding a little more cinnamon and salt. Finally submerge the eggplant into the stew and cook for 10 more minutes or until eggplant cooked but not falling apart.

Category:

Education

Tags:

• Iran
• Iranian
• Persia
• Persian
• Food
• Cuisine
• Culinary
• Recipe

[Haydarino]

Hi jeffri2503, your comment wasn't that important to post it three times so I deleted the other two. As for where this version comes from...it's mine so kiss it. Besides I cook this stew lots of different ways - this isn't the tradition version with lamb.

[Haydarino]

Various online sources call for other ingredients such as garlic, saffron, pomegranate syrup (or recipes with no cinnamon). The way I make it is the traditional i.e. original recipe.

[123kkambiz]

It is same as the khoreshte bademjan, only difference is that instad of frying the egplant he is baking them in oven, I think this is a better idea for using less oil during preparation which is more healthy.

[farhad1965]

Mmmmm... aubergine is my favourite.

[kristylee571]

This is probably one of the most perfectly healthy recipes I have seen...even if it not perfectly classically Persian.

[Asa2288]

kojaye in khoresh bademjoone?

[elhamizo]

wah wah ahhhhhhhhhhhhhhhhh

[brasiliajoe]

I agree that the eggplant should be fried and the type of eggplant is important as well. you need the thinner Italian eggplant or if you cant find that use Japanese eggplant. Broiling might be healthy but not tasty as the pan frying caramelizes the eggplant. Also, no olive oil as its too strong in flavor. Traditional Iranian food is always made with butter or veg oil. Also all khoresht need some saffron and some sort of acid like lemon/lime juice or sour grape juice to finish the dish.

[samgolnaz]

@Haydarino

Thank you ,it was very nice video.please make more .

[smahmo2]

jeffri... actually I am an expert in makiing khoreshte badem joon and this guys is doing a fantastic job.. I think that ur the one who doesn't know how to cook bademjoon...broiling the eggplant is much healthier and actually tastier than frying it... and the way he does it is gonna test even better than the only way you know....mer30 haydarino ...great job ...daste shoma dard nakone..man asheghe khoreshte bademjoonam...loveeeeeeeee bademjoon

[shivadiva60]

hi Haydarino, thanks for this stew.

az inke broil kardi bara man jadid bod, vali age kheili barik bashe toye khoresht leh mishe. behtare az safran bejaye darchin estefade koni.

[jeffri2503]

hahaha khoresht bademjane daneshjoee hastesh?ya az kodom mantaghe az irn hasti ke injori bademjon dorost mikonan.majbori efe biyaee vaghti balad nisti?

[kombizz05]

Usually we do not cut bademjoon to pieces. We take one badmejoon, and slit it in the middle. After FRYING it we put in the khoresh.