Khorak-e Bademjan-e Zaferani (خوراک بادمجان زعفرانی) — Saffron-Infused Persian Eggplant & Chicken Bake

• 1200 gEggplant (2–3 medium; cut lengthwise into 12 mm slices)
• 12 gSalt (for salting eggplant (some will be wiped off))
• 90 mlOlive oil (for pan-frying eggplant in batches)
• 700 gChicken breast (cut into 3 cm cubes)
• 250 gOnion (1 large; finely sliced)
• 18 gGarlic (5–6 cloves; finely grated)
• 0.25 tspSaffron threads (finely crushed)
• 60 mlHot water (just off the boil, for blooming saffron)
• 1 tspBlack pepper (freshly ground)
• 700 gTomatoes (ripe; 450 g grated for sauce + 250 g sliced for topping)
• 30 gTomato paste (about 2 tbsp)
• 20 gParsley (flat-leaf; finely chopped)
• 200 gMozzarella cheese (low-moisture; shredded)
• 120 mlWater (to loosen the sauce as needed)

Instructions

1. 1

   Slice the eggplants lengthwise into 12 mm planks. Lay on a tray, sprinkle evenly with 12 g salt, and rest 25 minutes to draw out moisture. Rinse quickly under cool water, then press very dry with towels. This step improves browning and reduces oil absorption during frying.

2. 2

   Bloom the saffron: crush 0.25 tsp saffron threads, pour over 60 ml hot water, cover, and steep 10 minutes. Meanwhile, preheat the oven to 200°C (390°F). Lightly oil a 33×23 cm baking dish or similar. Keep the saffron infusion warm so its color disperses evenly.

3. 3

   Pan-fry the eggplant: heat 90 ml olive oil in a wide skillet over medium-high heat. Fry slices in batches for 3–4 minutes per side until golden and tender, adding a little oil only if the pan looks dry. Transfer to a rack or paper-lined tray to drain while you cook the chicken.

4. 4

   Cook the chicken base: in the same skillet, warm 30 ml olive oil over medium heat. Add sliced onion and sauté 8 minutes until soft and lightly golden. Stir in grated garlic for 45 seconds, then add chicken cubes, 6 g salt, and 1 tsp black pepper; sear 5–6 minutes until opaque.

5. 5

   Build the saffron-tomato sauce: stir in tomato paste and cook 1 minute to remove raw taste. Add 450 g grated tomatoes plus 120 ml water, simmer 10 minutes uncovered until slightly thick. Pour in the saffron infusion and simmer 2 minutes more; the sauce should be spoonable, not watery.

6. 6

   Assemble the bake: spread one-third of the sauce in the baking dish. Layer half the fried eggplant, then all the chicken and remaining sauce. Add the remaining eggplant on top. Arrange the 250 g sliced tomatoes over the surface, then scatter chopped parsley and finish with 200 g shredded mozzarella.

7. 7

   Bake: place the dish on the middle rack and bake 20 minutes at 200°C (390°F) until bubbling around the edges. Switch to broil/grill for 2–4 minutes to brown the mozzarella, watching closely. Rest 10 minutes before slicing so the layers set and the juices reabsorb.