VIDEORECIPE Delicious Persian Eggplant Stew

Saute the diced onion on cooking oil. When it gets translucent, add the cut-up meat. After two minutes, add turmeric and black pepper, and saute it all together for five or six minutes.

Add the tomato paste, and continue sauteing for another three to four minutes. Add enough hot water to cover everything, and let it boil on low heat for an hour and a half.

In the meantime, peel the eggplants and cut them in half. Leave them in salt water for half an hour. Then dry them in paper towels.

Heat some oil on a pan and start sauteing the eggplants, on each side till brown. Slice up the tomatoes into 1 cm thick slices. When the eggplants are done, saute the tomato slices too for only half a minute on each side.

After the 90 minutes, add salt, lemon juice, cinnamon, and saffron to the cooking meat. Then add the eggplants and tomatoes, and cook for about 10 more minutes.

Serve with basmati rice & vegetable salad. Enjoy!