Iran

Khoresh bademjan

Golden fried aubergines melting into a tangy saffron lamb stew. Iran's silkiest khoresh.

140 minTime

20 gProtein each

mildSpice

Make it your way

Grandma's wayFried aubergine, lamb, saffron and ghooreh.

The original

467kcalsame

20 gproteinsame

7 gfibresame

140minutessame

Per serving, worked out from the ingredient table.

Brinjal (eggplant, aubergine)4 long, peeled and halved lengthwise

Cooking oil (vegetable oil)⅓ cup, divided

Lamb (lamb or tender mutton)500 g, cubed

Onion2, sliced

Tomato3 small, whole

Tomato puree¼ cup

Turmeric (ground turmeric)1 tsp

Saffrona pinch, steeped in 2 tbsp hot water

Lemon juice2 tbsp (or verjuice)

Saltto taste

Black pepper½ tsp

Water2½ cups

4 steps

1Salt the aubergine halves for 20 minutes, pat dry and fry in most of the oil until deep golden on all sides. Set aside.
2Fry onion in the remaining oil until golden, add turmeric and the lamb and brown well.
3Stir in tomato puree, add water, salt and pepper, cover and simmer until the lamb is tender.
4Lay the aubergines and whole tomatoes on top, add saffron water and lemon juice and simmer gently without stirring.

Serve it like this

Spoon over saffron rice with the aubergines whole on top. Serve with yoghurt and fresh herbs.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.