Ingredients
1 ½ lb stew meat (beef or lamb)
2 medium onions
2 roma tomatoes
2 tbsp tomato paste
1 ½ cup yellow lentils, soaked overnight
2 stick cinnamon
1 tbsp turmeric
1 tbsp black pepper
½ tsp saffron (optional)
1 eggplant
1 large potato
salt to taste
limoo amani (Persian dried limes, sub: juice of 1.5 limes)
Directions
Step 1
The day before preparing this recipe, rinse and drain yellow lentils a few times. Cover in water once more, then let sit overnight, or up until making the rest of the dish.
1 ½ cup yellow lentils, soaked overnight
Step 2
The next day, begin prep right before making the dish. Dice onions and tomatoes, cut meat of choice into 1-2 inch cubes, make a few piercings into each dried lime, steep saffron in a few tbsp of warm water, and drain yellow lentils of their water.
1 ½ lb stew meat (beef or lamb)
2 medium onions
2 roma tomatoes
½ tsp saffron (optional)
limoo amani (Persian dried limes, sub: juice of 1.5 limes)
Step 3
Add onion to a large, deep pan or pot over medium-high heat. Once the onion begins to turn translucent, add the meat, along with turmeric, salt, black pepper, and cinnamon sticks. Fry for a few minutes, or until the meat begins to brown. Add tomato paste, fry for 2 more minutes. Add tomatoes, yellow lentils, saffron with its water, and dried limes. Cook for a few more minutes before completely submerging everything in water. Bring water to a boil, then cover, turn heat down to low, and simmer for 2-3 hours.
1 tbsp turmeric
1 tbsp black pepper
2 stick cinnamon
2 tbsp tomato paste
limoo amani (Persian dried limes, sub: juice of 1.5 limes)
salt to taste
Step 4
In the meantime, prepare eggplant and potato. Slice eggplant into 1 inch wide 3/4 inch thick strips, salt all over, then sit on paper towels for 30 minutes. As the eggplant sits, cut potato into thin french fry strips, then let sit in cold water in a bowl.
1 eggplant
1 large potato
Step 5
After 30 minutes, blot out any excess moisture on the eggplant. Fry in a generous amount of oil until nicely golden brown all over and cooked through. Remove from the pan.
Step 6
Drain water from potatoes and dry out on paper towels. Using the same pan that you cooked the eggplant in, add more oil then fry potatoes until golden brown. Remove from the oil, then salt immediately.
salt to taste
Step 7
After the khoresht has simmered, remove cinnamon sticks. Squeeze each dried lime to release their juices into the khoresht and stir. Season with salt to taste. Add eggplant back and simmer for another 10 minutes. Wait until right before serving to top off the khoresht with potatoes. Eat with rice and tadig (https://www.provecho.bio/@cheffinwithzach/tahdig).
