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A plate with yellow rice and Khoresh bademjan garnished with parsley, served on a rustic wooden table.
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5 from 2 votes

Khoresh Bademjan

Khoresh bademjan is Persian eggplant stew in full drama mode with jammy tomatoes, sultry spices, and tangy pomegranate molasses clinging to golden eggplant. It’s cozy, punchy, and impossible to eat quietly.
Prep Time4 minutes
Cook Time15 minutes
Brine Time20 minutes
Total Time39 minutes
Course: Side Dish, Sides
Cuisine: Middle Eastern
Diet: Gluten Free, Vegan, Vegetarian
Servings: 3 Servings
Calories: 281kcal
Author: Adam Sobel
Cost: $7.50

Equipment

Ingredients

  • 1 lb eggplant peeled and 1 cm. diced
  • 2 teaspoons salt
  • ¼ cup olive oil
  • 1 cup onion diced
  • 1 tablespoon garlic minced
  • 6 mild dried chilies such as byadagi, or Kashmiri chilies
  • 1 ½ cup tomato 1 cm. diced
  • ½ teaspoon turmeric
  • ½ teaspoon ground black pepper
  • ¼ teaspoon cinnamon
  • 3 tablespoons pomegranate molasses
  • ¾ teaspoon salt or to taste

To Garnish:

Instructions

  • Place the diced eggplant in a colander and toss with 2 teaspoons of salt. Set aside for 20 minutes to draw out moisture.
  • Rinse well under cold water and pat dry with a clean kitchen towel.
  • Heat the olive oil in a sauté pan over medium heat. After 90 seconds when the oil is hot, add the eggplant. Cook for 8 minutes, flipping the pieces about every 2 minutes, until golden on several sides and softened. Transfer to a plate and set aside.
  • In the same pan, add the onion. Cook over medium heat for 4-5 minutes, stirring occasionally until softened and lightly golden.
  • Add the garlic, dried chilies, diced tomato, turmeric, black pepper, and cinnamon. Cook for 6 minutes over medium heat, stirring occasionally until the tomatoes break down and the chilies begin to soften.
  • Return the eggplant to the pan along with the pomegranate molasses and salt. Stir to combine and cook for 2-3 minutes.
  • Transfer to an attractive serving dish or serve over rice. Garnish with parsley leaves and a drizzle of extra-virgin olive oil.

Notes

⏳ The Brine Identity:
Salt your eggplant for 30 minutes before cooking. It draws out moisture and bitterness, setting you up for silky golden cubes.
🔁 Flip It Real Good: 
Every 2 minutes, give your eggplant a flip. It browns evenly and stays tender—not scorched or soggy.
🍚 Rice, Rice Baby: 
Always serve khoresh with rice. It soaks up sauce, balances richness, and completes the whole dang vibe.

Nutrition

Calories: 281kcal | Carbohydrates: 28g | Protein: 3g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 2143mg | Potassium: 644mg | Fiber: 7g | Sugar: 17g | Vitamin A: 924IU | Vitamin C: 19mg | Calcium: 44mg | Iron: 1mg