Ingredients with Measurements:
- 2 large eggplants, cubed
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon ground nutmeg
- 2 tablespoons tomato paste
- 1 (14.5 ounce) can diced tomatoes
- 1 cup vegetable broth
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup dried cranberries
- 2 tablespoons freshly squeezed lemon juice
- Salt and pepper, to taste
Special Equipment Needed:
- Large pot
- Wooden spoon
- Knife
- Cutting board
Step-by-Step Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
3. Add the eggplant cubes and sauté for another 5 minutes.
4. Add the turmeric, cumin, coriander, cinnamon, cardamom, black pepper, red pepper flakes, and nutmeg. Stir to combine.
5. Add the tomato paste and diced tomatoes and stir to combine.
6. Add the vegetable broth and bring to a boil.
7. Reduce the heat to low and simmer for 20 minutes, stirring occasionally.
8. Add the parsley, cilantro, mint, cranberries, and lemon juice. Stir to combine.
9. Simmer for another 10 minutes.
10. Taste and adjust seasoning with salt and pepper, if desired.
11. Serve hot.
Time:
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Temperature: Medium heat
Serving Size: 4
Nutritional Information:
Calories: 200
Fat: 8g
Carbohydrates: 28g
Protein: 5g
Substitutions for Ingredients:
- Eggplant: zucchini, cauliflower, or potatoes
- Olive oil: canola oil
- Onion: shallot
- Garlic: garlic powder
- Parsley: basil
- Cilantro: parsley
- Mint: basil
- Dried cranberries: raisins
- Lemon juice: lime juice
Variations:
- Add cooked chickpeas or lentils for added protein
- Add cooked quinoa or rice for a heartier dish
- Add diced bell peppers for added color and flavor
Tips and Tricks:
- Make sure to cut the eggplant into small cubes so that it cooks evenly
- Taste the stew before serving and adjust seasoning with salt and pepper, if desired
Storage Instructions:
Store in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat in a pot over medium heat until warmed through.
Presentation Ideas:
Serve over cooked quinoa or rice and garnish with fresh herbs.
Garnishes:
Fresh parsley, cilantro, or mint
Pairings:
Serve with a side of naan or pita bread.
Suggested Side Dishes:
- Hummus
- Tabbouleh
- Roasted vegetables
Troubleshooting Advice:
If the stew is too thick, add more vegetable broth until desired consistency is reached.
Food Safety Advice:
Refrigerate leftovers within 2 hours of cooking.
Food History:
Qormeh bademjan is a traditional Persian stew that is typically served over rice. It is made with eggplants, tomatoes, and a variety of spices.
Flavor Profiles:
This dish has a savory, slightly sweet flavor with a hint of spice.
Serving Suggestions:
Serve with a side of naan or pita bread and a dollop of plain yogurt.
Related Categories
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Region: Iranian
Taste: Savory, Tangy, Spicy, Herbaceous, Earthy