​Persian Eggplant & Zucchini Stew with Meat (Khoresht Kadoo Bademjan) 🍲🍆

Step 1: Sauteing the Onions & Searing the Meat
First, chop the onions and let them cook briefly to release their excess water. Then, add a splash of oil and saute until golden. Stir in the turmeric and add the meat, searing it well to lock in all the flavor.

Step 2: Adding Tomato Paste & Simmering the Meat
Add the tomato paste and saute for a few minutes to release its vibrant color and rich flavor. Next, pour in enough water, cover the pot, and let it simmer over medium heat for about 2 hours until the meat becomes completely tender and cooked through.

​Step 3: Preparing Zucchini & Eggplants, Frying, and Final Simmering
Peel the zucchini and eggplants. A crucial tip for removing the bitterness of eggplants is to soak them in saltwater before frying. Once soaked and dried, fry them until golden and add them to the stew along with sliced fresh tomatoes.
Finally, season with a pinch of salt and a splash of fresh lemon juice or sour grape juice (Abghooreh) for that signature tangy taste. Let everything simmer together on low heat for about 30 minutes until all the flavors meld together perfectly.