Ingredients:

  • 2 large eggplants (about 1.5 lbs / 680g total), peeled and cut into 1-inch / 2.5 cm cubes
  • 2 tablespoons / 30ml kosher salt
  • 3 tablespoons / 45ml olive oil, divided
  • 2 lbs / 900g lamb shoulder or stewing beef, cut into 1-inch / 2.5 cm cubes
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon black pepper
  • 1 (28 oz / 800g) can crushed tomatoes
  • 4 tablespoons / 60ml tomato paste
  • 4 cups / 950ml beef broth or water
  • 1/4 cup / 60ml dried sour grapes (Ghooreh)
  • Juice of 1/2 lemon
  • 1/4 teaspoon saffron threads, crushed
  • 2 tablespoons / 30ml hot water
  • Fresh parsley, chopped (optional)

Instructions:

  1. Salt the eggplant cubes in a bowl, let sit for 30 minutes to draw out moisture, then rinse and pat dry.
  2. Steep the crushed saffron threads in hot water for at least 15 minutes.
  3. Heat 1 tablespoon of olive oil in the pot. Sear the lamb or beef in batches until browned on all sides. Remove and set aside.
  4. Add the remaining 2 tablespoons of olive oil to the pot. Sauté the onion until softened and translucent. Add the garlic, turmeric, and pepper and cook for another minute until fragrant.
  5. Add the crushed tomatoes, tomato paste, beef broth (or water), and saffron infusion to the pot. Bring to a simmer.
  6. Return the seared meat to the pot. Cover and simmer for 1 hour 15 minutes, or until the meat is tender.
  7. While the stew simmers, pan-fry the eggplant in the same pot (after wiping it clean or use a separate pan) until golden brown on all sides.
  8. Add the fried eggplant and dried sour grapes to the stew. Simmer for another 15 minutes, or until the eggplant is tender and the flavours have melded.
  9. Stir in the lemon juice. Taste and adjust seasoning if needed. Garnish with fresh parsley (if using) and serve hot with rice.