Khoresh bademjan (Persian: خورش بادمجان) is a Persian stew made of fried skinned eggplants, lamb or beef, tomatoes, an acidic component such as sour grape juice or sun-dried limes and mild aromatic spices such as turmeric, cinnamon and saffron. Two different versions of this stew are prevalent in Iranian cuisine which include: Ghoore Bademjan (Persian: غوره بادمجان; sour grape eggplant stew) and Gheymeh Bademjan (Persian: قیمه بادمجان; split peas and eggplant stew). Ghoore Bademjan is usually made with fresh sour grapes or verjuice and has a thinner and aromatic broth. Gheymeh Bademjan is the other variation made by the addition of fried eggplants to khoreshGheimeh (Persian: خورش قیمه; split peas and fried potato stew) and instead of fried potatoes that are added to khoresh Gheymeh in the end.
