Minoo’s Recipe For ‘Khoresht-e-Bademjan’

This is a kind of Iranian aubergine (egg plant) casserole which Minoo makes for some of our Bahá’í meetings (notably Naw-Ruz).

This dish should serve about 5-6 people.


5 medium-sized aubergines

1 pound lamb or beef cut into cubes (we like chicken as well)

1 large onion chopped into thin slices

1 can chopped-tomatoes

Dried limes (or lime juice)

A pinch of turmeric

Salt and pepper to taste


1) Peel the aubergines and remove the stem. Slice lengthwise, sprinkle with a little salt and leave in a sieve to drain.

2) Fry the aubergine in a little oil until it begins to turn brown.  Turn off heat and allow to stand.

3) Fry the meat and onions over a moderate heat until they turn golden-brown, adding the turmeric and salt and pepper (to taste). 

 4) Add water (about half a cup), chopped tomatoes, and limes. Cook on a medium-low heat for about 45 minutes.

 5) Put the aubergine in a single layer in an oven dish. Pour the meat and tomatoes over the aubergine and cover with foil, cook in a medium oven for about an hour

6) Serve hot with Iranian-style rice (basmati is good).

Is it any surprise I have put on so much weight since I got married..?

P.S Minoo just reminded me- if you are using dried limes instead of lime juice, remove them before serving-they are only meant to add flavour to the dish whilst cooking.



7 thoughts on “Minoo’s Recipe For ‘Khoresht-e-Bademjan’

  1. thanks so much for this. I had Khoresht-e-Bademjan in a restaurant and I’ve been trying ot find an authentic recipe.

  2. my wife always cooks it in the pot only without using the oven and tastes ok.do you recommend her to try using the oven instead. will it taste better?

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