Khoresht-e-Bademjan (Persian Aubergine Stew)

• 2 large aubergines, cut into thick batons
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tin (400g) chopped tomatoes
• 1 tbsp tomato purée
• 1/4 tsp saffron threads (ground and bloomed in 2 tbsp warm water)
• 1-2 tsp lime powder
• 1/2 tsp ground cardamom
• 1 tsp turmeric
• 250ml water
• Salt and black pepper
• Dried rose petals (optional garnish)

1. Salt aubergine batons, let sit for 20 mins, pat dry, and fry until golden, then set aside.
2. Sauté onion until golden.
3. Add garlic and turmeric and cook for 1 min.
4. Add tomato purée and fry for 2 mins.
5. Add tinned tomatoes, cardamom, and lime powder.
6. Add 250ml water and simmer for 20 mins.
7. Lay fried aubergines on top of the sauce.
8. Drizzle bloomed saffron over the top.
9. Cover and simmer on low for 15-20 mins until thickened.
10. Garnish with crushed dried rose petals and serve with Persian rice (Chelow).

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