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Meat, Maghreb and Middle East

Khoresh bademjan with saffron rice

Khoresh bademjan is a Persian lamb stew simmered with golden eggplant, tomatoes, and a tangy lemon sauce, served with saffron rice. For 4 people, it takes 1 hour 40 minutes and a medium skill level, for about €3.40 per person. The key is tender lamb and eggplant browned separately, then laid on top so it stays in soft pieces instead of falling apart.

Tonight it's khoresh bademjan, a lamb stew with golden eggplant, tomatoes, and a tangy sauce, served with saffron rice.

Khoresh bademjan with saffron rice
Total time
1 h 40
Difficulty
Medium
Cost per person
€3.40
Calories per person
680 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall

Khoresh bademjan brings together the melt-in-your-mouth texture of slow cooked lamb and the softness of eggplant browned in a pan. The sauce, seasoned with turmeric and brightened with lemon or verjuice, cuts through the richness of the meat with a tangy edge. The saffron rice served alongside soaks up that sauce and ties the whole dish together.

This is a recipe to plan for a Sunday or any evening when you have time to let it simmer slowly. It suits anyone who loves fragrant stews and meat tender enough to eat with a spoon, and it works well for guests since it holds up nicely made ahead and reheats without losing flavor.

The ingredients

4 people

Butcher

  • Lamb shoulder, cut into pieces 600 g

Fruits and vegetables

  • Eggplants 3
  • Onion 2
  • Lemon juice or verjuice 4 tbsp

Pantry

  • Crushed tomatoesoften in the pantry 400 g
  • Turmericoften in the pantry 1 tsp
  • Saffron 1 pinch
  • Oiloften in the pantry 8 tbsp
  • Basmati riceoften in the pantry 300 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

The step by step recipe

  1. Slice the eggplants, salt them and let them drain, then pat them dry. 15 min

    Salting draws out the bitter liquid and limits how much oil the eggplant absorbs.

  2. Brown the lamb with the sliced onions and turmeric in a Dutch oven. 12 min

    Let the meat color without stirring so it caramelizes.

  3. Add the tomatoes, salt, pepper and a glass of water, cover and let simmer. 1 h

    Keep it at a gentle simmer, the lamb should turn out tender.

  4. Brown the eggplant slices in a pan with oil, then lay them on top of the stew with the lemon juice. 15 min

    Drain them on paper towel before laying them on top.

  5. Simmer for another 15 minutes, and cook the saffron basmati rice in salted water. 15 min

    Pour the infused saffron water into the rice water for a deeper color.

Our tips to get it right

  • Pick firm eggplants with few seeds, they hold their shape better once cooked.
  • Hold back on salt before adding the lemon juice, the acidity shifts the balance once it's in.
  • If the sauce reduces too fast while the lamb simmers, add warm water rather than cold so you don't interrupt the simmer.

The variations

  • Swap the lamb shoulder for braising beef for a milder flavor with a similar cooking time.
  • For a vegetarian version, replace the lamb with cooked chickpeas and shorten the simmering time slightly.
  • For kids, cut back on the lemon and mash the eggplant into the sauce instead of serving it in slices.

What to serve it with

  • Saffron basmati rice
  • Flatbread like lavash
  • Plain yogurt on the side

Storage

The stew keeps for 3 days in the fridge in a sealed container. It freezes well for up to 2 months, without the rice. Reheat gently in a pot, adding a splash of water if the sauce has thickened.

Questions about this dish

Can I use something other than verjuice or lemon?

Lemon juice works perfectly well if you don't have verjuice. You can also mix lemon with a touch of mild vinegar for a slightly different tang.

Do I really need to salt and drain the eggplant first?

It's not strictly necessary but it helps cut bitterness and reduces how much oil the eggplant soaks up. If you're short on time, you can skip this step and still get good results.

Can this be made ahead of time?

Yes, the stew actually tastes better reheated the next day once the flavors have had time to blend. Cook the rice fresh right before serving so it stays fluffy.

Is saffron essential for the rice?

It gives the rice its signature color and fragrance, but you can cook it plain if you don't have any. The stew itself stays flavorful thanks to the turmeric and lemon.

How long does it take to make a khoresh bademjan with saffron rice?

Count 1 h 40 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a khoresh bademjan with saffron rice?

About 680 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a khoresh bademjan with saffron rice cost?

About €3.40 per serving, or €13.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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