Khoresht-e Morgh-o Bademjan ba Ghooreh (خورش مرغ و بادمجان با غوره)

• 900 gChicken pieces (bone-in thighs/drumsticks) (4–5 pieces, skin removed for cleaner stew)
• 300 gYellow onions (thinly sliced for piaz dagh)
• 90 gNeutral frying oil (sunflower/canola) (divided: onions, chicken, eggplant)
• 4 gTurmeric powder (about 1 1/2 tsp)
• 10 gFine sea salt (about 1 3/4 tsp, adjust to taste)
• 1 gBlack pepper (about 1/2 tsp)
• 45 gTomato paste (3 tbsp)
• 900 mlWater (plus more if needed during simmer)
• 900 gEggplants (3 medium, peeled in stripes, cut lengthwise into 2–3 cm slices)
• 12 gSalt (for eggplant pre-salting) (2 tsp, to draw bitterness; will be rinsed off)
• 160 gUnripe grapes (Ghooreh) (rinsed well; remove stems)
• 250 gCherry tomatoes (left whole or halved)
• 30 mlBrewed saffron water (from 0.2 g saffron steeped in 30 ml hot water)

Instructions

1. 1

   Prepare the eggplant: peel in zebra stripes, slice lengthwise into 2–3 cm planks, then sprinkle evenly with 12 g salt. Rest 30 minutes on a rack or tray to draw moisture and reduce bitterness. Rinse thoroughly, then pat very dry with towels; dryness prevents oil splatter and keeps slices from collapsing.

2. 2

   Make piaz dagh: heat 30 g oil in a heavy pot over medium heat (about 170–180°C surface heat). Add 300 g sliced onions and cook 18–22 minutes, stirring often, until deep golden and sweet. Lower heat if edges darken too fast. Remove 1/3 of the fried onions to garnish later; keep the rest in the pot.

3. 3

   Brown the chicken: raise heat to medium-high, add 15 g oil to the pot, then add 900 g chicken pieces. Sear 3–4 minutes per side until lightly golden. Add turmeric (4 g), black pepper (1 g), and 6 g of the fine salt; stir 60 seconds to bloom spices without burning.

4. 4

   Cook the tomato paste: push chicken aside, add 45 g tomato paste to the center with 15 g oil, and fry 2–3 minutes, stirring constantly, until brick-red and fragrant. This step removes raw paste taste and deepens color. Pour in 900 ml water, scrape the bottom, bring to a boil, then reduce to a gentle simmer.

5. 5

   Slow-simmer the stew: cover and simmer on low heat 45 minutes, turning chicken once halfway. Keep the stew at a lazy bubble (about 90–95°C) so the chicken stays tender and the broth clarifies. If liquid drops below the chicken, add 100–150 ml hot water as needed.

6. 6

   Fry the eggplant: while the chicken simmers, heat 30 g oil in a wide skillet over medium-high. Fry eggplant slices in batches 3–4 minutes per side until golden and velvety. Add the remaining 15 g oil only if the pan becomes dry. Drain on a rack or paper; avoid over-browning which turns them bitter.

7. 7

   Add eggplant and ghooreh: after 45 minutes of simmering, gently nestle fried eggplants into the pot. Add 160 g ghooreh and the remaining 4 g fine salt. Simmer uncovered 25–30 minutes, spooning broth over eggplants so they absorb flavor without breaking. The sauce should thicken and lightly coat a spoon.

8. 8

   Finish with tomatoes and saffron: add 250 g cherry tomatoes and 30 ml brewed saffron water. Simmer 10–12 minutes until tomatoes soften but hold shape. Taste for sour-salt balance; if too sharp, add 50–100 ml hot water and simmer 5 minutes. Rest covered 10 minutes before serving for a cohesive, glossy sauce.