Equipment
Ingredients
Meat and Base
- 500 g beef chuck roast, cut into 4cm cubes
- 2 yellow onion, finely chopped
- 30 ml vegetable oil
Eggplant
- 2 globe eggplant, peeled and sliced longitudinally into 2cm thick slabs
- 15 g kosher salt
- 45 ml olive oil
Broth and Spices
- 30 g tomato paste
- 400 g diced tomatoes, canned, with juices
- 500 ml beef broth
- 5 g ground turmeric
- 2 g ground cinnamon
- 3 dried persian lime, whole
- ½ g saffron threads, ground and dissolved in 30ml hot water
- 2 g black pepper, freshly ground
Nutrition (per serving)
Method
Place the sliced eggplants in a colander, sprinkle generously with kosher salt on both sides, and let sit to draw out the bitter juices.
Heat vegetable oil in a Dutch oven over medium-high heat. Add the chopped onions and cook until they are softened and turning golden brown.
Add the beef chunks, turmeric, cinnamon, and black pepper to the onions. Sear the meat on all sides until a brown crust forms.
Stir the tomato paste into the beef and onions, cooking for a minute to deepen its color. Pour in the diced tomatoes and beef broth. Bring to a gentle boil, then cover and reduce the heat. Simmer until the beef is becoming tender and reaches a safe internal temperature of at least 74°C/165°F.
Thoroughly rinse the salted eggplant slices under cold water to remove excess salt, then firmly pat them completely dry with paper towels.
Arrange the dried eggplant slices on a baking sheet, brush both sides with olive oil, and roast in an oven preheated to 200°C/400°F until they are golden and entirely soft.
Carefully pierce each dried Persian lime two or three times with a fork or paring knife. Add the pierced limes and the bloomed saffron water into the simmering beef stew.
Gently nestle the roasted eggplant slices into the top of the stew. Cover the pot and simmer softly so the eggplants absorb the broth without falling apart completely.
Remove the pot from the heat and allow the stew to rest before serving. Serve hot over steamed basmati rice.
Chef's Notes
- While traditionally the eggplants for Khoresh Bademjan are shallow-fried, roasting them in the oven requires significantly less oil, yields a better texture, and prevents the stew from becoming overly greasy.
- If you cannot find dried Persian limes (Limoo Amani), you can substitute with 30ml of fresh lemon juice or verjuice added in the last 15 minutes of cooking, though the stew will lack the distinct earthy tartness the limes provide.
- Kosher beef is pre-salted during the kashering process. Because of this, it is crucial not to add extra salt to the stew until the very end of cooking, after you have tasted it.
- For the most vibrant color and pure flavor, grind your saffron with a tiny pinch of sugar using a mortar and pestle before blooming it in hot water.
Storage
Refrigerator: 4 days — Store in an airtight container. The flavors will deepen and improve after a day in the refrigerator.
Freezer: 3 months — Freeze in portions. The eggplant will soften further upon thawing but remains delicious.
Reheating: Gently simmer on the stovetop over medium-low heat until warmed through, adding a splash of water if the sauce has over-thickened.
