Vegetarian Khoresh Bademjan (eggplant stew) is made with baked eggplants and yellow split peas. What makes this khoresh incredibly delicious is the tangy pomegranate concentrate and a citrus blend made with fresh squeezed juices of oranges and lemons. The traditional khoresh bademjan is an eggplant and meat lovers’ stew with chunks of lamb or beef and it is served over steamed rice. There is also another Persian khoresh called gheymeh bademjan which is made with smaller pieces of meat called “gheymeh,” eggplants, and yellow split peas. The creation of this tasty khoresh was the result of combining the ingredients, flavors and techniques of several traditional recipes existing in Persian cuisine.
A few months ago one of my readers asked my recommendation for a vegetable to replace the chicken in my khoresh fesenjoon. I suggested using baked eggplants. Initially, I made a khoresh with eggplants and pomegranate concentrate and loved how well they worked together. On another occasion I added cooked yellow split peas because I love the combination with eggplants. Instead of using plain water or vegetable stock I used some fresh squeezed orange/lemon juice blend for the added flavor and some orange zest for the aroma. So this is how the Vegetarian Khoresh Bademjan was developed, and it has become one of our favorite and frequently prepared meals. The pomegranate concentrate and the orange/lemon juice blend is the secret to the overall sweet and sour flavor that I love in this khoresh.
Small eggplant varieties such as Chinese or Italian are the best choices for this dish because of their tender texture. The eggplants used in this Vegetarian Khoresh Bademjan are baked and then stewed in the flavorful sauce for only about 30 minutes. Both of these varieties of eggplants cook quickly in a short time with a delicious flavor and a beautiful color. The large Western globe eggplants would not be suitable for this dish.
The Vegetarian Khoresh Bademjan is served over a bed of saffron rice layered with a mixture of zereshk (barberries), fried onions and slivered almonds. Also pictured is my crispy Saffron Yogurt TahDig (bottom of the pot); you will find the instructions here. You may also serve this khoresh with the plain white steamed rice. This meal is sure to become a welcome addition to any menu, vegetarian (for the vegan version use vegetable oil instead of butter) or otherwise. I always make a point of including some vegetarian dishes on our weekly menu, and this wholesome and satisfying one is definitely a keeper!
The following pictures are to illustrate certain key steps. Please read the entire printable recipe for the detailed instructions.
Cook the yellow split peas until tender, drain and set aside. Bake the Chinese or Italian eggplants according to these instructions. Meanwhile thinly slice the large onions and saute until golden brown, add turmeric and continue sauteing until a rich golden brown. Remove some of the fried onion from the skillet and reserve it for the rice. Add tomato paste to the rest of the fried onions and saute over low heat until aromatic. In the same skillet add the cooked yellow split peas and spices, stir to combine and saute for 3-4 minutes.
Start making the steamed Persian rice according to these instructions. Choose your favorite tahdig recipe. This rice may be served plain, or mixed with the zereshk and almond mixture right before serving with the Vegetarian Khoresh Bademjan.
Add the pomegranate concentrate to the skillet and stir to coat the ingredients. Add the orange zest and the orange/lemon juice combination and water.
Bring the sauce to a low boil. Add the baked eggplants and bring it to another boil. Reduce the heat to the marking between low and medium low, cover the skillet and simmer for about 30 minutes, or until the eggplants are tender and flavorful. Meanwhile add zereshk (barberries), slivered almonds and the optional pinch of saffron to the reserved fried onions and saute over low heat until the zereshk is plump and shiny. Zereshk tends to burn very quickly so don’t increase the heat.
Though the Vegetarian Khoresh Bademjan may be served with white steamed rice, this beautiful zereshk & almond rice is easily made with very little extra effort and is absolutely stunning. You also get a burst of flavor and crunch in every bite that simply brings this very special dish together. Enjoy it and please drop me a line to let me know what you think!
Preparation time: About 30 minutes
Simmer time: 30 minutes
- 4 Chinese eggplants peeled, sliced lengthwise and cut into 3 pieces (or 8 Italian eggplants, sliced lengthwise and cut in half)
- 1 cup slow-cooking yellow split peas (lapeh dir paz)
- ½ tsp salt
- 2 large yellow onions, peeled and sliced very thin, fried to golden brown (divided, ¾ for khoresh and ¼ for the rice)
- 3 TBSP butter, for frying the onion
- ½ tsp ground turmeric
- 2 TBSP tomato paste
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- Pinch of cayenne pepper
- ⅛ tsp saffron powder (optional)
- 2-3 TBSP pomegranate concentrate
- Zest of one orange
- 1 cup freshly squeezed orange juice (3 medium oranges)
- ½ cup freshly squeezed lemon juice (2 lemons)
- ½ cup hot water (more if needed)
- FOR THE RICE
- 2 cups uncooked basmati rice (2½ cups if making yogurt tahdig)
- ¾ cup blanched slivered almonds
- ⅔ cup zereshk (barberries)
- Dash of saffron powder (optional)
- Bake the prepared eggplants according to these instructions. Set aside.
- Pick through and wash the yellow split peas; drain and add to a small saucepan. Add enough water to cover the peas by 1 inch. Add ½ tsp salt. Bring it to a boil without covering the pan. Reduce heat to medium low and cook until the split peas are tender when you bite into one. Once the pomegranate paste is added to the khoresh the split peas stop cooking further and stay firm in this khoresh, so cook them to the consistency that you like to have in your khoresh. Drain and set aside.
- At this point start making the Persian rice with your choice of TahDig
- In a 12-inch nonstick skillet fry the thinly sliced onions in 3 tablespoons butter.
- When the onions start turning golden around the edges, add ½ tsp turmeric and saute until rich golden brown.
- Transfer ¼ of the fried onions to a small skillet and add the slivered almonds, zereshk and the optional saffron. Saute over very low heat for couple of minutes until the zereshk looks plump and shiny. Set aside.
- To the remaining fried onions add 2 tablespoons tomato paste, salt, the peppers, ¼ teaspoon saffron and the cooked split peas and saute for 3-4 minutes over low heat, stir several times.
- Add the pomegranate concentrate and saute while stirring for another 2 minute over low heat. Add the orange/lemon juice mixture (1 ½ cups), ½ cup hot water, and zest of one orange to the skillet and bring it to a boil.
- Add the baked eggplants, bring it to another boil. Cover and cook over the marking between low and medium low for 25–30 minutes, or until the eggplants are tender and very flavorful. The sauce will be thick. If you want a thinner sauce, add about ¼ cup hot water, stir and bring to a boil and continue cooking for couple of minutes.
- To serve the rice: Use a spatula to transfer some of the steamed rice to a serving platter, then add some of the almond and zereshk mixture on top. Continue this for two more times until you have used up the rice and the almond mixture. The top layer should be the almond mixture. You may also serve this khoresh with plain steamed Persian rice.
Zereshk is the tart red berries of the edible barberry plant and is also available online or at the Persian markets. If unable to purchase zereshk, you may substitute with dried cranberries, for a slightly sweeter, but nevertheless a delicious alternative.
For the vegan version: Add vegetable oil in place of butter
سلام هما خانم عزیز. من حتما آب پرتقال رو باید با این دستور امتحان کنم. خیلی به نظر خوب میاد.
یک هفتهای ایران بودم و اولین قرابیه رو که خوردم باور کنید بی درنگ یاد شما افتادم. همیشه شاد و سلامت باشید. سال جدید میلادی پر از چیزهای خوب باشه براتون.
سلام سنجاقک عزیز، خوش اومدین! امیدوارم ایران خاطره های خوبی رو براتون زنده کرده باشه. منم متقابلا امیدوارم سال 2017 سرشار خوشی و سلامتی باشه. امیدوارم از این رسپی خوشتون بیاد. سپاس از لطف و همراهی شما
Adelina Maximo says
I would like to know if the yellow peas are the same with garbanzos.
Hello Adelina, they are not. Please refer to this link on my blog to review the pictures and description of both : https://persianmama.com/all-about-legumes/
Fae's Twist & Tango says
Just Brilliant!!! Development of this recipe, the fusion of these exotic flavors is absolutely remarkable. I just can’t wait to try this superb dish.
I appreciate your kind note here dear Fae! This has truly become one of my favorites. I have fresh Chinese eggplants sitting in a bowl over the counter (in some shallow water) as we “speak” 😉
I have only had this once before and it was absolutely delicious!! But, I never could recall the name (or maybe I never knew the name?) to look up a recipe!! I am so excited to make this! Your recipes have become some of our favorites.
How amazing is that! Where did you have this dish? I never had anything like it, until I thought about making a vegetarian version of the Iranian khoresh bademjoon using some of my favorite ingredients. So glad you’re enjoying my recipes Maria. Have a great weekend!
کالباس | فهرست غذا فروشی ها says
چه خوب و عالی هستش اینجا. دستورای غذاها و خورشتای خوشمزه ایرانی رو گفته. برنج و ته دیگ هارو که آدم میبینه آدم دلش می خواد. تبریک بابت سایت آموزش آشپزی تون
خیلی ممنون دوست عزیز، موفق باشین! چند سال پیش در رستوران شعبه تبریز شما بودم
Can you use the dried limes that are used in a lot of Persian dishes in substitution of fresh orange and lemon juice?
Hi Tina; it will not have the intended sweet and sour flavor, but yes you could use dried limes instead. Crush the limes and remove the pit and use them, or if you’re using them whole, poke holes in them and soak in hot water for 5-10 minutes until they feel softer before adding them. Also increase the amount of water by 1 1/2 cups, or use 1 1/2 cups of vegetable stock instead.
Amazing dish. Just made it. I love the use of orange juice. Five stars!!!
Thank you Mina! I’m glad you have enjoyed this dish; it is my personal favorite 😉
I made this tonight for my parents. Mine came out a tad sour, maybe because I used pomegranate molasses instead of concentrate? It’s all I could find locally. A little sugar fixed the problem though. I neglected to peel my skinny Chinese eggplants and had use chana dal from the Indian store (I think they are different from yellow split peas?) to. Everyone still liked it, particularly my toddler, who is your biggest fan.
My husband wants me to ask you for a meatball recipe and maybe a how-to on how to get lamb shanks like at the Persian restaurant in Westwood.
Hello Allison; I’m thrilled to learn that your sweet toddler is a fan of my recipes; nothing beats that 🙂
Yes, molasses is more sour and as you’ve found out the remedy is some sugar. Yellow split peas are different from dal in texture and taste and work better in this khoresh. I do have a meatball recipe: https://persianmama.com/persian-meatballs-rizeh-koofteh/ which is very tasty, and I would love to hear what your husband thinks of it! I have not posted my lamb shank recipe yet, but I will do so in a near future. Thank you so much for writing to me and please keep in touch!
I made this again, this time with the right yellow split peas and I peeled the eggplant as suggested. So tasty! And even better the next day. I would encourage folks to make this the day before – it really does benefit from resting in the fridge. Toddler (who can talk now) says Deeeeelicious.
Oh good! Lapeh dir paz tastes so much better. This is very interesting, I’m making this right now and will save some for tomorrow as you’ve suggested! I’m using the juice of Seville oranges that I have had in the fridge for a while and they are still surprisingly juicy and amazing. I love the special flavor that these oranges give to this khoresh. You have an amazing little one; usually eggplant is not their thing at this age 🙂 Thanks for your comment Allison!
Hi Homa jan!
I’m a half-Persian university student living in Australia that stumbled across your blog a few weeks ago. Because my mum isn’t Persian, (not that all Iranian dads don’t cook haha) and although I consider myself a decent cook I’ve always found Persian cuisine a little tricky.
Tonight I had to make dinner for my relatives and chose this recipe. I tried to follow your instructions as closely as possible and I’m happy to report that the result was PERFECT!! Everyone loved it and my Maman Bozurg says she’s going to try it too!
So thank you so much for the service you’re providing beginner cooks like me around the world!
Kheylee kheylee mamnoon 🙂
Monica joon welcome to my blog! I’m very happy to have you here and delighted that all of you enjoyed my recipe, especially your dear Maman Bozorg 😉 I’m particularly fond of this recipe because I’m a fan of ‘malas’ flavors (sweet tart). Khahesh mikonam azizam, it’s so nice to hear that you find my work helpful; this has always been the intention of my blog. Please keep in touch and write back whenever you try any of my recipes. Have a great weekend!
Johanne Dufour says
I love your recipes and Persian flavours. I’m never sure however how to combined the recipes for a dinner party. It would be great to have menu suggestions for 4 course dinners.
Just a thought…
Dear Johanne; thanks for your kind words and feedback. I will definitely consider your suggestion; I’m sure many would benefit from it. Please keep in touch.
Lisa Montaghami says
I made this a couple of days ago and we just finished the last of it. It was so delicious!
My husband is Persian and we are vegetarians. I’m so glad to have your adaptations for Persian stews without the meat. Thank you!
Hello Lisa; thanks so much for writing to me! I’m very happy to hear that you and your husband have enjoyed this recipe; it is one of my personal favorites. You will find a number of vegetarian recipes on this blog and I hope to add more meatless recipes in the future. Please keep in touch and have a great weekend 🙂
I stumbled across your website while searching for recipes for a Persian dinner party. Firstly, I want to say thanks for such a detailed, informative collection of recipes and information. Having photos on each page is SO useful too.
Last night I made this Veggie Khoresh Bademjan with the Persian rice. It was delicious. I used pomegranate molasses as I couldn’t find the concentrate, overall the dish was extremely citrusy – maybe a bit too much? Or is it supposed to be so intense?
All the best,
Hi Nina, welcome to my blog and thanks for your kind words. Though the main liquid in this recipe is citrus, and orange zest is also added to the khoresh, when mixed with pomegranate concentrate it should create a sweet tart effect, and citrus should not be the overpowering flavor. If you find it a bit too intense, I would recommend to omit the orange zest and replace some of the citrus juice with water or vegetable stock. Another point is that pomegranate molasses is more tart than the concentrate, and a couple of teaspoons of sugar should be added to cut down on tartness. I hope this helps; let me know if you have any questions, and please keep in touch!
Hello Homa 🙂
Thank you for your amazing blog and recipes!
I have only just recently come across your page and love it.
Made this dish successfully (with yoghurt TahDig and Shiraz salad) for my family last night. My Persian husband was very impressed 🙂
I will surely be trying many more of your delicious recipes.
Hello and welcome dear Nicole, delighted to have you here! I’m thrilled to read your comment and that your dinner was a success. Please keep in touch and write me back whenever you try my other recipes 🙂
I made this recipe with Asian eggplants. Very tasty, but they were so thin that they disintegrated in the final dish. Still, tasted great. I will look for fatter ones next time. I really appreciated the comment by another user re: adding some sugar since she used pomegranate molasses. That is also what I had, but it worked fine with the adjustment. I didn’t use the full amount of orange juice because it was just right with the half cup I did use (along with the half cup of the lemon juice and the zest). This recipe is amazingly easy and clear. Taste and color are spot on, and I am surprised I can like it as much as the meat version. With a vegan husband and vegetarian in-laws (who lived in Iran and know what this should taste like), it is nice we can all enjoy something together. Thank you for the great recipe.
Hi Iwong; I’m very glad to read your comment! I agree; when we enjoy something that we cook, it is wonderful, but when we find a recipe that works for everyone in our family it’s incredible! Yes, as much as I love the tender texture of the Asian eggplants, the small ones can’t tolerate the cooking process very well, but they should do better if you just peel them and bake them whole. Please keep in touch and let me know of your future kitchen adventures.
Hi Homa. Me and my mum are on a vegan journey for 2w. I made this stew tonight and it was DELICIOUS (like all of your recipes that I have tried so far!). The rest of my siblings who are not on this diet just helped themselves so there is at this very moment nothing left in the pot. Your recipes are always a success here at home with my family or even when I make it for my Persian boyfriend ?. I am very grateful for this website and I am looking forward for a book to be released!
THANK YOU, THANK YOU!
My pleasure Rebecca! I’m so glad this recipe fits into your vegan diet plan and that it was a success all around 😉 Thank you very much for writing to me and for your support!! Please keep in touch.
سلام هما خانم، بنظر من بهترين جايگيزين گياهي به جاي مرغ در فسنجون، ميوه بِه هست . طعم و بافت به تناسب مناسبي با فسنجون داره ، شيرين هست ، له هم نميشه.
سلام فرزانه جان؛ ایده حیلی خوبی بهم دادین ممنون! پاییز وقتی اینجا فصل به میشه، حتما امتحان خواهم کرد. مرسی دوست عزیز
hi, as a persian roman I quant to try thaï recule which sourds gréât. i sas windsring if I coups replacé the lapeh with tofu? on Thatcher case when and hie shod I cook if, mot a gréât cook yet. Thanks a lot.
Hello Mahsa; I have never used tofu in this recipe myself, but I would suggest making the sauce as indicated in the recipe, then sauteing the cubed tofu until golden brown. Add the baked eggplants and tofu cubes at the same time to the sauce and continue with the rest of the recipe as written. Please let me know how this works for you. Thank you for your comment.
I am very excited to try cooking this dish this evening. I will be using pomegranate molasses though and I can see previously you have recommended some sugar to balance this out however I was wondering if you could advise the quantities or molasses / sugar that you would recommend?
Hi Jessica; usually 1-2 teaspoons of sugar, or honey, balances the sourness in 1 cup of molasses. So for 2-3 tablespoons of molasses, you could start by adding 1/4 teaspoon sugar or honey then add more if you wish, after tasting the sauce. Enjoy and please keep in touch!
Shahla Esfandiary says
Thank you for this wonderful recipe. I’d always wanted to make this dish without meat but couldn’t figure out how.
Could I exclude the orange and pomegranate sauce? I don’t much care for sweet and sour foods. I’d appreciate your input.
Dear Shahla, you could leave those two ingredients out; in which case, you could double the tomato paste to add more flavor, and you will need to replace the orange juice with water. Enjoy!
Hi Homa, could I possibly cook down organic pomegranate juice and make it into a concentrate?! What would you recommend?
Hi Asiya, yes you sure could! Add about 4 cups pomegranate juice to a heavy bottomed stainless steel saucepan. Bring it to a boil over medium low and let it simmer until reduced and syrupy. This could take an hour or so, but don’t increase the temperature as this will result in an unpleasant taste and a brownish color to the syrup. They syrup should be thick enough to coat the back of a spoon. Depending on how sour your juice is, this could be perfect or a tad tart. You could add a teaspoon of sugar to your khoresh if it’s too tart for you.
Hi there, this recipe sounds great and in looking forward to trying it! However, I live in the UK and I can’t seem to find pomegranate concentrate anywhere, I read in previous comments that people have used molasses and added sugar and I’m just wandering what amount of sugar would you suggest?
Hi Hayley; You could add sugar to taste. Start with 1/4 teaspoon of sugar, stir it in to dissolve, and taste; then add more if it still seems too sour to you. I would not add more than 1/2 teaspoon total. Just to give you an idea, I normally recommend 1-2 teaspoons of sugar per one cup of pomegranate molasses.
Hope you enjoy this dish; it’s one of my favorites 🙂 Keep in touch!
Hayley Grafflin says
Thanks for getting back to me ? I’m trying the recipe tomorrow, im looking forward to trying it!
Doris Coker says
Hi, this recipe sounds delicious. Can I make it in advance or is it best served fresh?
Hi thanks! Sure, you could make this a day in advance.
Mojy Sadri says
Thank you, thank you, Homa jan for this lovely recipe! Because I have recently switched to eating plant based food, I”m always looking for recipes that are as tasty as our Persian khoreshts but without meat. This recipe was just perfect and truthfully much tastier that the traditional khoreshteh bademjoon which I didn’t love. Now I love it!! You have a great art of cooking. Congratulations! Please put more vegan Persian recipes in your website. Next thing, I’m going to make nane barbari.
Hello Mojy jan, It’s really nice to hear that you have enjoyed this recipe; it is one of my favorites too! I do appreciate your comment! You will find many delicious vegetarian recipes that you can modify to suit a vegan diet. Please click on the link below for more ideas. Wish you lots of fun in the kitchen trying out new recipes. Please keep in touch and have a great weekend!
I made this recipe yesterday for a group of friends, and everyone LOVED it! Thank you for creating vegetarian versions of classic Persian dishes.
Hello Mehita, it is wonderful to hear from my readers who try my recipes and are kind enough to comment about them 😉 I’m delighted that this recipe was enjoyed by you and your friends! There are many vegetarian recipes on my blog and I hope that you’ll give them a try, and I am working on more 🙂 Please keep in touch and have a great week!
Amanda Anderson says
I absolutely love your beautiful recipes. I wondered if you had planned on making any other vegetarian persian recipes? This one has always been a staple for me but have always anticipated more.
Thanks so much!
Dear Amanda, I’m very happy you have enjoyed this recipe. I have many vegetarian posts; please check out the link below and stay tuned for many more 😉
Nancy Nikfarjam says
I made this recipe last night since we are trying to do meatless Mondays. My husband is from Iran and we both loved this meal. I did use the pomegranate molasses since that was what I had on hand. My tahdig also turned out perfect using your recipe.
We will definitely have this meal again. Thanks.
Dear Nancy, it is great to hear from you. I love when my favorite recipes are enjoyed by my readers; thanks for letting me know. And I must say a perfect tahdig is an accomplishment to be congratulated 🙂 Please keep in touch and give a try to my other vegetarian meals for your future meatless Mondays also!
Samuel Grigorian says
Why we can not get information regarding calories in iranian foods?
Jen Zito says
You are the coolest chef ever. I love your recipes and I envy your family and loved ones because they have you!
Your warmth and good will emanates from all you do for us here.
Thank you, dear lady ?❤️
Dearest Jen, thank you dear friend, you’re very kind! I feel incredibly lucky to have your support. Much love to you and your family and please keep in touch. Happy Spring, happy Sunday 🙂
When I need the calories for any recipe, I plug in the weight of the ingredients and look up the calories in Google and add them up. Have a great weekend and please keep in touch 🙂
This recipe looks amazing. If I wanted to make this with lamb (the neck) in there (so non vegetarian gheymeh bademjan) how would I go about this?
I’ll refer you to my Khoresh Bademjan recipe:
You could cook the lamb neck until tender and use it in place of the meat in the above recipe.
Then add it to the rest of the ingredients as written in this recipe. You might have to adjust the broth to fit the amount of liquid in this recipe. Happy cooking 🙂
Love your blog and love Iranian food! I don’t have access to the aubergine variety you mention – any idea for a replacement? I have only the big aubergine you say would not be suitable. Merci!
Thank you Hana, I’m very glad that you’re enjoying my blog! Please go ahead and use the large globe eggplants after the following preparation: Peel them, slice them (lengthwise) into 1-1/12 inch thick slices, then cut the slices (lengthwise) into 1-inch thick sticks. Use a fork to scrape off and remove as much of the visible seeds as you can. Then bake them as described in the recipe. Cool completely before removing with a spatula! Please let me know how this works out for you. Take care and keep in touch 🙂
I love eggplant. I plan to try your recipe today. Love all your food that I see in Instagram! Keep cooking!
Hi Badria, thanks for your supportive comment! Please send your picture to my IG page when you cook this khoresh. Happy cooking 🙂
I cooked this for the first time yesterday and wow it tastes amazing. I followed the recipe and then put it in the slow cooker and the sauce was so thick and sticky…fab !!
Dear Andrew, thanks so much for writing to me and sharing your slow cooker method. That sounds awesome, I love when the sauce gets sticky and so full of flavor 😉 Please keep in touch and take care!
My friend made this for me when I visited and I was so affected by how amazing it was, I vowed to make it at home as my first attempt at Persian food, which I know is a complex cuisine and an undertaking.
This recipe is just perfect because even a novice like me was able to hit a home run on my first try. It was so delicious! The only thing I did differently was to fry my eggplant instead of baking it and add a pinch more cayenne and salt. Thank you for making this – I am a vegetarian and am so glad to have a Persian adaptation made for me!
Hi Thomas, thanks so much for writing to me. I am very pleased with this recipe because it is full of flavor and very satisfying. I am thrilled to hear that you agree 😉 Enjoy it in good health. Take care and keep in touch
Hi Homa khanom. Great recipe. As you know, it’s hard to find flavorful vegetarian recipes that satisfy the Persian palette. Anything with pomegranate molasses tastes great! Do you have a recipe for baked chicken pomegranate? Or baked salmon pomegranate?
Thanks for bring out there ?
Dear Shahnaz, I’m really happy to hear you say that; I totally agree that vegetarian dishes should be flavorful and nutritious. There are many other vegetarian dishes on this blog that I’m sure you will enjoy. Please let me know when you try any of my recipes. As for the recipes that you have asked for, unfortunately I do not have them at this time. Thanks so much for writing to me! Please take care and keep in touch 🙂
Thank you for the response?
Hi Homa khanom. Yummy recipe. Pomegranate molasses makes everything delicious. Do you have a recipe for chicken pomegranate or fish pomegranate? Merci
Hi Homa! I love this recipe, as does my family. My daughter is supplying me with some dried limes. How do I incorporate the limes into the recipe? Do they replace the lemon/orange?
Hi Sharon, I’m glad you like this recipe, it is a favorite around our house too!
The dried limes have a very different flavor than fresh orange/lemon juice; sort of smoky, sour, incredible! But I don’t recommend using them in this sweet/sour khoresh. I would suggest the following recipes instead:
Enjoy your daughter’s very thoughtful gift and have fun cooking. Would love to read your feedback 🙂
Thank you for the dried lime tips. We were so delighted with the flavor of these limes in the khoresh gheymeh. Actually, I substituted bedemjan for the gheymeh called for in the link you included above because our daughter is vegetarian. We will definitely be trying your khoresh gheymeh (as written) and ghormeh sabzi recipes soon too.
Hi Sharon, I am glad to hear that you have enjoyed your introduction to limoo amani. The recipe that you have cooked is what we call Gheymeh Bademjan, which has eggplants and meat in the traditional recipe. Glad you liked how it turned out.
Please share your feedback when you try my other recipes. Take care and keep in touch
Hi Homa! this looks so delicious, merci. Do you think I can use fresh ghooreh or ab ghooreh instead of the orange/lemon juice? I bought a ton of it and am looking for ways to use it 🙂
Hi Setareh, it should be fine, though it will not have the same flavor. Also since some abghooreh is more sour than others, start with less and then add more if needed. Have fun cooking and let me know how this works out for you
I just made this dish for dinner guests along w your tahdig. Huuuge success! Everyone loved it. I must say perhaps because it was first time it took me quite a while to prepare, but it was with the effort.
Hi Rhoda, so glad to hear that you and your guests have enjoyed this dish. Some advance prepping such as making and freezing the baked eggplants and fried onions will save some time on the actual day that you are cooking this dish. Thanks for your comment and please keep in touch. Have a great week 🙂
I have always been intrigued by Persian cuisine. Very happy to have found your recipes, will be trying this and the tumeric golden milk asap. Thank you so much for your efforts and time.
Dear Lolo, I am very happy to have you here! I hope you will try many of my recipes and share your experience so others can benefit from them. Thanks so much for writing to me, please take care and keep in touch 🙂
Mahmoud Ghorbanifar says
Homa, thanks for your recipe!
I have made the khoresh as you described here. I have found however that I like the flavor more without the orange zest and orange juice. Also, I add advieh polo. Oh, and instead of tomato paste, I used canned tomatoes and ran them through the blender.
I really like how you suggest baking the eggplants. Yes, much less oil!
Another thing I did was add vegan mutton (store-bought).
Keep up the good work!
I love your blog and the detailed recipes!! I am hosting dinner for friends and I would like to try this recipe. I cannot find the yellow split peas however in my city. Is there any alternative?
Dear SC I apologize for the delayed response. The best alternative is chana dal, or lentils. I hope this works for you
Hello, what do you do if the flavor of the orange is too strong? How do I subdue it?
Hi, you could substitute some of the orange juice with vegetable stock or water. Let me know how this works for you