Classic Persian Zucchini and Eggplant Stew (Khoresh Kadu Bademjan)

Lightly salt the sliced eggplant and zucchini and set aside for about 20 minutes to draw out excess moisture and bitterness. Rinse well and pat completely dry.

Heat oil in a heavy-bottomed pot over medium heat. Sauté the chopped onion until soft and golden, releasing its natural sweetness.

Add the meat and brown evenly on all sides to develop a rich base flavor.

Sprinkle in the turmeric, salt, and black pepper, stirring to coat the meat and onions evenly.

Stir in the tomato paste and cook briefly until it darkens slightly, then add the chopped tomatoes and mix well.

Pour in enough water to just cover the meat. Bring to a gentle simmer, cover, and cook until the meat is about halfway tender.

Meanwhile, heat oil in a separate pan and fry the eggplant and zucchini until lightly golden. Transfer to paper towels to absorb excess oil.

Add the fried vegetables to the stew. Continue simmering gently until the meat and vegetables are fully tender and the sauce has thickened slightly.

Taste and adjust seasoning as needed. Serve hot, traditionally alongside Persian rice.