• Source: Khoresh bademjan

Khoresh bademjan (Persian: خورش بادمجان, romanized: xoreš bâdemjân or khoresh bādemjān, or in IPA: /xɒrɛʃ ˈbɔˌdəmˈd͡ʒuːn/) is a Persian stew of eggplant and tomatoes. The word khoresh means "stew," and bādemjān (بادمجان) means "eggplant."




About


Typically this dish is made of fried and skinned eggplants, optional lamb or beef, tomatoes, an acidic component such as sour grape juice or sun dried limes and mild aromatic spices such as turmeric, cinnamon and saffron. This dish is typically served over Persian rice.




Variations


Two different versions of this stew are prevalent in Iranian cuisine:

Ghoore bademjan (غوره بادمجان) – sour grape and eggplant stew
Ghoore (غوره) means "unripe", referring to the grapes
Usually made with fresh sour grapes or verjuice and has a thinner and aromatic broth.
Gheymeh bademjan (قیمه بادمجان) – yellow split peas and eggplant stew
Gheymeh (Gheimeh) means "chopped meat"
Fried eggplants are used instead of fried potatoes, similar to the khoresh gheimeh (خورش قیمه; yellow split peas and fried potato stew).




References

Kata Kunci Pencarian:

• Khoresh bademjan
• Khoresh
• Ghormeh sabzi
• Kashk bademjan
• Fesenjān
• Iranian cuisine
• Ajapsandali
• Lavashak
• Sorbet
• Gheimeh