Khoresht-e Bademjan ba Morgh (خورش بادمجان با مرغ)

• 2Chicken legs (bone-in, skin removed) (about 500 g total)
• 300 gChicken breast (boneless, skinless) (cut into 2 large chunks)
• 300 gYellow onions (thinly sliced (about 2 medium))
• 12 gGarlic (minced (about 3 cloves))
• 2 tspGround turmeric
• 0.5 tspGround cinnamon
• 2.25 tspFine salt (divided)
• 1 tspFreshly ground black pepper (divided)
• 90 mlVegetable oil (divided)
• 900 gEggplants (Italian or Persian) (about 4 medium; peeled in stripes)
• 70 gTomato paste (about 4 tbsp)
• 0.25 tspSaffron threads (ground, then bloomed)
• 60 mlHot water (for blooming saffron) (just off the boil)
• 900 mlWater (add more only if needed)
• 120 gGhooreh (unripe sour grapes) (rinsed; stems removed if present)

Instructions

1. 1

   Peel eggplants in alternating stripes, slice lengthwise into 1.5 cm planks, then lay on a tray. Sprinkle with 1.0 tsp of the salt and rest 25 minutes to draw out bitterness and reduce oil absorption. Meanwhile, grind saffron and pour 60 mL hot water over it; cover and steep 15 minutes until deep red.

2. 2

   Rinse eggplants briefly and pat very dry with towels. Heat 60 mL vegetable oil in a wide skillet over medium-high (about 180°C surface temp). Pan-fry eggplants 4–5 minutes per side until golden and soft, working in batches so the pan isn’t crowded. Transfer to a paper-towel-lined plate; keep warm.

3. 3

   In a heavy pot, heat remaining 30 mL oil over medium heat. Add sliced onions and cook 12–15 minutes, stirring, until deeply golden. Add minced garlic and cook 60 seconds until fragrant. Stir in turmeric and cinnamon for 30 seconds to bloom the spices without burning, then push onions to the sides.

4. 4

   Add chicken legs and breast pieces to the pot in a single layer. Season with remaining 1.25 tsp salt and 1 tsp black pepper. Sear 3–4 minutes per side until lightly browned. Add tomato paste and fry it with the onions and chicken for 3 minutes, stirring, until the paste darkens slightly and smells sweet.

5. 5

   Pour in 900 mL water and bring to a gentle boil, then reduce to a low simmer and cover. Cook 35 minutes, turning chicken once, until legs are nearly tender. Skim any excess surface fat. Stir in the bloomed saffron (all liquid) and simmer uncovered for 10 minutes to concentrate color and aroma.

6. 6

   Gently nestle the fried eggplants into the sauce so they’re mostly submerged. Add ghooreh evenly across the pot. Cover and simmer 20 minutes on low, avoiding vigorous stirring so eggplants stay intact. Taste and adjust seasoning; if too tart, simmer 5 more minutes to mellow and thicken.

7. 7

   Rest the stew off heat, covered, for 10 minutes so flavors settle and the sauce slightly thickens. Serve with chicken pieces on top, eggplants arranged neatly, and spoon saffron-tomato sauce over everything. The ideal texture is silky eggplant, tender chicken, and a glossy, lightly tart sauce.