Khoresh Bademjan
By Halley Zelicoff
Khoresh Bademjan is a Persian dish that translates to eggplant (bademjan) stew (Khoresh) and it is the ultimate seasonal glow-up, turning late summer eggplants and tomatoes into comfort food magic. Silky eggplant and juicy tomatoes simmered down in a golden, saffron-kissed sauce that feels both cozy and bright. This recipe is easily adaptable, you can add other vegetables or even meat if you choose! Generally served with fluffy basmati rice or tahdig, it’s the perfect send-off to summer and a warm welcome to fall.
Ingredients (17)
Ingredients (17)
Instructions
Preheat oven to 425°F.
You can also use an air fryer, adjust temp and cooking time based on your equipment
Cut eggplant (2 large) into ½ inch coins, keeping size similar will ensure even cooking. Toss with a hefty pinch of salt and place on a paper towel lined baking sheet. Set aside for 30 min; this step will help draw out excess moisture from the eggplant.
Using a paper towel, blot moisture from eggplant. Transfer eggplant to a bowl and toss with half of the olive oil. Place on a parchment lined baking sheet and bake in preheated oven for 20 minutes or until golden brown flipping eggplant over halfway through.
In a small mortar and pestle grind saffron (1 tsp) until it is a fine powder. Bloom the saffron with 2 tablespoons of very hot water. Set aside.
Meanwhile in a pot over medium high heat, add the remaining olive oil. Once shimmering, add in half the shallots, stirring to separate. Fry shallots until deep golden brown, remove and drain on paper towel. Set aside for garnish.
Turn heat down to medium low, add remaining shallots and garlic (3 cloves). Cook for 2 to 3 minutes until they begin to turn translucent. Add in spices—Aleppo pepper (½ tsp), ras el hanout (1 tsp), cumin (½ tsp), coriander (½ tsp), fennel (½ tsp), paprika (½ tsp), and cayenne (¼ tsp)—and cook for an additional two minutes until spices become aromatic and slightly toasted.
Add in cherry tomatoes (1 ½ cups), stirring to combine. Using a pairing knife, pierce the skin of the tomatoes to help release some of their juices. Cook for 3 to 4 minutes until tomatoes start to break down then add tomato passata (1 cup) and saffron water.
Cook for an additional 5-7 minutes, until tomatoes are jammy and sauce is slightly thickened. Season with salt and black pepper ( to taste).
Add in roasted eggplant, stir to coat in sauce and simmer an additional 3 to 4 minutes until everything is combined. Taste for seasonings and adjust as needed.
Transfer to serving dish and garnish with crispy shallots and fresh dill.
This recipe is part of the Mixtures digital cookbook, and is only available once you've purchased the cookbook.
Purchase ($6.00)
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Halley Zelicoff is a highly experienced Food Stylist, Private Chef, and Recipe Developer with over 20 years in the culinary industry. A graduate of The Culinary Institute of America, she holds a Bachelor's degree in Culinary Arts and Business Management.Her career spans a diverse range of roles—from working as a Private Chef for high-profile clients to styling food for major campaigns and developing innovative recipes for leading food brands. Her private chef work is rooted in precision, personalization, and discretion, while her styling and content development highlight her artistic vision and culinary expertise.She has partnered with a range of prestigious clients, including Atlas Obscura, Oishii, Three Wishes Cereal, Fontainebleau Hotel, Regalis Foods, Moët Hennessy, and Citarella Gourmet Market—bringing creative, compelling culinary content to both luxury hospitality and consumer-facing platforms.Through her vibrant Instagram presence @Halleyz, she showcases her signature style: colorful, seasonal, globally inspired, and visually irresistible. Whether curating a private dining experience or creating standout visual content, Halley delivers elevated, memorable food that tells a story.