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Persian Eggplant Stew

Rated as 5 out of 5 Stars

"This is a traditional eggplant dish made to be served alongside some plain basmati rice."
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3 h 1 m servings 523 cals
Original recipe yields 4 servings


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  1. Sprinkle 2 teaspoons salt over eggplant.
  2. Heat oil in a large saucepan over medium-high heat. Cook eggplants until soft and browned, about 3 minutes per side. Drain on paper towels.
  3. Heat 1 tablespoon oil in a large saucepan over medium heat. Cook and stir onion and garlic until softened, about 5 minutes. Stir in stew meat, beef bouillon, cumin, and saffron; cook meat until browned, about 5 minutes. Stir in tomato paste until well mixed.
  4. Pour water and tomato sauce into the saucepan. Reduce heat to low and cover; cook, stirring occasionally, until sauce is reduced by half, about 2 hours 20 minutes. Stir in eggplants. Cook until heated through, about 10 minutes.


  • Editor's Notes:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
  • Nutrition data for this recipe includes the full amount of salt. The actual amount of salt consumed will vary.

Nutrition Facts

Per Serving: 523 calories; 26 g fat; 53.1 g carbohydrates; 28.4 g protein; 63 mg cholesterol; 2742 mg sodium. Full nutrition

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I substituted the tomato sauce with 3 vine tomatoes quartered, 2lbs chuck, 3/4 of a 6oz can tomato paste, 7 5-6 in Chinese eggplants and 1 1/2 tsp saffron. I also used chef John's recipe for tz...