آموزش پخت خورش بادمجان | طرز تهیه خورش بادمجان و گوجه فرنگی برای 8 نفر

Khoresh (meaning stew in Farsi) Bademjan (meaning eggplant in Farsi) is the second most important Persian stew; second only to Ghorme sabzi, the king of all Persian dishes. Persian eggplant stew showcases the mild, aromatic, and slightly sour characteristics of the Persian cuisine. Unlike Ghorme sabzi, which requires the iconic Persian dried limes in preparation, the best source of acid in this stew is sour grapes (or verjuice when the fresh version is out of season). Sour grapes provide a clean sour flavor without the citrus note, typical of dried limes or sour oranges. The furnished acidity is ultimately balanced out with the sweetness of caramelized onions; the earthiness of cinnamon gives the broth its final magical touch.

Two very different versions of this stew are cooked in the Persian household. Namely, "Ghoore-Bademjan," and "Gheimeh- Bademjan." The former dish (illustrated above) consists of a thin aromatic broth, with a golden turmeric color. The latter is a variation of Gheimeh (Persian split pea stew) and is thicker (rather dry) and also colored with tomato paste. The presented post is based on cooking the first version, Ghoore-Bademjan. Tricks of Gheimeh- Bademjan preparation will be shared at the end.