Khoresh Bademjan

Slice the eggplant lengthwise into slabs about 2.5 cm thick, sprinkle with 18 g salt and let sit for 30 minutes to draw out excess moisture; rinse and pat thoroughly dry.

Grind the saffron, pour over 45 ml of hot water at about 80°C, cover and let steep for 15 minutes.

Heat 120 ml of vegetable oil in a wide skillet and fry the eggplant in batches over medium-high heat for about 3 minutes per side until golden brown; transfer to paper towels.

Heat the remaining vegetable oil in a heavy-bottomed pot, add the finely chopped onion and cook for 10–12 minutes until soft with golden edges. Stir in the turmeric, black pepper and remaining salt, warm through for 30 seconds, then add the tomato paste and sauté for 2 minutes.

Add the diced lamb and sear for 6–8 minutes, turning the pieces so they brown on most sides.

Pour in the crushed tomatoes, 600 ml of water and the steeped saffron. Pierce the dried Persian lime in several places, add it to the pot, bring to a gentle simmer and cook covered on low heat for 60 minutes.

Carefully lay the fried eggplant into the sauce and simmer for another 25–30 minutes on low heat without stirring roughly, so the eggplant doesn't fall apart.

Uncover the pot, cook for 5 minutes to thicken, add lemon juice if needed, turn off the heat and let the khoresh rest covered for 10 minutes; serve hot.