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Khoresh-e Bademjoon (Persian Lamb, Eggplant and Tomato Stew)

cooking.nytimes.com
  • 180 minutes
  • Serves 8

INGREDIENTS

1 lb

lamb shoulder

1 tsp

ground turmeric

1 serving

sea salt and pepper

2 lb

to 8 japanese eggplants

5 tbsp

olive oil

1 large

onion

3 tbsp

tomato paste

1/4 tsp

saffron threads

1/4 cup

lime juice

1/3 cup

unripe grapes

1 serving

mast-o khiar

2 lb

1 serving

polo ba tahdig

1

1