Recipe: Bibi’s Khoresh Badenjan | Eggplant and Tomato Stew
Here is an ode in the form of a recipe celebrating our families matriarch who was a true inspiration of strength and love. A close one to my heart for it holds the memories cooking with my Momon Bozorg (grandma). Bibi was her beloved name to her children and her legacy.
Bibi was born in Iran in 1917, had 20 pregnancies, birthed 15 babies and raised 13 children, a grandmother to over 50 grandchildren, and great grandmother to many more. She lived till she was 97 years old and endured losing her Kurdish mother at 2 years old, wars between the 1940s - 80s, famine, poverty, dictatorships, and moving across the world at 70. She ran the family farm during poverty. She was very much ahead of her time in that she could see the way our modern world was not helping the earth, and our bodies. She believed in whole foods, the old way of preparing food and eating it, something I believe our world really needs. Slow foods, slow living and rest.
I lived with her for two years and learnt a lot about her, and our culture, specifically around food and the old ways of preparing, batch cooking and what it means to sit in a circle at the table with three generations and not speak the same language but food. This recipe is traditionally made with lamb which you may add, but for that quick and easy nourishing meal this vegetarian version still hits that soul and belly filling desire.
When I cook this meal, I am reminded I come from a line of courageous and strong beautiful women, who persevere and never lose faith in the hardest times. The women who came before me have carried babies and raised them with fierce love in a village. This village my father, aunts and uncles grew up in was beyond the immediate family. My grandmother breastfed other women's babies and they were all connected through what makes up our humanity. Love and connection for everyone's survival.
In community food allows barriers to fall and connections to flourish which is what we really need more than ever.
My cousin Yasamin created the portrait below of our Momon Bozorg, using gold leaf and calligraphy with words written in Farsi from a poem by Forugh Farrokhazad. A tribute to our beloved Bibi Mashallah.
I hope you enjoy this meal with your people as much as I do making it for mine.
Bibi Mashallah (2023) By Yasamin Khadembashi. You can see more of her work here.
Cooking time: 40 minutes
Serves 4 - 6
Ingredients
1 Tbsp olive oil
1 brown onion finely chopped
3 garlic cloves finely chopped
1.5 tsp cumin ground
1.5 tsp coriander ground
1 tsp turmeric ground
2 eggplants large size 1cm cubed
2 cups water
2 tins of cannellini beans or butter beans rinsed
2 400g tins crushed tomato
salt and pepper to taste
Instructions
1. Add oil, onions and garlic to large pot on medium heat. Saute till softened.
2. Add spices and stir for 2 minutes. Add splash of water to stop spices from burning.
3. Add eggplant and saute till softened. Add remaining water.
4. Add beans and tomato, salt, pepper and stir thoroughly. Allow to simmer for ten minutes till liquid has reduced to a desired consistency.
5. Serve with rice and enjoy.
