Khoresh Bademjan: Persian beef and eggplant stew with lemon

Ingredients and method

Ingredients

• 1 pound beef chuck or another braising/stew cut, cut into roughly 1-inch cubes
• 1 large yellow onion, finely chopped
• 1/3 US cup neutral cooking oil, divided: 2 tablespoons for onion/beef, 3 for eggplant, remaining 1 teaspoon for tomatoes
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon freshly ground black pepper
• 4 tablespoons unsweetened plain tomato paste
• 6 US cups water, with additional hot water only if needed during long simmer
• 4 slim Italian eggplants, unpeeled and sliced into 1/2-inch-thick rounds (not four large globe eggplants)
• 3 Roma tomatoes, scrubbed and halved
• 1 teaspoon coarse salt to start, adjusted cautiously at the end
• 1/4 teaspoon ground cinnamon
• Juice of 1 fresh lemon, with more only after tasting
• Cooked plain basmati rice for serving, optional

Method

1. Cut the beef into similar cubes; wash the eggplants and tomatoes and cut the eggplants into even rounds. Keep raw-meat tools away from tomatoes and any ready-to-eat rice or salad. Measure the full third cup of oil into a small vessel so it is allocated without accidentally adding a new third cup at each stage.
2. Warm about two tablespoons of the measured oil in a heavy stew pot over medium heat. Cook the onion until translucent and beginning to turn golden, then add beef and turn the pieces until lightly browned. Stir in turmeric, black pepper and tomato paste for a short time so the paste darkens without sticking.
3. Pour in six cups water and bring to a steady gentle simmer. Cook with the lid partly open until the beef is fork-tender, beginning checks around 90 minutes and allowing about two hours or longer as needed. Stir occasionally and add hot water only if the sauce dries before the meat softens.
4. When the beef is nearly tender, heat the reserved three tablespoons oil in a broad nonstick skillet. Brown eggplant rounds in batches, checking around five minutes per side. Aim for golden faces and some softening; the pieces finish in the stew. Transfer to a clean plate.
5. Brush or distribute the remaining teaspoon oil in the same skillet and briefly brown the cut sides of the tomato halves over moderate heat. Keep the halves intact.
6. When the beef is tender, add salt and cinnamon and simmer for about ten minutes. If the sauce is still thin, reduce it uncovered before adding eggplant. Slide in the browned eggplant and tomato halves and simmer gently until the eggplant is tender throughout, checking around ten minutes. Keep enough sauce to surround the pieces and stir gently to avoid breaking them.
7. Remove from heat and add lemon juice gradually, tasting with a clean spoon. Serve with optional hot rice. Refrigerate leftovers promptly in shallow containers.