Eggplant Khoresh

Name: Eggplant Khoresh (Khoresh-e Bademjan)
Prep time: 40 min
Cook time: 55 min
Total time: 1 h 35 min
Yield: Serves 4
Cuisine: Iranian
Ingredients: 6 Chinese eggplants (about 3 lb/1.3 kg), peeled and cut in half (see note); 1 cup (240 ml) water; ¼ cup (60 ml) Fresh lime juice; ½ teaspoon ground saffron dissolved in 4 tablespoons hot water*; 3 tomatoes (about 1 lb/450 g), peeled and finely chopped; ½ teaspoon ground cinnamon; 1 lb (450 g) skinless, boneless chicken thighs, cut into 2 in (5 cm) strips; 1 teaspoon freshly ground pepper; ½ teaspoon turmeric; 2 cloves garlic, peeled and crushed; 1 teaspoon sea salt; 5 tablespoons vegetable oil; 3 medium onions, peeled and thinly sliced

Khoresh-e Bademjan

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr 35

Appears in

Joon

By Najmieh Batmanglij

Published 2015

About

Ingredients

6 Chinese eggplants (about 3 lb/1.3 kg), peeled and cut in half (see note)

Asia
Iran
Main course
Gluten-free

Method

preheat the oven to 450°F (230°C).
Arrange the eggplants side by side in a oiled sheet pan. Brush each eggplant with a little oil and roast in the oven for