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Stew of Eggplant and Zucchini

A community recipe by

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Even though I call this a stew, the word does not fully describe the beauty of this dish. It's so delicious.


Serves: 4 to 6

  • 4 large zucchini (peeled and sliced lengthways)
  • 3 tablespoons tomato paste
  • 3 cups water
  • 1 tablespoon lime juice
  • 9 basmati rice
  • 2 large thinly sliced onions
  • 5 tablespoons vegetable oil
  • salt (to taste)
  • pepper (to taste)
  • turmeric (to taste)
  • 1 pound cubed beef ( leave this out for a vegetarian option)
  • 4 large eggplants (peeled and sliced lengthways)


Stew of Eggplant and Zucchini is a community recipe submitted by Raha Lane and has not been tested by so we are not able to answer questions regarding this recipe.

  • In a large and deep non stick frying pan, heat oil on medium high heat. Saute onion slices until golden and fragrant.
  • Add beef cubes and continue frying until beef cubes are also golden around the edges. Leave this step out for a vegetarian version. Season with salt, pepper and turmeric.
  • Add the eggplant and zucchini slices and flip them around until soft and golden around the edges. Add tomato paste and water. Cover the pan and bring liquid to bubble.
  • Lower heat to medium and simmer gently until the stew is thickened and most of the liquid is evaporated.
  • Sprinkle lime juice over the stew.
  • Serve warm on steamed Basmati rice.
  • Additional Information

    This dish is called "Khoresh e Bademjam"

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