Persian Basil and Eggplant Stew (Khoresh Reyhan)

Rinse the meat chunks and place them in a heavy-bottomed pot. Add the fried onions and set over medium heat. Cover and cook, stirring occasionally, until the meat releases its juices and the onions soften and blend into the mixture.

Add 3 to 4 cups of water, reduce the heat to low, and simmer gently until the meat is about halfway cooked.

While the meat cooks, wash the herbs thoroughly, drain well, and finely chop them. Heat 2–3 tablespoons of oil in a pan and lightly fry the herbs until fragrant and darker in color, taking care not to burn them.

Stir the turmeric or tomato paste into the herbs, then add the herb mixture to the pot. Season with salt and black pepper and stir gently to combine.

Add the lemon juice to adjust the sourness. Continue simmering over low heat until the meat becomes fully tender and the flavors meld.

Peel the eggplants, make a small slit in each, and sprinkle lightly with salt. Let them rest for a few minutes, then pat dry.

Heat the remaining oil in a pan and fry the eggplants on all sides until golden and soft. Drain on a sieve or paper towels to remove excess oil.

Arrange the fried eggplants in a single layer on top of the simmering stew. Allow them to gently absorb the stew’s flavor without stirring, so they keep their shape.

If using chopped tomatoes for garnish, scatter them over the stew near the end of cooking and let them simmer briefly so they remain intact.

Once the stew has reduced to a rich, well-balanced consistency, remove from heat. Serve by spooning the meat and herbs onto a platter and arranging the eggplants neatly around.