Koresh Bademjoon va Kadoo (Eggplant and Courgette Stew with Lamb)
Servings: 6servings
Prep Time: 20 minutesmins
Cook Time: 1 hourhr30 minutesmins
Ingredients
3large eggplants, cut horizontally into 1/3-inch thick, long slices
10small courgettes, peeled and halved
1can chopped tomatoes
2largeonion, finely chopped
vegetable oil
1cinnamon stick
2garlic cloves, minced
500glamb cubes
1tspturmeric powder
½tspcinnamon powder
½cupyellow split peas, cleaned and soaked
2tbsptomato paste
3cups water
½tspground saffron
4dried limes (or ½ cup sour grapes)
salt
½tspblack pepper powder
Instructions
Soak the yellow split peas in warm tap water for two hours, ideally overnight.
Preheat oven to 200°C. Place the eggplants and courgettes onto a baking sheet, rub with oil, and bake in the oven for about 15 minutes until the vegetables have slightly browned. Alternatively, the vegetables can be deep-fried until golden brown.
In a large cast iron saucepan, add the cinnamon stick and chopped onions; sauté the onions with a couple of tablespoons of vegetable oil on medium–high heat until they are translucent. Add the minced garlic and sauté until fragrant. Add the meat and season with turmeric powder, cinnamon powder, and 1/2 teaspoon of black pepper powder; fry until the meat has browned. Add the yellow split peas and fry for about five minutes—this retains the crispness of the split peas in the stew.
Add the tomato paste, chopped tomatoes, 3 cups of water and ground saffron and salt; bring to a boil, then cover the pot and leave to simmer for about 45-60 minutes on low heat until the meat is soft and tender. Add the dried limes, and cook for 20 minutes—season with salt and sugar.
In a large ovenproof casserole dish, arrange the eggplant and courgettes on the casserole dish. Add the stew over the vegetables, sprinkle some cinnamon powder on top, and bake in the oven for 30 minutes. Serve with Persian saffron rice.