Persian Chicken and Eggplant Stew with Sour Grapes (Khoresht Morgh-o-Bademjan)
"Indulge in a vibrant tapestry of Persian flavors where succulent chicken and velvet-soft eggplants are elevated by the exhilarating tang of sun-ripened sour grapes."
Instructions
Peel the eggplants and salt them lightly to draw out bitterness. After 20 minutes, rinse, pat dry, and fry in oil until golden. Set aside.
Heat a little oil in a pot and sauté the chicken pieces until lightly browned.
Add the fried onion, tomato paste, turmeric, and salt to the chicken. Stir well and cook with a splash of water until the chicken is about halfway cooked.
Arrange the fried eggplants gently over the chicken. Scatter the unripe grapes on top, cover, and simmer on low heat until the chicken is fully tender and the flavors meld.
If using cherry tomatoes, place them on top during the final minutes to soften, or lightly fry them separately and garnish the dish before serving.