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Khoresht-e Bademjan ba Morgh

Eggplant stew with chicken in tangy tomato sauce
Prep Time15 mins
Cook Time2 hrs
Course: Main Course
Cuisine: Persian
Keyword: chicken, eggplant, stew, tomato sauce
Servings: 4
Author: Omid Roustaei, The Caspian Chef


  • 1/2 cup olive oil, divided, more as needed
  • 4-6 chicken pieces, with bones and skin on
  • 1 onion, sliced thinly
  • 4 cloves garlic, minced
  • 1 teaspoon turmeric, ground
  • 2 medium tomatoes, diced
  • 5 tablespoons tomato paste
  • 1 1/2 cups water, adjust as needed
  • 2 teaspoons salt, divided. Adjust to your taste
  • 4-8 tablespoons Ab Ghooreh (unripe sour grape juice), or fresh lemon juice
  • 4 tablespoons Ghooreh, Fresh, frozen or brined (rinse if brined)
  • 1/2 teaspoon ground pepper
  • 3 medium eggplants, peeled and quartered lengthwise


  • In a large dutch oven, saute the chicken pieces with 2 tablespoons of oil for 5 minutes on high heat, turning the chicken once. Remove from the pan and set aside.
  • Add the onions to the dutch oven and saute over medium heat for about 15 minutes or until lightly golden.
  • Add garlic and turmeric and saute for 2 additional minutes.
  • Add the tomato paste and continue to saute for 2 minutes.
  • Return the chicken and add tomatoes and water, cover and bring to a gentle boil. Reduce heat and simmer on low heat for 30 minutes.
  • While the chicken cooks, toss the peeled and quartered eggplants with 1 teaspoon of salt.
  • In a large frying pan saute the eggplants over medium-low heat adding as much oil as needed to brown the eggplants on all sides. About 15 to 20 minutes. Remove from the pan and set aside.
  • After the chicken has been cooking for 30 minutes, add salt, Ab Ghooreh and Ghooreh. Stir and continue to cook for 30 minutes.
  • Arrange the partially cooked eggplants on top of the stew and gently press them down to submerge them into the stew.
  • Cover and cook over low heat for another 30 minutes. Chicken should be tender and readily falling off the bone.
  • Remove from heat, adjust for seasoning and allow to sit for 5 minutes before serving.
  • Gently transfer the stew into a serving dish without disturbing the eggplants too much, so that they maintain their integrity.
  • Serve the stew with Persian saffron basmati rice.


This stew can also be made with beef or lamb instead of chicken.  Increase the cooking time as needed to make sure the meat is properly cooked and completely tender. 
Alternatively, eggplants can be roasted in a 375 degree F oven for 30 minutes to reduce the amount of oil used.  Though Italian style of eggplants tend to be more readily available, I prefer Asian variety as they are longer and slimmer.  When using Asian eggplants, I cut them in half lengthwise.