Khoresh Bademjan (Persian Eggplant & Chicken Stew)

5 from 2 votes

Khoresh Bademjan is a stew made with pan-fried Japanese eggplant that melts into a tangy tomato and chicken base.

Prep Time10

Cook Time2

Total Time2 15

Course: Main, Main Course

Cuisine: Persian

Diet: Gluten Free, Kosher

Servings:

Calories: 867kcal

Add the canola oil to a large pot or pan** and turn the heat to medium-high. Add the eggplants skin side down, and season with salt. Cook until blistered and very tender, flipping halfway through. Set aside on paper towels or paper bags.
5 Japanese eggplants, 6 tbsp canola oil
Sauté the onion in the canola oil over medium-high heat until translucent. Add the chicken skin side down and season with the turmeric, salt, and pepper. Cook until brown on all sides.
4 lbs. chicken, 1 yellow onion, 1/2 tsp ground turmeric, salt and pepper
Add the tomato sauce, tomato paste, and sour grapes (or dried limes). Add just enough water to ensure the chicken is covered. Bring to a boil, then lower to a simmer. Simmer, partially covered, for 90 minutes.
16 oz. tomato sauce, 3 oz. tomato paste, 1/2 cup sour grapes*
Before serving, add the eggplants and simmer for an additional 15 minutes, uncovered to thicken the base. Then, add the saffron brew, and mix. Serve with basmati rice.
1 pinch saffron

* You can substitute 3 dried limes for the sour grapes since sour grapes are only in season once a year. You can find both at middle-easter markets.

** Add more oil if the bottom of the pan isn't coated with oil. Handle in batches so the eggplant makes contact with the oil.