Persian Aubergine Stew (Koresht Bademjoon)

Persian Aubergine Stew is better known as ‘Khoresht Bademjoon’.

This is one of my most favourite Persian dishes as I LOVE aubergines (eggplant), their texture and flavour.

My mum is my biggest inspiration in all Persian cooking and over the past few weeks we have been cooking up some truly delicious dishes - veganised, so stay tuned for more Persian Vegan dishes.

Here is how you can make yours.

Serves 4

Ingredients

•4 large aubergines (or 12 baby aubergines), washed, top and tail removed and sliced either in rounds or length ways (your choice)
•2 cups of shiitaki mushrooms (this is used in place of meat) cut into bite-size pieces
•1/2 cup red split lentils (for protein & texture) - washed
•Sunflower oil for frying
•2 fresh vine tomatoes, skinned & chopped
•2 tbsp olive oil
•1 tbsp tomato puree
•Juice from 1/2 lemon
•½ turmeric
•½ tsp sea salt
•Black pepper to taste
•Pinch of saffron

Method

• In a large frying pan, add enough oil to cover the bottom of the pan

• Start to fry the aubergine so they brown on both sides.  This may take up a lot of oil however we will drain this and re-use later

• Once the aubergines are all fried, put in a drainer on top of a bowl to drain away excess oil

• In a large saucepan add 1 tbsp of the oil used to fry the aubergines and start to fry the mushrooms. Add the turmeric, salt, pepper and saffron to the mushrooms after 10 minutes.

• Then add the cooked aubergines, lemon, fresh tomatoes and tomato puree plus the lentils and 1/2 cup of just boiled water to create a sauce, mix and leave to simmer on low heat for 30 minutes (check after 15 minutes and if more water is needed, as the lentils may absorb the water, add another 1/4 cup but don’t over do it as you don’t want a watery stew)!

• Once the stew is ready, serve with basmati rice and sabzi kordan (mixed herbs eaten fresh - see picture below)

For variety, for those who don’t like aubergines, you can add courgettes (zucchini) instead by following the same process as above. Use about 6 medium sized courgettes!

A mix of watercress, spinach, rocket, tarragon & mint leaves served with radishes, cucumber and spring onion

Aubergine stew served with rice and a side of fresh herbs

Want to get your hands on my latest Cookbook: Middle-Eastern Nutritious Cooking ~ Plant-based which includes many of your best loved Persian dishes?