Persian-Style Eggplant and Zucchini Stew (Khorak-e Bademjan o Kadoo)

Preheat the oven to 180°C / 350°F. Lightly grease a round ovenproof baking dish with olive oil.

Trim the ends of the eggplants and zucchinis. Slice them into thick rounds, keeping the slices attached at the base so each vegetable stays intact.

Set aside 4 tomatoes. Slice the remaining tomatoes into rounds. Gently insert a tomato slice between each cut of eggplant and zucchini, seasoning lightly with salt and black pepper as you go.

Arrange the eggplants and zucchinis alternately in the prepared dish. Scatter the sliced onions and minced garlic over the vegetables, then sprinkle with turmeric. Dot with small pieces of butter and drizzle lightly with olive oil.

Cover loosely with foil and bake for 30 minutes. Remove the foil and continue baking for 10–15 minutes, until the vegetables are tender but still hold their shape.

Meanwhile, cut 3 of the reserved tomatoes in half and carefully scoop out the pulp. In a bowl, mix the cooked rice and green peas with a little melted butter, salt, and black pepper.

Stuff the tomato halves with the rice mixture. Slice the remaining reserved tomato.

Arrange the stuffed tomatoes around the edge of the baking dish and place the sliced tomato in the center. Return to the oven and bake for another 15 minutes, until the tomatoes are cooked but not collapsing.

Remove from the oven, sprinkle with chopped parsley, and let rest for a few minutes before serving warm.