Iranian Lamb and Eggplant Stew

KHORESHT-E BÂDENJÂN

IRAN

This khoresht is similar to the Moroccan Lamb Tagine with Eggplant, except that the eggplant is fried and added to the lamb at the end. As for the sauce, it is made with tomatoes and not with a lamb stock reduction. Both are delicious, though, and a wonderful way to combine meat with eggplants in the summer when they are at their best.

SERVES 4 TO 6

4½ pounds (2 kg) globe eggplants, peeled lengthwise in stripes and cut crosswise into 2-inch (5 cm) disks

Sea salt

Vegetable oil, for deep-frying

3 tablespoons extra-virgin olive oil

2 medium onions (10½ ounces/300 g total), halved and cut into thin wedges

1 teaspoon ground turmeric

1 pound 2 ounces (500 g) boneless lamb leg or neck fillets, cut into medium chunks

3 tablespoons tomato paste

One 14-ounce (400 g) can whole peeled tomatoes, drained, seeded, and coarsely chopped

Juice of 1 lemon, or to taste

Finely ground black pepper

Pomegranate seeds, for garnish

Plain Iranian Rice, for serving

1. Salt the eggplant slices and let them sweat for 30 minutes. Rinse and pat dry.

2. Set a fine-mesh wire rack in a rimmed baking sheet or line with paper towels. Pour 1 inch (2.5 cm) vegetable oil into a deep skillet and heat over medium heat until hot (if you drop a piece of bread in the oil, the oil should immediately bubble around it). Working in batches, fry the eggplant until golden brown on both sides. Transfer to the rack or paper towels to drain.

3. Heat the olive oil in a wide pot over medium heat. Add the onions and fry until lightly golden, about 5 minutes. Stir in the turmeric and add the meat. Sauté until the meat is browned all over. Stir in the tomato paste, chopped canned tomatoes, and lemon juice. Add water to barely cover the meat. Season with salt and pepper to taste and let bubble gently for 30 minutes.

4. Add the fried eggplant slices and a little more water if the sauce seems too dry. Reduce the heat to medium-low and let simmer for 10 more minutes.

5. Carefully transfer to a serving platter, making sure you do not mash up the eggplant slices. Serve very hot, sprinkled with pomegranate seeds, alongside the rice.