Khoresh Bademjan (Eggplant Stew)

Ingredients

• about 680 g Beef stew meat
• 2 medium Eggplant
• 1 medium Onion
• 2 tablespoons Tomato paste
• 1 teaspoon Turmeric
• 0.25 cup Sour grapes (Ghooreh)
• 2 tablespoons Lemon juice
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 3 cups Water

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

Instructions

1. 1Cut the 2 medium eggplants into 2.54 cm pieces. Place the eggplant pieces in a colander, sprinkle with 1 teaspoon of salt, and let them sit for 30 minutes to release excess water. After 30 minutes, rinse the eggplant pieces under cold water and pat them completely dry with paper towels.
2. 2In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon of the 2 tablespoons of olive oil over medium-high heat (about 205°C/200°C). Add the about 680 g of beef stew meat and brown it on all sides, about 5-7 minutes total. Remove the beef from the pot and set aside.
3. 3Add the remaining 1 tablespoon of olive oil to the same pot over medium heat (about 148.9°C/150°C). Add the 1 medium onion, chopped, and sauté until it is softened and translucent, about 5-7 minutes. Stir in the 2 tablespoons of tomato paste and the 1 teaspoon of turmeric, and cook for 2 minutes, stirring constantly until fragrant.
4. 4Return the browned beef to the pot. Add the 3 cups of water, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Stir everything together. Bring the liquid to a simmer, then reduce the heat to low, cover the pot tightly, and cook for 1 hour, or until the beef is tender.
5. 5While the stew is cooking, heat a separate 25.4 cm skillet over medium-high heat (about 204.4°C/200°C). Add the dried eggplant pieces and fry them until they are golden brown on all sides, about 3-4 minutes per batch. You may need to do this in batches to avoid overcrowding the pan. Add the fried eggplant pieces to the stew during the last 15 minutes of cooking.
6. 6Once the beef is tender and the eggplant has been added, stir in the 0.25 cup of sour grapes (Ghooreh) and the 2 tablespoons of lemon juice. Let the stew simmer uncovered for another 30 minutes on low heat, allowing the flavors to meld and the sauce to thicken slightly. The stew is ready when the beef is very tender and the sauce has a rich, tangy flavor.
7. 7Serve the Khoresh Bademjan hot with basmati rice.

Substitutions

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