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| Alternative names | Khoresh bademjoon, khoresh bademjun, khoresh bodimjon |
|---|---|
| Type | Stew |
| Course | Entrée |
| Place of origin |  Iran (Persia) |
| Region or state | Iran |
| Associatedcuisine | Iranian cuisine |
| Created by | Iranians |
| Main ingredients | Eggplant,lamb,tomato,saffron |
| Variations | Ghoore bademjan, gheymeh bademjan (see below) |
Khoresh bademjan (Persian:خورش بادمجان,romanized: xoreš bâdemjân orkhoresh bādemjān, or in IPA: /xɒrɛʃ ˈbɔˌdəmˈd͡ʒuːn/) is a Persian stew of eggplant and tomatoes. The wordkhoresh means "stew," andbādemjān (بادمجان) means "eggplant."
Typically this dish is made of fried and skinned eggplants, optional lamb or beef, tomatoes, an acidic component such as sour grape juice orsun dried limes and mild aromatic spices such asturmeric,cinnamon andsaffron.[1][2] This dish is typically served over Persian rice.[1]
Two different versions of this stew are prevalent inIranian cuisine:
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