Vegan Khoreshteh Bademjoon

When I started cooking Persian food khoresh bademjan was the very first dish I made.  It’s usually a meat based stew with beef or lamb and eggplant in a tomato based sauce that is served over basmati rice.

Although  I am not vegan, the eggplant was always my favorite part, but making  it without something else in there left it kind of plain. I know I have made things like this with various grains or extra vegetables. If you like something that sort of has the texture of meat, bulgur is very good. It is somewhat like ground beef and one of my favs to put into chili to give the expected consistency.

It was just last year that I tried the Beyond Burgers for the first time- as a patty on a bun, and I was amazed. And when I saw they made crumbles as well, they  really are the perfect choice for healthy plant-based protein without losing the comfort quality you would get with meat.

And  don’t get me wrong- I love meat,   but I am  an omnivore. I  love eating a variety of foods. When vegan and vegetarian options present themselves in delicious ways, it makes perfect  sense. Khoreshteh Bademjoon is a classic with eggplants in a flavorful tomato based broth without the meat. Try this amazing recipe out, you won’t be disappointed, I promise!


4 large Chinese eggplant 

2 tablespoons salt 

3 tablespoons olive oil

2 onions, chopped

4 cloves garlic, minced

2-3 potatoes cut in half and peeled

4 large tomatoes, peeled and chopped 

1 teaspoon ground turmeric

1 teaspoon ground cumin

1/2 teaspoon paprika

1/2 teaspoon ground cinnamon

1/2 teaspoon freshly ground black pepper

Chopped chives or mint to garnish 

1/3 cup sour grapes (you can buy at the Persian grocery store)

1/2 cup bulgar wheat


Place the eggplant in a colander set over a large bowl and sprinkle with the salt, this will tame and bitterness. Let this rest for half and hour, then drain and pat dry with paper towels.In the meantime, heat the oil in a large saucepan set over medium-high heat. Saute the onions, stirring and shaking the pan for 7 to 8 minutes or until translucent. Add in the garlic, stirring to ensure that it does not burn.Stir in the eggplant and stir and cook for 10 minutes, until the eggplant softens and sweats.Add in the tomatoes, potatoes, sour grapes, bulgar wheat, turmeric, cumin, paprika, cinnamon, black pepper and mix well. Cover and simmer on low heat for about 30 minutes, until the eggplants and potatoes are nice and soft and sauce. Add 1/2 cup of water if it comes out too thick and let simmer. Garnish with the chives and serve of Basmati rice if desired.



Nikki Karamooz