Uploaded August 2015 | Updated September 2026, 1 day ago
I made Khoresht E Bademjan, a delicious Persian beef and eggplant stew recipe. Recipe below!
Follow the Bachelor on a Budget Instagram Account for more great recipe ideas: instagram.com/bachelorbudget
Ingredients: 4-6 Servings ($3 Per Serving)
4 Tablespoons of Olive Oil
2 Cups of Onions (Sliced)
1 Large Eggplant (Sliced and Sweated)
1 Tablespoon of Tumeric Powder
500 Grams of Stewing Beef, Chuck, or Rump Roast (1 Inch Cubes)
1 Cup of Bell Peppers - [Optional](Sliced)
3 Cloves of Garlic (Chopped)
2 Tablespoons of Tomato Paste
2-3 Cups of Hot Water
1 Lemon (Squeezed)
Salt and Pepper to Taste
Recipe:
- Fry the Onions in a Tablespoon of Olive Oil, on medium high heat.
- Add Tumeric, and Salt to Taste.
- Make space for the beef, and add it to the Pan. Brown Beef on each side.
- Add Bell Peppers, Garlic, Tomato Paste, Lemon, Salt, Pepper, and water just below covering the beef and mix it around. Cover with a lid and cook for 1 hour, on low.
-Slice the eggplant to a 1/2 inch thickness, salt one side and leave to rest for 20-30 minutes. The eggplant should sweat out, and you can pat them down with a paper towel to remove bitterness. Fry eggplant slices in Olive Oil in a separate pan. Fry both sides till brown and soft. When fully cooked, add eggplant to stew.
- After 1 hour, check the stew, the meat will likely still be tough. Add water if necessary (all water is evaporated). Then cook for another hour to hour and a half, or till meat is tender.
- Serve with Basmati rice/Tahdig, and or Sangak.
I made Khoresht E Bademjan, a delicious Persian beef and eggplant stew recipe. Recipe below!
Follow the Bachelor on a Budget Instagram Account for more great recipe ideas: instagram.com/bachelorbudget
Ingredients: 4-6 Servings ($3 Per Serving)
4 Tablespoons of Olive Oil
2 Cups of Onions (Sliced)
1 Large Eggplant (Sliced and Sweated)
1 Tablespoon of Tumeric Powder
500 Grams of Stewing Beef, Chuck, or Rump Roast (1 Inch Cubes)
1 Cup of Bell Peppers - [Optional](Sliced)
3 Cloves of Garlic (Chopped)
2 Tablespoons of Tomato Paste
2-3 Cups of Hot Water
1 Lemon (Squeezed)
Salt and Pepper to Taste
Recipe:
- Fry the Onions in a Tablespoon of Olive Oil, on medium high heat.
- Add Tumeric, and Salt to Taste.
- Make space for the beef, and add it to the Pan. Brown Beef on each side.
- Add Bell Peppers, Garlic, Tomato Paste, Lemon, Salt, Pepper, and water just below covering the beef and mix it around. Cover with a lid and cook for 1 hour, on low.
-Slice the eggplant to a 1/2 inch thickness, salt one side and leave to rest for 20-30 minutes. The eggplant should sweat out, and you can pat them down with a paper towel to remove bitterness. Fry eggplant slices in Olive Oil in a separate pan. Fry both sides till brown and soft. When fully cooked, add eggplant to stew.
- After 1 hour, check the stew, the meat will likely still be tough. Add water if necessary (all water is evaporated). Then cook for another hour to hour and a half, or till meat is tender.
- Serve with Basmati rice/Tahdig, and or Sangak.
