Persian eggplant stew // khoresh bademjan
Ragout and stew
There is something so fundamentally evocative and transforming about flavor- mustering hidden memories, throwing you back into moments and meals, back in time. For me, nothing is more powerful than traditional Persian saffron and rosewater; as if I’m sitting at my grandparent’s table slurping up a heaping bowl of my grandmother’s deeply nourishing, fragrant, and abundantly savory khoresh- her Persian stew. Loaded with onions, garlic, saffron, turmeric, herbs, and whichever fruits and vegetables were in season, her khoresh were (are) unmatched. Today I am so excited to share a simplified vegan khoresh, an autumnal eggplant stew made with golden turmeric, rose water soaked saffron, plump raisins, and caramelized stringy onions, in an unequivocally divine tomato based broth. The perfect meal for fending off Autumn chill; for getting cozy. I serve my khoresh over a bowl of fresh brown basmati rice, topped with cilantro and lightly toasted walnuts. <br /> <br />Nutritional Information [per serving = about 2 cups] <br />240 Calories, 38g Carbohydrates, 9.7g Fat, 5.2g Protein, 7.2g Fiber, 20.6g Sugar
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