If there’s one dish that encapsulates the heart of Persian cuisine, it's khoresh bademjan—better known as Persian lamb and eggplant stew. Deep, rich, and layered with flavor, this slow-cooked dish combines tender lamb, silky eggplant, and tangy tomatoes, all stewed to perfection. Paired with turmeric-infused rice, it’s the kind of comfort food that invites silence at the dinner table—not from awkwardness, but from utter delight. This version leans into the Persian lamb shank with rice tradition while embracing hints of Assyrian lamb stew and touches from other Middle Eastern variations like Turkish and Afghan lamb stews. Whether you're exploring how to make Persian stew for the first time or deepening your appreciation of Iranian cuisine, this dish is a great place to start.
Lamb and Eggplant Khoresh with Turmeric Infused Rice
Prep Time 30 minutes mins
Cook Time 2 hours hrs
Total Time 2 hours hrs 30 minutes mins
Course Main Course
Cuisine Persian
Dutch oven or heavy-bottomed pot A must for slow-cooking the lamb. If you don’t have one, a deep stainless steel pot with a lid will do.
Large non-stick or cast-iron skillet Useful for searing lamb and frying eggplant.
Rice pot with strainer or rice cooker If you're familiar with Persian rice-making, you’ll know the value of a proper rice pot for that perfect tahdig crust. If not, a standard pot with a lid works.
Slotted spoon and ladle For transferring ingredients gently.
Cutting board and sharp knife For prepping vegetables and meat cleanly.
For the Lamb and Eggplant Khoresh
- 2 lamb shanks or 1½ lbs boneless lamb shoulder or leg, cut into chunks
- 2 medium eggplants sliced into ½-inch thick rounds
- 1 large onion thinly sliced
- 4 cloves garlic minced
- 1 ½ teaspoons ground turmeric
- 1 teaspoon ground cinnamon
- ½ teaspoon ground black pepper
- 1 teaspoon salt plus more to taste
- 1 tablespoon tomato paste
- 2 medium tomatoes chopped
- 1 tablespoon lemon juice or juice of ½ a lemon
- 3 tablespoons vegetable oil divided
- 2 tablespoons olive oil for eggplant frying
- 3 cups water or lamb broth
Optional: a pinch of saffron dissolved in 2 tablespoons hot water
For the Turmeric Rice
- 1½ cups basmati rice
- 1 teaspoon turmeric
- 2 tablespoons butter or ghee
- Salt to taste
- Water for boiling
Step 1: Prepare the Eggplant
Start by lightly salting the eggplant slices and laying them on a paper towel to draw out bitterness. Let them rest for about 20 minutes, then pat dry. Heat olive oil in a skillet over medium heat and fry the eggplant slices until golden on both sides. Set aside on paper towels to drain excess oil.
Step 2: Sear the Lamb
Heat 1 tablespoon vegetable oil in your Dutch oven over medium-high heat. Sear the lamb shanks or chunks until browned on all sides. Remove and set aside. This step locks in flavor and gives the stew its rich, meaty base.
Step 3: Sauté Aromatics
In the same pot, add 2 tablespoons vegetable oil and sauté onions until deeply golden and caramelized—this should take about 15 minutes. Add garlic, turmeric, cinnamon, black pepper, and salt. Stir well and cook for 2 more minutes until the spices bloom.
Step 4: Build the Stew Base
Return the lamb to the pot. Stir in tomato paste and let it cook for a minute to eliminate its raw taste. Add chopped tomatoes, lemon juice, and water or broth. If using saffron, add it now for that unmistakable Persian aroma. Bring to a gentle boil, then reduce to low heat, cover, and simmer for 1½ hours.
Step 5: Add Eggplant and Finish Cooking
Once the lamb is tender, gently nestle the fried eggplant into the stew. Cover and let it simmer for another 20–30 minutes so the flavors meld and the eggplant softens even more without disintegrating.
Step 6: Make the Turmeric Rice
While the stew finishes, rinse basmati rice under cold water until the water runs clear. Boil 6 cups of water in a large pot with salt and turmeric. Add rice and cook for 7–8 minutes until al dente. Drain and return to the pot. Dot with butter or ghee, cover with a clean towel under the lid, and steam over low heat for 20 minutes.
Pairings
This khoresh is traditionally served with plain or turmeric-infused basmati rice, but you can elevate it even more with a few side dishes:
- Shirazi Salad: A refreshing mix of diced cucumbers, tomatoes, and red onions with lemon juice and dried mint.
- Mast-o-Khiar: A yogurt and cucumber dip that cools the palate and balances the richness of the stew.
- Torshi (Pickled Vegetables): These tangy bites cut through the meatiness and add a crunchy contrast.
- Flatbread (Sangak or Lavash): Perfect for soaking up that last bit of khoresh from the bowl.
You can also enjoy this dish alongside a glass of doogh (a savory yogurt drink) or even a full-bodied red wine if you're leaning fusion.
FAQs
1. What cut of lamb works best for this khoresh?
Traditionally, lamb shanks are preferred for their rich marrow and deep flavor, especially if you're aiming for that Persian lamb shank with rice experience. However, boneless lamb shoulder or leg meat also works beautifully, especially if you're short on time and want uniform chunks.
2. Can I make this stew with beef instead of lamb?
Yes! Persian beef stew versions of khoresh bademjan are quite popular. Simply substitute lamb with chuck or stew beef and adjust the simmering time to ensure the meat is tender.
3. How do I avoid greasy eggplant?
Salt the eggplant slices beforehand and pat them dry before frying. You can also roast them instead of frying, which is a great way to reduce oil without compromising flavor.
4. What makes this different from other lamb stew recipes?
This Persian stew stands out for its use of turmeric, cinnamon, saffron, and long simmering which develops deep, balanced flavors. Unlike Arabic lamb stew dishes or Turkish lamb stew variations, this recipe leans more into sour and floral notes thanks to lemon juice and saffron.
5. Can I add potatoes to this recipe?
Absolutely. If you're inspired by a Persian stew with potatoes, you can add peeled, quartered potatoes during the last 30 minutes of cooking. They'll absorb the stew’s flavor while contributing to its heartiness.
