## Persian Eggplant Stew Recipe (Khoresht Bademjan) (Parsi Recipes Style)

Discover how to make a delicious and authentic **Persian Eggplant Stew Recipe (Khoresht Bademjan)** with this easy-to-follow recipe. A traditional **Parsi Recipes Dinner**, this dish is **Vegetarian** and perfect for any occasion.

**Yields:** 4 servings
**Prep time:** 15 minutes
**Cook time:** 40 minutes
**Total time:** 55 minutes

**Cuisine:** Parsi Recipes
**Course:** Dinner
**Diet:** Vegetarian

### Ingredients for Persian Eggplant Stew Recipe (Khoresht Bademjan):

* 1 Brinjal (Baingan / Eggplant)
* 2 Onion – finely chopped
* 2 Tomatoes – chopped
* 6 cloves Garlic – minced
* 1/2 teaspoon Turmeric powder (Haldi)
* 1 teaspoon Red Chilli powder
* 1/2 teaspoon Cumin powder (Jeera)
* 1/2 teaspoon Cinnamon Powder (Dalchini)
* 1/2 teaspoon Black pepper powder
* 1/2 cup Water
* 2 tablespoon Sunflower Oil
* Salt – to taste

### Step-by-Step Instructions to Make Persian Eggplant Stew Recipe (Khoresht Bademjan):

1. To begin the preparation of Persian Eggplant Stew Recipe, first peel and cube the eggplant and place in a colander.
2. Sprinkle 1/2 tablespoon salt over it and keep it aside for 30 minutes.
3. This will remove any sort of bitterness in the eggplants.
4. After sprinkling salt, it will release water.
5. Pat it dry with paper towel.
6. Heat a kadai and add oil.
7. After the oil gets heated, add onions and fry till onions turn pinkish.
8. Add garlic and saute till aroma of garlic gets released.
9. Now add the chopped eggplant and cook till eggplant softens and releases water.
10. Now add tomatoes and mix.
11. Cover the pan and cook for 10 minutes.
12. Now add the spice powders namely turmeric powder, cumin, red chili powder, cinnamon powder and pepper powder and mix well.
13. Add 1/2 cup water and stir.
14. Now cover the kadai and simmer for 20 minutes or till the eggplant gets cooked.
15. Check the taste, adjust salt and mix.
16. Serve the Persian Eggplant Stew with hot basmati rice for a weekday lunch.

### Tips for the Best Persian Eggplant Stew Recipe (Khoresht Bademjan):

* Always use the freshest ingredients available for the best flavor.
* Ensure your oil is at the correct temperature before frying; too low and food absorbs oil, too high and it burns.

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