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| Alternative names | Khoresh bademjoon, khoresh bademjun, khoresh bodimjon |
|---|---|
| Type | Stew |
| Course | Entrée |
| Place of origin |  Iran (Persia) |
| Region or state | Iran |
| Associated cuisine | Iranian cuisine |
| Created by | Iranians |
| Main ingredients | Eggplant, lamb, tomato, saffron |
| Variations | Ghoore bademjan, gheymeh bademjan (see below) |
Khoresh bademjan (Persian: خورش بادمجان, romanized: xoreš bâdemjân or khoresh bādemjān, or in IPA: /xɒrɛʃ ˈbɔˌdəmˈd͡ʒuːn/) is a Persian stew of eggplant and tomatoes. The word khoresh means "stew," and bādemjān (بادمجان) means "eggplant."
About
[edit]Typically this dish is made of fried and skinned eggplants, optional lamb or beef, tomatoes, an acidic component such as sour grape juice or sun dried limes and mild aromatic spices such as turmeric, cinnamon and saffron.[1][2] This dish is typically served over Persian rice.[1]
Variations
[edit]Two different versions of this stew are prevalent in Iranian cuisine:
- Ghoore bademjan (غوره بادمجان) – sour grape and eggplant stew
- Gheymeh bademjan (قیمه بادمجان) – yellow split peas and eggplant stew
References
[edit]- ^ a b "Persian Food Primer: 10 Essential Iranian Dishes". Tasnim News Agency. 2016-09-21. Retrieved 2018-10-14.
- ^ "Adventurous Flavors from the Silk Road". Wine Enthusiast Magazine. 2012-09-05. Retrieved 2018-10-14.
- ^ "Khoresh Bademjan; Persian eggplant stew". Shamshiri Cafe. 2015-05-06. Retrieved 2018-10-14.
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