Persian Lamb and Eggplant Khoresh
Persian Lamb and Eggplant Khoresh is a sumptuous and aromatic dish rooted in Persian culinary traditions. This khoresh combines tender lamb pieces with vibrant eggplant and a harmonious blend of spices, creating a flavorful sauce that is perfect for serving over fluffy brown basmati rice. The eggplant, infused with the warming spices of cinnamon and nutmeg, adds a unique texture and taste that complements the savory lamb. Garnished with a fragrant mint and garlic mixture, this dish not only pleases the palate but also brings a touch of Persian culture to your dining table. Ideal for gatherings and special occasions, this khoresh is sure to impress your family and friends.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
Boneless lamb
1 lb (Cubed)
Eggplant
1 lb (Sliced)
Salt
2 tablespoons (For seasoning and draining eggplant)
Onion
1 (Diced)
Olive oil
2 tablespoons (For cooking)
Tomato paste
2 tablespoons (Added to meat mixture)
Diced tomatoes
1 (15 ounce) can (Added to meat mixture)
Water
As needed (To cover ingredients in the pot)
Pepper
To taste (For seasoning)
Cinnamon
1/2 teaspoon (Spice for flavoring)
Turmeric
1 teaspoon (Spice for flavoring)
Nutmeg
1/4 teaspoon (Spice for flavoring)
Garlic cloves
2 (Minced)
Fresh mint
2 tablespoons (Finely chopped)
Brown basmati rice
As needed (Steamed for serving)
Instructions
1
Begin by preparing the eggplant: Cut the eggplant into quarters and then diagonally into 1/2-inch thick slices. Sprinkle them liberally with salt and place them in a colander in the sink to drain for about 30 minutes. This process helps to remove bitterness from the eggplant.
2
While the eggplant drains, prepare your aromatics: Set aside 1 tablespoon of diced onion for garnish. In a large skillet or pot, heat the olive oil over medium heat and add the diced onion. Sauté until the onion turns golden brown, about 5-7 minutes.
3
Next, add the cubed lamb to the skillet with the browned onion. Cook until the lamb is well browned on all sides, about 8-10 minutes. Stir in the diced tomatoes, tomato paste, turmeric, cinnamon, nutmeg, and a generous amount of water until the ingredients are covered. Bring to a boil, then reduce the heat and let simmer until the lamb is tender, around 1.5 to 2 hours.
4
After the lamb has been cooking for a while, rinse the salted eggplant slices under cold water and pat them dry with paper towels. Heat a separate skillet and lightly spray it with olive oil or add a small amount of oil. Fry the eggplant slices until golden brown on both sides, approximately 4 minutes per side.
5
Once the lamb is tender, layer the browned eggplant slices over the meat mixture. Season with additional salt and pepper to taste. Cover the skillet and allow the mixture to simmer for an additional 10-15 minutes, ensuring the eggplant becomes tender.
6
While the eggplant cooks, use a small pan to prepare the garnishing mixture: add the reserved diced onion along with a little olive oil. Sauté until soft, then add the minced garlic and chopped fresh mint, cooking for an additional minute until fragrant.
7
To serve, carefully transfer the khoresh mixture to a serving dish. Top with the sautéed onion, garlic, and mint. Serve hot over a bed of steamed brown basmati rice for a complete meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Persian Lamb and Eggplant Khoresh?
Persian Lamb and Eggplant Khoresh is a sumptuous and aromatic Persian stew that combines tender lamb pieces with vibrant eggplant and a harmonious blend of spices like cinnamon, turmeric, and nutmeg.
What are the main ingredients in this recipe?
The key ingredients include boneless lamb, eggplant, diced tomatoes, onion, tomato paste, and a variety of spices including turmeric, cinnamon, and nutmeg.
Why do you salt the eggplant before cooking?
Salting the eggplant for about 30 minutes helps to remove its natural bitterness and draws out excess moisture before frying.
How long does it take to cook the lamb?
The lamb should be simmered for approximately 1.5 to 2 hours until it becomes tender.
What spices give this khoresh its distinct flavor?
The dish is flavored with a combination of turmeric, cinnamon, and nutmeg, which provide a warm and aromatic profile typical of Persian cuisine.
What type of rice is recommended for serving?
Steamed brown basmati rice is recommended to serve as a fluffy base for the savory khoresh.
How is the eggplant prepared?
The eggplant is cut into quarters and then into 1/2-inch thick diagonal slices, salted, rinsed, dried, and then fried until golden brown.
What is included in the garnish?
The garnish consists of a fragrant mixture of sautéed onion, minced garlic, and finely chopped fresh mint.
Can I substitute the lamb with another meat?
While traditionally made with lamb, you can substitute it with cubed beef or even chicken, though cooking times may vary.
How do I prevent the eggplant from being bitter?
By sprinkling the eggplant slices liberally with salt and letting them drain in a colander for 30 minutes before rinsing and cooking.
What is 'Khoresh'?
Khoresh is a generic Persian term for stew dishes in Iranian cuisine.
How long do you sauté the onions?
The onions should be sautéed until they turn a golden brown color, which takes about 5-7 minutes.
Should I peel the eggplant?
The recipe does not require peeling; the skin helps the eggplant slices hold their shape during the simmering process.
When do I add the eggplant to the stew?
The fried eggplant slices are layered over the meat mixture once the lamb has already become tender.
How much water should I add to the pot?
You should add enough water to completely cover the lamb, tomatoes, and spices in the skillet or pot.
Is tomato paste necessary for this dish?
Yes, tomato paste is used to thicken the sauce and deepen the savory flavor of the stew.
What does the turmeric add to the recipe?
Turmeric provides a vibrant yellow color and a mild, earthy flavor that is essential to the dish's spice profile.
How long should I fry the eggplant?
Fry the eggplant slices for approximately 4 minutes per side until they are golden brown.
Can I use dried mint instead of fresh mint?
While fresh mint is preferred for the garnish, dried mint can be used in a smaller quantity if fresh is unavailable.
How long is the final simmer with the eggplant?
After adding the eggplant to the meat, simmer the mixture for an additional 10-15 minutes.
Is this dish suitable for special occasions?
Yes, its rich flavors and elegant presentation make it ideal for gatherings and special occasions.
How much cinnamon is used?
The recipe calls for 1/2 teaspoon of cinnamon.
How much nutmeg is used?
The recipe calls for 1/4 teaspoon of nutmeg.
Do I need to rinse the eggplant after salting?
Yes, it is important to rinse the salted eggplant slices under cold water and pat them dry to remove excess salt.
How many garlic cloves are in the garnish?
The garnish uses 2 minced garlic cloves.
Can I use fresh tomatoes instead of canned?
Yes, you can substitute the 15-ounce can of diced tomatoes with about 2 cups of fresh diced tomatoes.
What texture should the lamb have?
The lamb should be 'fork-tender', meaning it breaks apart easily when pressed with a fork.
What kind of oil is best for this recipe?
Olive oil is used for both sautéing the aromatics and frying the eggplant slices.
How do I prepare the garnish onion?
Set aside 1 tablespoon of the diced onion before you start cooking the main stew to use specifically for the final garnish.
Is this a spicy dish?
No, the dish is aromatic and savory rather than spicy-hot, using warming spices rather than chili peppers.