Khoresht Bademjan (خورش بادمجان) — Persian Eggplant and Lamb Stew

• 900 gEggplants (firm, medium) (about 4 medium; peeled in stripes or fully peeled, cut lengthwise into 2–3 thick planks each)
• 18 gKosher salt (for salting eggplants (about 1 tablespoon))
• 120 mlNeutral frying oil (sunflower or canola) (for pan-frying eggplants)
• 700 gLamb stew meat (boneless shoulder or leg, cut into 4 cm cubes and trimmed of excess fat)
• 250 gYellow onion (finely diced (about 1 large))
• 12 gGarlic (minced (about 4 cloves))
• 30 mlNeutral cooking oil (sunflower or canola) (for browning meat and onions (2 tablespoons))
• 2.5 gGround turmeric (about 1 teaspoon)
• 1.5 gBlack pepper (about 1/2 teaspoon, plus more to taste)
• 45 gTomato paste (3 tablespoons)
• 600 gFresh tomatoes (grated on a box grater (or blended) to a smooth puree; about 4 medium)
• 900 mlWater (hot, for simmering (add more as needed))
• 0.2 gSaffron threads (about 1/4 teaspoon, finely crushed)
• 45 mlHot water (for blooming saffron) (3 tablespoons)
• 30 mlFresh lemon juice (2 tablespoons, to balance the stew)

Instructions

1. 1

   Prepare the eggplants: peel in stripes (or fully peel) and cut into thick lengthwise planks. Sprinkle evenly with 18 g salt and set in a colander over a tray for 30 minutes to draw out bitterness and moisture. Rinse quickly under cool water, then pat very dry with towels to prevent splattering and excess oil absorption.

2. 2

   Bloom the saffron: crush 0.2 g saffron threads to a powder, then stir with 45 ml hot water. Cover and steep for 10–15 minutes until deeply colored. Keep near the stove so it is ready to add at the end; this preserves aroma and gives the broth a distinct saffron finish.

3. 3

   Brown the meat: heat 30 ml oil in a heavy pot over medium-high heat. Add lamb in a single layer and sear 6–8 minutes total, turning to brown multiple sides. Add onion and cook 8–10 minutes, stirring, until softened and lightly golden. Add garlic and cook 60 seconds until fragrant, not browned.

4. 4

   Build the stew base: stir in turmeric and black pepper for 30 seconds. Add tomato paste and cook 2–3 minutes, stirring constantly, until it darkens slightly and smells sweet. Pour in grated tomatoes and simmer 8–10 minutes, uncovered, to reduce and concentrate flavor, scraping any browned bits from the pot.

5. 5

   Simmer until tender: add 900 ml hot water, bring to a gentle boil, then reduce to low. Cover and simmer 75–90 minutes, stirring occasionally, until the lamb is tender and the broth is thickened. If the liquid drops below the meat, add 120–240 ml hot water as needed to maintain a stew-like consistency.

6. 6

   Fry the eggplants: while the meat simmers, heat 120 ml oil in a wide skillet over medium heat. Fry eggplant planks in batches for 3–4 minutes per side until golden and soft. Transfer to a paper-towel-lined tray. Keep the heat moderate; too hot will brown the outside before the centers turn silky.

7. 7

   Combine and finish: gently nestle fried eggplants into the simmering stew. Cover and cook 20–25 minutes on low so the eggplants absorb the tomato broth without falling apart. Stir in 10 g salt, bloomed saffron, and lemon juice. Simmer uncovered 5 minutes, then rest 10 minutes off heat to let flavors settle.