Khoresht Morgh-o-Bademjan (خورشت مرغ و بادمجان) — Persian Chicken & Eggplant Stew with Sour Grapes

• 900 gChicken thighs, bone-in and skinless (4 pieces; pat dry)
• 300 gYellow onions (finely sliced for fried onions)
• 75 mlNeutral oil (divided for frying onions and eggplant)
• 2 tspTurmeric
• 45 gTomato paste (3 tbsp)
• 720 mlWater (plus more as needed to maintain a gentle simmer)
• 2.25 tspFine sea salt (divided; adjust to taste)
• 1 tspBlack pepper (freshly ground)
• 700 gEggplants (2–3 medium; peeled in stripes and cut lengthwise into 1.5 cm slices)
• 120 gUnripe sour grapes (rinsed well; remove stems)
• 250 gCherry tomatoes (left whole; optional to halve if large)
• 0.25 tspSaffron threads (ground and bloomed in hot water)
• 45 mlHot water (for blooming saffron)

Instructions

1. 1

   Make the fried onions: heat 45 ml oil in a heavy pot over medium heat. Add sliced onions and cook 12–18 minutes, stirring often, until deeply golden and sweet. Add turmeric and stir 30 seconds. Add chicken pieces; cook 6–8 minutes, turning, until lightly browned on all sides.

2. 2

   Push chicken aside and add tomato paste to the pot. Fry the paste 2–3 minutes, stirring, until it darkens slightly and smells roasted. Add 720 ml water, 2.25 tsp salt, and black pepper. Bring to a boil over high heat, then reduce to low, cover, and simmer gently for 45 minutes.

3. 3

   Prepare eggplant while the stew simmers: sprinkle eggplant slices evenly with 1.5 tsp salt and rest 20 minutes in a colander. Rinse quickly under cool water and pat very dry with towels. This step reduces bitterness and prevents oil splatter during frying.

4. 4

   Fry eggplant: heat 90 ml oil in a wide skillet over medium-high heat until shimmering. Fry eggplant in batches 3–4 minutes per side until golden and tender. Transfer to a paper-towel-lined tray. Keep the oil hot but not smoking; adjust heat as needed to avoid burning.

5. 5

   Finish the stew: after the chicken has simmered 45 minutes, add bloomed saffron (0.25 tsp saffron + 45 ml hot water), sour grapes, and cherry tomatoes. Nestle fried eggplant on top, spooning a little sauce over it. Cover and simmer 25–30 minutes until chicken is tender and sauce thickens.

6. 6

   Adjust and serve: uncover and simmer 5–10 minutes to reduce if the sauce is thin, adding 60–120 ml water only if the pot looks dry. Taste and adjust salt. Rest off heat 10 minutes so flavors settle. Serve hot with steamed rice, keeping eggplant pieces intact.