Khoresh Bademjan

• 6 slender eggplants (or 3 large globe eggplants)
• 500 g lamb or beef stew meat, in 1-inch cubes (1.1 lb)
• 2 onions, thinly sliced
• 1 tsp ground turmeric
• 2 tbsp tomato paste
• 3 ripe tomatoes, halved
• 3 tbsp verjuice (ab-ghooreh) or fresh lime juice
• ¼ tsp ground saffron, bloomed in 2 tbsp hot water
• 750 ml water (3¼ cups)
• 1½ tsp salt, divided
• oil for frying

Instructions

1. Peel the eggplants and halve them lengthwise (cut large ones into thick slices). Sprinkle with 1 teaspoon of salt and leave in a colander for 30 minutes, then pat dry.
2. Meanwhile, fry the onions in 3 tablespoons of oil until golden, add the turmeric, then brown the meat on all sides.
3. Stir in the tomato paste for 2 minutes, add the water, bring to a boil, cover and simmer on low for 1 hour.
4. Fry the dried eggplants in hot oil until deep golden on both sides. Drain on paper towels. Fry the tomato halves briefly in the same pan.
5. Add the verjuice, saffron water and remaining salt to the stew. Lay the eggplants and tomatoes on top, cover, and simmer very gently for 30 to 40 minutes without stirring, so the eggplants keep their shape.
6. Serve with chelow, lifting the eggplants out first and arranging them on top of the stew in the serving dish.