Khoresh-e Bademjan

Ingredients

Instructions

1. 1

   Preheat the oven to 220°C. Pierce the dried lime 3 or 4 times with the tip of a knife. Grind the saffron with a pinch of salt if you have a mortar, then steep it in the just-boiled water for at least 10 minutes to bloom its color and aroma. Slice the onion, chop the garlic, and prepare the lamb and tomatoes.

2. 2

   Cut the eggplants into long wedges or thick rounds. Sprinkle with the salt for the eggplant and leave for 10 minutes; this seasons them and helps them brown faster. Pat dry well so they roast rather than steam.

3. 3

   While the eggplant sits, heat a heavy pot over medium-high heat with the olive oil for the stew. Add the lamb in a single layer and brown well for 4 to 5 minutes, turning to color several sides; proper browning builds the depth of the sauce. Add the onion and cook 5 minutes until softened and lightly golden, then stir in the garlic, turmeric, and black pepper for 30 seconds until fragrant.

4. 4

   Stir in the tomato paste and cook for 1 minute to remove its raw edge. Add the grated tomatoes, the salt for the stew, hot water or stock, and the pierced dried lime. Bring to a gentle boil, then reduce to a low simmer, cover partially, and cook for 25 minutes. The liquid should bubble lazily, not boil hard, so the lamb stays tender.

5. 5

   Toss the eggplant with the olive oil for the eggplant, arrange on a tray in one layer, and roast for 18 to 20 minutes, turning once, until deeply golden and soft at the center. Roasting uses less oil than frying but still gives the classic silky texture.

6. 6

   When the lamb is nearly tender, stir in the bloomed saffron and half of its liquid. Taste the sauce: it should be savory, lightly tart, and concentrated. If needed, simmer uncovered for a few minutes to thicken slightly.

7. 7

   Nestle the roasted eggplant into the stew without over-stirring so the pieces keep their shape. Simmer uncovered for 5 to 7 minutes so the eggplant absorbs the sauce. Finish with the lemon juice for brightness and adjust salt if needed. The dish is ready when the lamb yields easily to a fork and the sauce lightly coats a spoon.

8. 8

   Rest the stew for 5 minutes off the heat before serving. Spoon the sauce over the lamb and eggplant and serve hot.

Nutrition per serving

Notes

• •If you can find small Persian eggplants, use them whole or halved for a more traditional presentation.
• •Lamb shoulder is the best compromise for a 60-minute version: it becomes tender faster than leg while still staying rich and succulent.
• •Do not add too much water early on; khoresh should be stew-like and glossy, not soupy.
• •For a more pronounced sour note, crack the dried lime slightly more during simmering, but remove any loose seeds if they fall out to avoid bitterness.

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