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Khoresh Bademjaan
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Khoresh Bademjaan (Persian Eggplant Stew)

Author: Shayma Saadat

Ingredients

  • 2-3 tbsp olive oil
  • 125 g finely chopped onions (approximately ½ a large onion)
  • 1 kg chicken thighs (weight with bone)
  • 2 garlic cloves, minced
  • 1/2 tsp turmeric powder
  • pinch cayenne pepper
  • 1/4 tsp cumin powder
  • 1 tsp salt 1/2 tsp + 1/2 tsp
  • 1 tsp saffron threads, crushed into powder in a pestle and mortar, dissolved with two tablespoons of water
  • 300 g chopped tomatoes, including juices (blanched and skin removed)
  • 2 tbsp water
  • neutral oil for frying
  • 350-400 g baby aubergine, quartered (approximately 8-10cm long and 2cm thick)1
  • juice of one lime
  • 1 tsp rosewater (optional)2
  • 8-12 cherry tomatoes

Instructions

  • Place a wide  heavy-bottomed pan, which has a lid, (the one I use is 30cm in diameter)on the stove on medium heat and add oil. Add onions and sauté for ten minutes, till they become slightly golden, but not brown.
  • Turn heat to medium-high and add garlic, chicken, turmeric, black pepper, cayenne pepper, cumin, ½ teaspoon salt, saffron water and sauté for five minutes, till the spices are fragrant and the chicken has lost its raw pink colour.
  • Add tomatoes, sprinkle with two tablespoons of water, lower the heat to medium and cover the pan for twenty minutes. (If you feel the tomatoes are sticking to the bottom of the pan, add a few more tablespoons of water and lower the heat a bit more.)
  • In the meantime, brush the flesh side only of your aubergine with a neutral oil (don’t use olive oil, as it has a low smoking point) and transfer to a baking sheet. Place directly under your broiler (skin side down) and allow the flesh to turn bronze. This will take between five-ten minutes. Keep a vigilant eye on them, they can burn easily.
  • Transfer aubergine to the pan at the 20-minute mark, (once the chicken has tenderised), skin side down, and sprinkle with the remaining salt, rosewater and lime juice. If the tomato sauce looks like it has reduced significantly, add more of water. Cover with lid and allow to cook for 25-35 minutes, or till the aubergine is fork tender but still holds its shape.
  • When the stew is still hot, before serving, dot the stew with cherry tomatoes, cover with lid and wait till the skin of the tomatoes wilts a bit (five minutes). It adds an extra pop to the dish.
  • Serve with your favorite fresh herbs strewn on top, tahdig (saffron-crusted rice) and strained yogurt.

Notes

1. You can use any aubergine of your choice, just remember to keep the chopped dimensions in mind.
2. Rosewater can be found in Middle Eastern or Pakistani/Indian grocery stores.