Now if you have ever been invited to a Mehmúní (A social gathering of Persian people with the sole purpose of eating and merriment), you may have come across the delectable and delicious Persian Eggplant stew (Khoreshte Bádemján) or colloquially known as Bádemjún as my mámán ján would say. It has a unique blend of flavours that always makes you go back for more!
Try out this incredible recipe from Persian chef Persian Mama. Check out all her Persian recipes! Click link for full details :)
- 1 pound cross rib roast or any similar beef, cubed
- ½ large onion, leave whole
- 1 tsp turmeric powder
- ½ tsp ground black pepper
- 3 cups water
- 1 large onion sliced thin and fried to golden brown in 3 TBSP vegetable oil (4 ounces fried onions)
- 3 TBSP tomato paste
- 7-10 medium Indian eggplants, peeled and baked (follow instructions for Baked Eggplant) or 5-6 medium Italian eggplants
- 1 cup frozen sour grapes (Do not thaw). May substitute with fresh or pickled sour grapes (drained), 4 crushed limoo amani (dried Persian lime), or 3-4 TBSP fresh lemon juice or sour grape juice.
- 1 tsp kosher salt
- ⅛ tsp saffron powder (optional)