Yatimcheh (یتیمچه) — Persian Slow-Cooked Summer Vegetable Stew

• 450 geggplant, peeled in stripes and cut into 3 cm cubes (about 2 medium)
• 250 gzucchini, cut into 2 cm half-moons (about 2 small)
• 250 gpotato, peeled and cut into 2.5 cm cubes (about 1 large)
• 200 gonion, thinly sliced (about 1 large)
• 120 gcarrot, cut into 5 mm coins (about 1 large)
• 150 ggreen bell pepper, cut into 2 cm pieces (about 1 medium)
• 500 gtomatoes, grated or finely chopped (about 3 medium)
• 30 gtomato paste (about 2 tbsp)
• 30 mlneutral oil (such as sunflower or grapeseed)
• 2 tspground turmeric
• 8 gfine sea salt (about 1 1/4 tsp)
• 250 mlwater (add only if needed to prevent sticking)

Instructions

1. 1

   Heat a heavy pot over medium heat and add the oil, then add the sliced onion. Cook for 10–12 minutes, stirring often, until the onion is soft and lightly golden, because this sweetness is the backbone of the stew.

2. 2

   Add the turmeric and stir for 30 seconds to bloom it in the oil. Add the tomato paste and cook for 2 minutes, stirring constantly, until it darkens slightly and smells roasted rather than raw.

3. 3

   Stir in the grated tomatoes and 4 g of the salt, then bring the mixture to a gentle simmer. Cook uncovered for 8–10 minutes so the tomatoes reduce and the oil begins to separate at the edges.

4. 4

   Add the carrots and potatoes first, mixing them into the tomato base so they are well coated. Pour in 150 ml of the water, cover, and simmer on low for 15 minutes, because these vegetables need a head start to become tender.

5. 5

   Add the eggplant and green bell pepper, then gently fold to avoid breaking the eggplant pieces. Cover and simmer on low for 20 minutes, stirring carefully every 7–8 minutes and adding up to 100 ml more water only if the pot looks dry.

6. 6

   Add the zucchini and the remaining 4 g salt, then cover and simmer for 15–20 minutes until the potatoes are fully tender and the eggplant is silky. Uncover for the last 5 minutes to thicken the stew, and lightly mash a few potato cubes against the side of the pot to enrich the texture.

7. 7

   Turn off the heat and let the Yatimcheh rest, covered, for 10 minutes so the flavors meld and the vegetables settle. Taste and adjust with an additional 1 g salt only if needed, then serve warm with rice or bread.