Khoresh E Bademjan

Ingredients

• Vegetable oil (4 tablespoons)
• Onion (1 large, chopped)
• Garlic (4 cloves, minced)
• Beef or lamb (1.5 lbs, cubed)
• Turmeric (1 teaspoon)
• Ground cumin (1 teaspoon)
• Ground cinnamon (1/2 teaspoon)
• Salt (1 teaspoon)
• Black pepper (1/2 teaspoon)
• Eggplants (2 medium, peeled and cubed)
• Tomatoes (2 large, diced)
• Water (3 cups)
• Lemon juice (2 tablespoons)
• Fresh parsley (1/4 cup, chopped (for garnish))

Instructions

1. In a large pot, heat the vegetable oil over medium heat.
2. Add the chopped onion and minced garlic, then sauté until the onions are golden brown and fragrant, about 5-7 minutes.
3. Introduce the cubed beef or lamb to the pot, browning the meat on all sides for about 8-10 minutes.
4. Sprinkle in the turmeric, ground cumin, ground cinnamon, salt, and pepper. Stir well to coat the meat evenly with the spices.
5. Add the cubed eggplants and diced tomatoes to the pot, mixing everything together gently.
6. Pour in the water and lemon juice, stirring well to combine all the ingredients.
7. Cover the pot with a lid and reduce the heat to low. Allow the khoresh to simmer for about 45 minutes, or until the meat is tender and the eggplants are cooked through.
8. Taste the stew and adjust the seasoning if needed, adding more salt or lemon juice to suit your preference.
9. Serve the khoresh-e bademjan hot, garnished with fresh chopped parsley, alongside steamed rice or warm Persian bread for a complete meal.