In Our Kitchen: Lentil & Eggplant Stew

Bademjan Pomegranate On Main
Bademjan Pomegranate On Main

A few weeks ago the family and I visited a local Persian restaurant. I feel in love with the Bademjan with Beef. It was flavorful and filling. 

Bademjan is a traditional Persian stew. It consists of pan fried eggplant, slow cooked in tomato based stew, and is served over basmati rice. 

I wanted to include items I already had in my pantry. So I developed my own recipe for a "Persian inspired" stew, with lentils and eggplants.

I made sure to include traditional Persian elements; such as, mint, cinnamon, and turmeric. 

I loaded all items into my slow cooker. However, I would suggest using a large stew pot. (I was leaving the house so the slow cooker seemed safer.)  

I browned my skinless chicken thighs in grapeseed oil, along with lemon slices and mint. I seasoned them lightly with the spices I mentioned above, along with a bit of salt and pepper.

I added them to the slow cooker along.  I cooked the stew on high for 3-4 hours, then lowered it and cooked it for an additional 2-3 hours. 

Lentil & Eggplant Stew
Lentil & Eggplant Stew

The finished product was absolutely divine! It was creamy, flavorful, and smooth. 

Add a drizzle of clover honey or pomegranate sauce before serving.  

Here is a step by step instructional video.