Persian Chicken Stew with Unripe Grapes and Eggplant (Khoresht Joojeh va Ghoreh va Bademjan)
"Discover a masterclass in flavor balancing with this succulent Persian stew, where the sharp tang of unripe grapes meets the buttery richness of perfectly fried eggplant."
Instructions
Lightly salt the sliced eggplants and let them rest for 20 minutes to draw out excess moisture and bitterness, if desired. Rinse, pat dry thoroughly, then fry in hot oil until golden on both sides. Set aside.
Heat a small amount of oil in a large pot over medium heat. Sauté the chopped onion until soft, fragrant, and translucent.
Add the chicken pieces and turmeric to the onions. Stir well and lightly brown the chicken on all sides for a few minutes.
Add the chopped tomatoes, salt, and Persian spice mix. Pour in enough water to partially cover the chicken. Bring to a gentle boil, then reduce the heat and simmer until the chicken is tender and the sauce begins to thicken.
Once the chicken is cooked, gently nestle the fried eggplants and unripe grapes into the stew, being careful not to break the eggplants.
Lower the heat and simmer for about 15 minutes, allowing the flavors to meld while keeping the stew intact.
Taste and adjust seasoning if needed. Serve hot with Persian rice (chelow) or fresh flatbread.