Yatimcheh-ye Panir-Kesh (یتیمچه پنیرکش) — | Persian Rustic Vegetable Medley with Melted Cheese

• 600 gEggplant (globe), peeled in stripes, cut into 2 cm cubes (Salted and drained to reduce bitterness and oil absorption)
• 12 gKosher salt (for eggplant sweating) (About 2 tsp; used only for sweating, then rinsed)
• 350 gZucchini, cut into 2 cm half-moons (Do not peel; keep firm texture)
• 200 gYellow onion, finely diced (About 1 large onion)
• 150 gGreen bell pepper, diced (About 1 medium pepper)
• 250 gPotato, peeled and cut into 2 cm cubes (Waxy potatoes hold shape best)
• 200 gButton mushrooms, thickly sliced (Sear to drive off moisture)
• 18 gGarlic, finely grated or minced (About 6 cloves)
• 7 gFine sea salt (for cooking) (About 1 1/4 tsp; adjust to taste)
• 2 gBlack pepper, freshly ground (About 1 tsp)
• 2 gTurmeric, ground (About 1 tsp)
• 1 gDried mint (na'na), crushed (About 1 tsp; classic Persian aroma)
• 500 gTomatoes, grated or finely chopped (Ripe, juicy tomatoes create the stew base)
• 30 gTomato paste (About 2 tbsp; sauté to remove raw taste)
• 240 mlWater (About 1 cup; add gradually as needed)
• 45 mlExtra-virgin olive oil (About 3 tbsp; for sautéing and searing)
• 20 gUnsalted butter (Adds richness to the tomato base)
• 120 gMozzarella, low-moisture, shredded (Melts into a stretchy top layer)
• 60 gKashkaval or mild gouda, shredded (Boosts flavor while staying melty)

Instructions

1. 1

   Place the cubed eggplant in a colander over a bowl. Sprinkle evenly with 12 g kosher salt, toss, and rest 25 minutes to draw out bitterness and reduce oil absorption. Rinse quickly under cool water, then pat very dry with towels. Meanwhile, prep zucchini, onion, pepper, potato, mushrooms, and garlic.

2. 2

   Heat a wide, heavy pot over medium-high heat for 2 minutes. Add 30 ml olive oil. Sear eggplant in a single layer for 6–8 minutes, turning twice, until golden on edges but not fully soft. Transfer to a plate. Add the remaining 15 ml olive oil and sear zucchini 4 minutes, then transfer.

3. 3

   Lower heat to medium. Add butter and onion; sauté 8 minutes, stirring, until translucent and lightly golden. Add bell pepper and potato; cook 6 minutes to coat in fat and start softening. Stir in mushrooms and cook 5–6 minutes until they release moisture and begin browning.

4. 4

   Add garlic, turmeric, black pepper, and dried mint; stir constantly for 45 seconds until fragrant. Push vegetables aside and add tomato paste to the center; sauté 2 minutes to caramelize and remove raw flavor. Mix everything together, then add grated tomatoes and 240 ml water.

5. 5

   Bring to a gentle simmer over medium heat, then reduce to low. Cover and cook 25 minutes, stirring every 8–10 minutes, until potatoes are nearly tender and the sauce thickens. If the pot looks dry, add 30–60 ml water; the final texture should be stew-like, not soupy.

6. 6

   Stir in the seared eggplant and zucchini plus 7 g fine sea salt. Cover and cook 10–12 minutes on low until eggplant is silky and zucchini stays intact. Taste and adjust salt. Preheat the broiler to high (or oven to 220°C) during the last 5 minutes.

7. 7

   Transfer the stew to an oven-safe baking dish (or keep in the pot if broiler-safe). Scatter mozzarella and kashkaval evenly over the top. Broil 2–4 minutes, watching closely, until cheese is fully melted with light golden spots. Rest 5 minutes before serving so the sauce settles.