📝 About This Recipe
A crown jewel of Persian cuisine, this slow-cooked masterpiece marries tender grass-fed lamb with buttery, pan-seared eggplants in a sun-drenched tomato and saffron broth. The secret lies in the 'Ghooreh' (sour grapes), which provide a sophisticated tartness that cuts through the richness of the vegetables. It is a soulful, aromatic dish that captures the essence of an Iranian family gathering, offering a perfect balance of savory, tangy, and earthy notes.
🥗 Ingredients
The Meat and Aromatics
- 1.5 pounds Lamb shoulder or beef chuck (cut into 1.5-inch cubes)
- 1 large Yellow onion (finely diced)
- 1 teaspoon Turmeric powder
- 1/2 teaspoon Black pepper (freshly cracked)
- 3 tablespoons Vegetable oil (for searing)
The Eggplants
- 4-5 medium Italian eggplants (peeled, leaving strips of skin for 'zebra' effect)
- 2 tablespoons Salt (for sweating the eggplants)
- 1/2 cup Vegetable oil (for frying eggplants)
The Stew Base
- 3 tablespoons Tomato paste (high quality)
- 3 pieces Roma tomatoes (halved lengthwise)
- 1/4 teaspoon Saffron (ground and dissolved in 2 tbsp hot water)
- 1/4 cup Ghooreh (Unripe sour grapes) (fresh, frozen, or bottled; can substitute with 2 tbsp lemon juice)
- 1/2 teaspoon Cinnamon (optional, for depth)
- 3 cups Boiling water
👨🍳 Instructions
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1
Slice the eggplants lengthwise into thick planks. Generously sprinkle with salt and let them sit in a colander for 30-40 minutes to draw out bitterness and prevent excess oil absorption.
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2
While eggplants rest, heat 3 tablespoons of oil in a large Dutch oven over medium heat. Add the diced onions and sauté for 8-10 minutes until translucent and slightly golden.
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3
Increase heat to medium-high. Add the meat cubes, turmeric, and black pepper. Sear the meat until all sides are deeply browned, about 5-7 minutes.
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4
Clear a small space in the center of the pot and add the tomato paste. Fry the paste for 2 minutes until it turns a deep brick red and smells fragrant.
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5
Pour in 3 cups of boiling water. Bring to a boil, then reduce heat to low. Cover and simmer gently for 90 minutes (or until the meat is 80% tender).
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6
Rinse the salted eggplants thoroughly under cold water and pat them completely dry with paper towels.
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7
In a separate large skillet, heat 1/2 cup of oil. Fry the eggplant planks over medium heat until golden brown on both sides. Drain on paper towels to remove excess oil.
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8
Once the meat is nearly tender, add the salt, cinnamon, and the bloomed saffron water to the stew pot.
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9
Gently place the fried eggplants on top of the meat in the pot. Do not stir vigorously, as you want the eggplants to remain intact.
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10
Tuck the halved Roma tomatoes and the Ghooreh (sour grapes) in between the eggplants.
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11
Cover and simmer for an additional 30-45 minutes on low heat. The stew is ready when the oil rises to the top and the eggplants are silken but not disintegrated.
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12
Taste the sauce and adjust the seasoning. If you prefer it tarter, add a splash of lemon juice or 'Ab-Ghooreh' (verjuice).
💡 Chef's Tips
For the best texture, use Italian or Chinese eggplants as they have fewer seeds than large globe varieties. Always 'fry' your tomato paste in the oil before adding water to unlock its deep color and eliminate the raw metallic taste. Do not over-stir the stew once the eggplants are added; you want them to sit on top and absorb the steam and flavors without turning into a mash. If you can't find Ghooreh, use dried Persian limes (limoo amani) pierced with a fork for a different but authentic sour profile. To make it lighter, you can brush the eggplants with oil and roast them at 400°F instead of frying, though frying is the traditional method for maximum flavor.
🍽️ Serving Suggestions
Serve over a bed of fluffy Persian Steamed Saffron Rice (Chelo) with a crispy golden crust (Tahdig). Pair with 'Mast-o-Khiar', a refreshing Persian yogurt and cucumber dip with dried mint. A side of 'Sabzi Khordan' (fresh herbs like radish, scallion, and mint) adds a bright, crunchy contrast. Serve with 'Torshi' (Persian pickled vegetables) to complement the richness of the stew. A glass of 'Doogh' (chilled yogurt drink with mint and rose petals) is the traditional beverage of choice.