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Posts tagged ‘stew’

Khoresht e Bademjan


This is one of my favorite Persian foods, it’s a pretty broad statement really, because I can say the same thing about so many different Persian recipes but this is one I probably make more than any other, it’s so simple and tasty and although I made it with lamb it can easily be meatless using just the eggplant and it is just as delicious. I will be honest, posting a recipe for Persian Food makes me a bit nervous, mainly because there are some incredibly awesome Persian cooks who follow this blog, Fae and Azita as an example,  I often misspell the names of the dishes and am always insecure about my method or recipe. I did learn to cook Persian food from a friend of mine from Iran,  I also have found that like so many other countries, the recipes and ingredients and methods can vary depending on what city or region you are from.

That said this is my way of making this delicious stew or Khoresht. What really gives it the distinct flavor IMHO is the dried Persian limes. You can add lemon but using the dried limes give the stews a distinct flavor that you cannot replicate using any other ingredient.  I like to serve this with rice made the Persian way see recipe here and yogurt with cucumber, mint and lemon juice.


Khoresht e Bademjan

Serves 6 depending on serving size

2 lbs lamb stew meat

1 onion chopped

1/4 tsp turmeric

1 onion diced

1 6 oz can tomato paste

2 dried Persian Limes or juice of one lemon

approximately 3 cups water(enough water to cover the meat, eyeball it)

4 small Italian eggplant or 1 regular eggplant peeled (if you like) and cut into rounds.

salt and pepper to taste
Chop the onion, If you can find the dried limes poke holes with the tip of a knife (2-3 slits or holes)
Heat vegetable oil in large saucepan or dutch oven, add chopped onion cook until translucent, add the turmeric. Cook lamb meat until browned. Remove from pan and add the can of tomato paste and cook until paste starts to caramelize approximately 2 minutes. Add lamb back into saucepan, season with  salt and pepper, add the water and the dried limes or lemon juice.
Cook on medium heat for approximately 60-90 minutes or until the meat is fork tender and the.Sauce has thickened While the stew is cooking prepare the eggplant, Slice your eggplant into approximately 1/4 inch thick slices, salt and let sit on paper towels for approximately 30 minutes you will see the eggplant start to sweat.Rinse, pat dry and fry in oil until browned, set on paper towel to soak up some of the excess oil. Alternately you can bypass the frying and roast in the oven, lay eggplant slices on parchment, brush each side with olive oil and bake in 375 degree oven for approximately 30 minutes. After 15 minutes turn each over they should be nicely browned and roast for another 15 minutes.
When stew is done add the eggplant and cook on low for another 15 minutes. Remove from heat.

Khoresht e bademjan,saffron rice,yogurt.cucumber,mint salad

Khoresht e bademjan,saffron rice,yogurt.cucumber,mint salad


Beef Stew A Bowl Of Comfort

Beef Stew

Beef Stew

Hearty, warming, filling,  a meal in a bowl, thats beef stew.Honestly, I don’t eat that much meat, but every now and then I want it and look forward to the cooler weather so I can make this wonderful dish. I don’t use a recipe, you don’t really need to it’s one of those wonderful meals that you can just add ingredients, you be the judge how much or how little, taste, add more of this and that add a variety of vegetables you can get creative. I will give you the basics for my beef stew, there are a million and one recipes out there so here is one more to add to the list.

I like using a good red wine in my stew and always use a wine that is good enough to drink, not that cooking wine you see in the supermarket,  but you can omit and use just stock and/or water, good cubed beef, vegetables, let it braise until the meat is so tender it literally melts in your mouth. I don’t add potatoes to my stew, instead I spoon over creamy mashed potatoes, I like yukon gold that I put through a food mill so there are no lumps, add sour cream, butter, salt and pepper.

Beef Stew

Serves 4-6 depending on serving size

2 lbs good cubed beef (I like chuck)

2 tbs flour

2 tbs tomato paste

1 onion finely diced

2 cloves garlic (smash and add whole)

Red wine (half bottle approximately)

water or stock (about 3 1/2 cups) just enough to cover the meat

Carrots I like to use the small baby carrots for this and add them whole (you judge how much)

peas – frozen are fine

Bay leaf, thyme (optional)

Peas- I never measure but I think about 1 cup frozen peas or fresh if you have.

salt and pepper

Heat some olive oil in a dutch oven, add the onion and sweat them, cook just until it gets soft, add garlic and cook for a short time just so it is warmed. Sprinkle the beef with the flour and toss to coat. Add to the pot with the onions and garlic and brown the meat, now add the tomato paste and carrots, stir to combine and cook for approximately 2 minutes just so the tomato paste starts to caramelize. Now add the wine and water or stock. You can season with salt and pepper, cover with lid slightly ajar and bring to a boil, reduce heat to low and simmer stirring occasional for about 2-3-4 hours, check frequently stirring to make sure it doesn’t stick to the bottom and also to make sure the liquid hasn’t reduced to much, adjust if it has. About 15 before you are ready to serve add the peas. The liquid will have reduced significantly and will be thick and rich but if it is not thick enough for your taste, make a slurry using flour and water and pour into the stew, give a stir and cook a few more minutes. Serve alone or with potatoes, egg noodles or warm crusty bread and butter and a glass of your favorite red wine. NOTE: I used Fritz a Cabernet Sauvignon 2010,  from Dry Creek Valley in California, this is a deliciously rich wine, that I thought would go well with a hearty beef stew. I drank the rest of the wine with dinner, a really nice pairing.





Gheymeh is a Persian stew, wildly popular for large gatherings and some consider it almost mandatory to bring to “potluck” functions. I used to make this stew at least once a week, it’s made with ground meat (beef, lamb or veal) in a tomato based sauce with yellow split peas and roasted potatoes. You can sub other vegetables for potatoes, like eggplant or zucchini but I like to use potatoes for this stew. The Persian cook that taught me this dish used french fries, I prefer roasting pieces of potato. You spice with turmeric, saffron and cinnamon and eat it with rice. It’s sort of  like a Persian version of a Bolognese sauce. This is great comfort food that is easy to prepare. I think it tastes even better the next day if you have any leftovers.


1 lb ground meat (beef,lamb or veal)

1 onion chopped

1 (4.5 oz) tube of tomato paste or 3/4 of a 6 oz can

1/2 tsp turmeric

Pinch of cinnamon (approximately 1/8 tsp or less)

3 1/2-4 cups water (start with 3 1/2 add more if needed)

1/3 cup dried yellow split peas

2 medium size potatoes cut into bite size pieces

pinch of saffron

2 tbs lemon juice

2 dried limes or 1/4 cup  lemon or lime juice

pinch of sumac (for potatoes)


Pre-heat oven to 425, spread potatoes on parchment lined sheet pan, drizzle with olive oil, salt and pepper and sprinkle with some sumac. Roast in the oven for approximately 45 minutes stirring frequently so that potatoes are browned on all sides. Remove from oven and set aside.

Roasted Potatoes

In small saucepan bring some water to a boil, add the split peas and boil for 15 minutes, you are par cooking them so they will soften a little..Rinse, drain and set aside.

In large deep skillet saute the onion in some olive oil until its translucent and soft, add the ground meat and turmeric and cook just until the meat is cooked and not red. Add the tomato paste, stir until its mixed with the meat and cook for a few minutes, add the water, split peas, cinnamon, salt and pepper and the dried limes or citrus juice. NOTE: If you are using dried limes poke a few holes or slits in the limes with the edge of a sharp knife before adding to the stew. Cover with lid slightly ajar and simmer for about 1 1/2  hours the sauce will be thick and most of the liquid will have evaporated. Stir frequently and add more water if you see that too much of the liquid has evaporated. When the stew is done mix saffron with the lemon juice and add along with the roasted potatoes, stir to combine and simmer for 5 minutes just to heat the potato through. Serve immediately with rice.