By Zachary Neman
(cheffinwithzach on social media)
A smoky, modern twist on the traditional Persian eggplant stew. Rich tomato stew, infused with saffron and cinnamon. Whole, charred eggplant. Topped with crispy fries and sumac onions.
A properly smoky eggplant is key — don’t be afraid to char it deeply. You want blistered, black skin and a fully collapsed, softened interior for maximum smoky aroma.
The stew should be thick, not soupy.
Key Components & Techniques:
- The Smoke: Eggplants are charred over an open flame until blackened, then steamed to create a smoky, tender texture.
- The Stew: A base of fried onions, turmeric, tomato paste, and yellow split peas, seasoned with cinnamon, saffron, and dried limes for a sour, citrusy depth.
- Serving: Typically served with very thin, crispy French fries for texture and sometimes accompanied by fresh sumac onions.
- Variations: Vegetarian versions substitute meat with mushrooms, while others may add sour grapes (ghooreh) for extra tang.
Quick Preparation Steps:
- Prep Eggplant: Char eggplants until blackened, peel, and set aside.
- Cook Stew: Sauté onions, brown the meat (if using), add turmeric, split peas, tomato paste, and spices (cinnamon/saffron), and simmer.
- Combine: Add the charred eggplant and dried limes to the stew and simmer until tender.
- Finish: Top with crispy fries and serve with rice.
