Persian · main
Khoresht-e Bademjan (Eggplant Stew)
Khoresht-e Bademjan (Eggplant Stew) reads umami 6.6, richness 6.0 and citrus 4.8 on Palate's 0–10 flavor X-ray — a Persian main, about 1 hr 20 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 7.0 / 10
- Sweet & Fruity — 3.4 / 10
- Sour & Bright — 6.1 / 10
- Bitter & Earthy — 3.9 / 10
- Rich & Fat — 6.3 / 10
- Aromatic & Spice — 3.0 / 10
The measured notes (of 18)
Umami 6.6 · Richness 6.0 · Citrus 4.8 · Sourness 4.6 · Earthy 3.6 · Sweetness 2.8 · Salinity 2.6 · Allium 2.6 · Floral 2.1 · Fruity 2.1 · Warm Spice 2.0 · Bitterness 1.8 · Funk & Ferment 1.1 · Herbaceous 1.0 · Nutty 1.0 · Heat 0.8
What's in it (12)
- 1 lb lamb
- 2 eggplants
- 1 onion
- 2 tomatoes
- 2 tbsp tomato paste
- 1/4 tsp saffron
- 1 tsp turmeric
- 1/2 tsp cinnamon
- 2 dried limes
- 3 tbsp oil
- salt to taste
- 1/2 tsp black pepper
Time & effort: about 1 hr 20 min (35 min active) · effort: medium
Nutrition (per 100 g, engine-estimated): 121.4 kcal, 8.2 g protein, 8.2 g fat, 4.7 g carbs
Dietary: Contains meat — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Fry eggplant slices in oil until golden, then set aside.
- Brown meat and onion with turmeric and cinnamon, add tomatoes, tomato paste, saffron, and dried limes, and simmer for 45 minutes.
- Lay the fried eggplant on top and cook gently for another 20 minutes without stirring.
Dishes with a similar flavor shape
- Gheymeh — Persian
- Harira — Moroccan
- Bamia (Okra Stew) — Egyptian
- Abgoosht / Dizi (Lamb and Chickpea Broth) — Persian
- Chicken Marsala with Mushroom Wine Sauce — Italian-American
Keep reading: what umami, richness, citrus mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.