Medium2 hours
Where it comes from
This khoresh is a staple of Qajar-era Persian cuisine, often associated with Shiraz, where eggplants are abundant and cooked to perfection.
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On the Palate
What goes into it
How it's made
- 1
Slice eggplants and fry until golden, then set aside.
- 2
Brown onions with turmeric and add lamb to brown.
- 3
Pour in tomatoes and allow to simmer.
- 4
Reintroduce eggplants and add sour grapes.
- 5
Infuse with saffron, then cook until the lamb is tender.
