Khoresh bademjan

Method

1. 1Sprinkle the aubergine slices with salt and leave in a colander for 30 minutes. Rinse and pat dry.
2. 2Fry the onion in the oil in a heavy casserole for 10 minutes until golden. Add the turmeric and the meat and brown on all sides.
3. 3Stir in the tomato paste and fry for 2 minutes, then add the chopped tomatoes, water, salt and pepper. Cover and simmer gently for 1 hour.
4. 4Meanwhile fry the aubergine slices in batches in hot oil until golden on both sides, and drain on kitchen paper. Alternatively, brush with oil and bake at 200°C for 25 minutes, turning once.
5. 5Add the dried limes or verjuice to the stew. Lay the aubergine slices over the top, with the halved tomatoes if using, and spoon some sauce over.
6. 6Cover and simmer very gently for 30–40 minutes more, without stirring, so the aubergines keep their shape. Add the saffron water near the end.
7. 7Serve with chelow.