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Persian Lamb and Eggplant Stew with Sour Grapes (Khoresht-e Bademjan)

Khoresht-e Bademjan is a quintessential Persian stew that unites braised lamb shanks with melting eggplant and the bracing tang of verjuice and unripe sour grapes. A beloved staple of Iranian home cooking, this dish captures the balance of savory richness and citrusy brightness that defines Persian cuisine. Traditionally served with aromatic saffron rice, the stew is layered with tomatoes, turmeric, garlic, and slow-cooked meat for deep, resonant flavor. The sour grapes (ghooreh) add a distinctive acidity that heightens the umami of the lamb while cutting through the stew’s richness. Each bite showcases the elegant harmony of texture and taste that has made this dish a centerpiece at festive tables for generations.

Dinner | Persian | Dairy-Free | Egg-Free | Gluten-Free | Halal | Nut-Free | Paleo | Shellfish-Free | Soy-Free | Lamb Stew | Cutting Board | Dutch Oven | Frying Pan | Knife | Ladle | Eggplant | Grape | Lamb | Tomato | Sautéing | Searing | Simmering | Stirring | Cold Weather | Family Gathering | Holiday | Under 2 Hours
Time to complete

Prep

25min

Cook

2h

Wait

5min

Total

2h 30min

Ingredients (Makes 6 portions)

Main Ingredients

  • 4 tbsp (60 ml) olive oil, divided
  • 2 lb (900 g) lamb shanks, bone-in
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 1 tsp (2 g) ground turmeric
  • 6 ripe tomatoes, diced
  • 2 tbsp (30 g) tomato paste
  • 2 1/2 cups (600 ml) water
  • 2 tsp (10 g) salt, divided
  • 1/2 tsp (1 g) ground black pepper
  • 6 tbsp (90 ml) verjuice or fresh lemon juice
  • 4 tbsp (60 g) unripe sour grapes (Ghooreh)
  • 6 tbsp (90 ml) olive oil, for frying
  • 3 Chinese eggplants or 2 small Italian eggplants, peeled and quartered lengthwise
Nutrition Information (per 100g)
  • Calories: 192
  • Fat: 13
  • Protein: 12
  • Carbohydrates: 7
  • Fiber: 2
Directions

Searing the Lamb

  • 1. Heat 2 tablespoons (30 ml) olive oil in a large Dutch oven over medium-high heat. Sear the lamb shanks for about 5 minutes, turning occasionally to brown evenly. Remove and set aside.

Aromatics and Base

  • 2. Reduce heat to medium-low. Add the diced onion and sauté for 10 minutes until softened and lightly golden. Stir in the garlic and turmeric, cooking for 2 minutes until fragrant. Add tomato paste and cook for 2 additional minutes to caramelize slightly.

Simmering the Stew

  • 3. Return the seared lamb shanks to the pot. Add diced tomatoes, water, 1 teaspoon (5 g) salt, and pepper. Bring to a simmer, cover, and cook over low heat for 60 minutes.

Preparing the Eggplant

  • 4. While the stew simmers, season the peeled, quartered eggplants with the remaining salt. Heat 6 tablespoons (90 ml) olive oil in a frying pan over medium-low heat and sauté eggplant pieces until golden brown on all sides, about 15 minutes. Set aside on paper towels to drain excess oil.

Finishing the Stew

  • 5. After the initial 60-minute simmer, add verjuice (or lemon juice) and unripe sour grapes to the pot. Stir well and cook uncovered for another 30 minutes.

Final Assembly

  • 6. Gently arrange sautéed eggplants over the top of the stew and press lightly to submerge them. Cover and cook for another 30 minutes until the lamb is fork-tender and the eggplants have absorbed the flavors of the broth. Adjust seasoning if necessary.

To Serve

  • 7. Let the stew rest for 5 minutes. Carefully transfer to a serving dish, keeping the eggplants intact. Serve hot with steamed Persian saffron rice.
Cookix's Secrets

Eggplant

  • Choose firm eggplants and salt them before frying to draw out bitterness and reduce oil absorption.

Flavor Enhancements

  • Add a pinch of ground cinnamon or dried lime for deeper Persian aroma.

Ingredient Accessibility

  • If Ghooreh is unavailable, use chopped green seedless grapes or a mix of lemon juice and tamarind paste.

Protein Swap

  • Substitute lamb with beef shank or chicken thighs for different flavor profiles.

Searing

  • Ensure the lamb is well-browned on all sides to develop deeper flavor before simmering.

Sourness

  • Adjust the acidity with verjuice or lemon juice based on taste—some prefer a stronger tang.

Vegetarian Twist

  • Omit the meat entirely and add chickpeas or lentils for a hearty plant-based version.