Classic Persian Eggplant and Chicken Stew (Khoresht-e Bademjan ba Morgh)

Heat 2 tablespoons of the vegetable oil in a heavy-bottomed pot over medium heat. Add the chopped onions and sauté until soft, translucent, and lightly golden.

Season the chicken pieces lightly with salt. Add them to the pot along with the bloomed saffron and sauté for several minutes, turning until the chicken is lightly sealed on all sides.

Stir in the turmeric, cinnamon, garlic, and tomato paste. Cook for 2–3 minutes, stirring constantly, until the tomato paste darkens slightly and releases its aroma.

Pour in the chicken stock or water. Bring to a gentle simmer, then cover and cook over medium-low heat for about 30 minutes, until the chicken is tender and infused with flavor.

While the stew cooks, salt the eggplant slices generously and let them rest for about 1 hour to draw out excess moisture and bitterness. Rinse thoroughly and pat completely dry.

Heat the remaining oil in a wide pan and fry the eggplant slices until golden brown on both sides. Transfer to paper towels to drain.

In a small pan, gently sauté the sour grapes over low heat for 1–2 minutes, just until slightly softened.

Add the fried eggplants and sour grapes to the stew. Gently stir, cover, and simmer for another 15 minutes, allowing the flavors to meld and the sauce to thicken.

Taste and adjust seasoning with salt, pepper, and lemon juice. Serve hot with steamed Persian rice.