Persian Okra and Eggplant Stew (Khoresh Bamieh va Bademjan)
"Discover a masterclass in Persian flavor balancing with this slow-cooked medley of tender meat and garden-fresh vegetables, crowned with the world's most prized spice."
Instructions
Rinse the meat and pat dry, then cut into even cubes to ensure uniform cooking.
Heat half of the vegetable oil in a heavy-bottomed pot over medium heat. Add the onion and sauté until soft and lightly golden.
Add the meat and cook, stirring occasionally, until browned on all sides and any released moisture has evaporated.
Add enough water to just cover the meat. Bring to a gentle boil, then reduce heat, cover, and simmer while preparing the vegetables.
Trim the okra by removing only the caps, taking care not to pierce the pods. Rinse and set aside.
Lightly salt the cubed eggplants and let rest for about 1 hour to draw out bitterness. Pat dry with paper towels.
Heat the remaining oil in a skillet. Fry the eggplants until tender and lightly golden, avoiding excessive browning. Remove and set aside.
In the same skillet, briefly sauté the okra just until the raw edge disappears, keeping the pods bright green.
Add the tomatoes, fried eggplants, okra, and meat stock to the pot. Stir gently to combine.
Add the sour grapes, cover, and continue simmering until the meat is fork-tender and the stew has thickened to your preference.
Season with salt and black pepper. Just before serving, drizzle the bloomed saffron over the stew for aroma and color.
Serve hot alongside steamed Persian rice.