Khoresh Bademjan (Eggplant Stew)

Ingredients

• about 680 g Lamb or beef stew meat
• 2 medium Eggplant
• 1 large Onion, chopped
• about 790 g Canned crushed tomatoes
• 2 tbsp Tomato paste
• 1 tsp Turmeric
• 1/2 tsp Cinnamon
• 1/4 tsp Saffron threads
• 3 whole Dried lime (limoo amani)
• 2 tbsp Olive oil
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1.5 cups Basmati rice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Soak saffron threads in 2 tablespoons of hot water for 10 minutes.
2. 2Cut the eggplant into 2.54 cm cubes. Salt them and let sit for 30 minutes to draw out moisture, then rinse and pat dry.
3. 3In a large pot or Dutch oven, heat olive oil over medium heat. Brown the lamb or beef cubes in batches, then set aside.
4. 4In the same pot, sauté the chopped onion until softened. Add turmeric and cinnamon, and cook for another minute.
5. 5Add the crushed tomatoes, tomato paste, saffron water, and dried limes to the pot. Bring to a simmer.
6. 6Return the browned meat to the pot. Add the eggplant. Season with salt and pepper.
7. 7Reduce heat to low, cover, and simmer for at least 1.5 hours, or until the meat is very tender and the eggplant is soft. Adjust seasoning to taste.
8. 8Serve the stew over basmati rice.

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