Khoresh Bademjan

When you come to the end of a meal and are so disappointed, you know it was a success.  This Persian stew of silky smooth slowly cooked aubergine in a tangy tomato and pomegranate sauce was incredibly tasty.  I could have eaten the whole four servings to myself. 

Ingredients
serves 4
700g Aubergine (about 3, peeled, and cut into bite-sized chunks at the largest)
90ml extra virgin olive oil
200g onion, thinly sliced
3 garlic cloves, finely chopped
1 1/2 tsp ground cumin
1 tsp ground turmeric
1 tsp ground cinnamon
1/2 tsp salt (plus extra for salting the aubergine)
400g whole tomatoes (tinned)
120ml water
60ml pomegranate molasses
1 pinch saffron

for the yogurt & dill dressing
200ml yogurt
20g dill, chopped
3 cloves garlic, finely chopped
Salt, to taste

Method

In a small bowl, simply mix together the yogurt, dill, garlic, and salt. Cover and leave in the fridge.

Put the chopped aubergine in a large bowl, sprinkling with plenty of salt. Give it a good mix and cover with a cloth. Set aside for half an hour or more.

In a large pan set over medium high heat, bring 30ml of the oil to temperature. Add the onions and bring the heat down to a low temperature, cover with a lid and slowly saute the onions until they are really soft. They can take a half an hour of cooking whilst you prep the other ingredients. Stir them occasionally to make sure they don't burn.  

Add the garlic, cumin, turmeric, cinnamon, and salt. Stir well to combine and continue to saute for a few minutes more.

Next add all the aubergine. Turn up the heat a little. Add the remaining 60ml of oil to help with the frying. Stir gently to evenly cook all the aubergine. Cook for a good 10 minutes before adding the tomatoes. Stir in, using a spoon to break them apart. 

Add the water, pomegranate molasses, and a pinch of saffron. Stir well. 

Bring to a simmer, reduce the heat to low, and cook covered for 30 minutes, stirring occasionally.

Find one of the larger aubergine pieces and test if it’s cooked. It should feel silky smooth in the mouth. Remove from the heat and allow to cool slightly before serving with boiled rice.

Top with a dollop of the yogurt & dill