Khoresh, (sometimes spelled khoresht) or stew, is a mainstay of Persian cuisine. While khoresh bademjan, or eggplant stew, often includes meat, it's a recipe well suited to vegetarian adaptations. This vegan version makes a delicious main dish served over plain steamed rice or crusty tahdig. For a less traditional take, serve it over quinoa or couscous. If you're not concerned about keeping things vegan, a dollop of yogurt herb sauce is a tasty topper to this meal.
# Gather the ingredients.
# Place the eggplant in a large colander set over a bowl. Sprinkle with a generous pinch or two of sea or kosher salt and set aside.
# In a Dutch oven or large chef's pan set over medium-high heat, warm the oil. Add the onions and saute until they are soft and translucent, and beginning to brown in spots, about 7 to 9 minutes. Add the garlic, cumin, turmeric, cinnamon, and salt, and sauté until the onions are coated and the spices are aromatic, about 1 minute more.
# Add the eggplant to the pan (if it has released a lot of liquid, pat it dry with paper towels or a clean tea towel first). Drizzle with 2 tablespoons of olive oil. Sauté, turning to coat the eggplant in the onion and spice mixture, until the eggplant turns tender and shrinks in volume, about 8 to 10 minutes.
# Stir in the tomatoes, using the spoon to break them apart into large chunks. Add the water, pomegranate molasses, and saffron, if using. Stir well. Bring to a simmer, reduce the heat to low, and cook covered for 10 to 15 minutes, stirring occasionally. Serve hot over rice, quinoa, or couscous.
# To make the optional, non-vegan yogurt sauce: In a small bowl, mix together the yogurt, dill, garlic, and salt, if using. Refrigerate, covered, until ready to serve.
Iranian Main Courses: Khoresh Loobia Sabz (Green Bean Stew)
