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Lamb and Eggplant Khoresh with Turmeric rice

Lamb and Eggplant Khoresh with Turmeric Infused Rice

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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Course Main Course
Cuisine Persian
Servings 4

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Step 1: Prepare the Eggplant

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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.