Persian Eggplant Stew with Beef and Split Peas (Khoresh Bademjan)
This traditional Persian stew combines tender beef with baby eggplants in a rich, aromatic sauce made with yellow split peas, dried limes, and sour grapes. The eggplants are salted and pressed to remove bitterness, then fried until golden before being layered over the slow-simmered stew. Ground cinnamon and turmeric add warmth, while gooreh (sour grapes) provides a distinctive tangy flavor that's central to Persian cuisine. Perfect for special occasions or when you want to explore authentic Middle Eastern flavors, this hearty dish improves with time and can be made ahead for enhanced taste.
Ingredients
- 9 baby eggplantregular eggplant2-3 largegeneral
cut into chunks
- 1 TBS salt
- 2 lb beef stew meat
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon turmeric
- 2 teaspoon all purpose flour
- 4 TBS extra virgin olive oil, divided
- 1 onion, chopped
- 14 oz beef broth
- 2 TBS tomato paste
- ¼ cup yellow split peas, rinsed in water and drained
- 3 dried limes, cut in half
- 14 oz canned diced tomatoes
- ½ teaspoon ground cinnamon
- ¾ cup sour grapes (ghooreh)pomegranate molasses1-2 TBSmiddle eastern
tangy flavor
- 3 Roma tomatoes, cut into 1/4-inch slices
Instructions
- 1
Peel eggplant keeping stem intact and cut in half lengthwise
- 2
Sprinkle both sides with salt
- 3
Place eggplants over paper towels on cooling rack, cover with more paper towels, top with baking sheet and heavy objects for 1 hour
- 4
Mix stew meat with salt, black pepper, turmeric and flour in large bowl
- 5
Heat dutch oven over medium-high heat and add oil
- 6
Add chopped onions when oil is hot
- 7
Cook until onions start to soften, approximately 5-7 minutes
- 8
Add salt, black pepper and turmeric
- 9
Cook for 2 minutes then add stew meat and brown all sides, approximately 7 minutes
- 10
Stir in beef broth and scrape up browned bits from bottom of pot with wooden spoon
- 11
Stir in tomato paste, rinsed yellow split peas and dried limes
- 12
Stir in diced tomatoes, reduce heat to low and simmer for 2 hours
- 13
Add cinnamon and gooreh into stew and cook for 10-15 more minutes
- 14
Squeeze eggplant dry with paper towels and remove excess salt
- 15
Heat large non-stick skillet over medium-high heat and add olive oil
- 16
Fry eggplants in batches until both sides are browned, adding more oil as needed
- 17
Drain fried eggplants on paper towels
- 18
Preheat oven to 350°F
- 19
Pour stew into 13x9-inch pyrex dish
- 20
Layer fried eggplant over stew
- 21
Layer sliced tomatoes over eggplant if using
- 22
Cover with foil and bake for 30 minutes
Tips
Pressing eggplant with weight for full hour removes bitterness and prevents oil absorption during frying.
Stew can be refrigerated 3-4 days before final assembly - flavor actually improves with time.
Fry eggplant in batches to avoid overcrowding and ensure even browning on both sides.
Good to Know
Refrigerate up to 4 days. Reheat gently on stovetop or in oven.
Make stew portion up to 3 days ahead. Fry eggplant day of serving for best texture.
Serve over basmati rice with fresh herbs like cilantro or parsley.
Common Mistakes
Don't skip pressing eggplant to avoid bitter, oil-soaked results.
Brown meat properly to develop rich base flavors.
Avoid overcrowding when frying eggplant to prevent steaming.
Substitutions
Gluten-Free Swaps
General Alternatives
cut into chunks
FAQ
Can I make this vegetarian?
Yes, substitute vegetable broth for beef broth and omit the meat. Add more split peas or chickpeas for protein.
What if I can't find sour grapes?
Substitute 1-2 tablespoons pomegranate molasses or a splash of verjuice for similar tangy flavor.
How long does this keep frozen?
Freeze up to 3 months. Thaw overnight in refrigerator and reheat gently on stovetop.