Yatimcheh is a comforting, economical and easy-to-prepare Iranian vegetarian stew of eggplant, tomatoes and potatoes. This dish can be prepared year-round but is particularly flavorful with sweet late-summer tomatoes and eggplant. Serve yatimcheh with flatbread, like lavash or sangak, or rice, with a side of fresh herbs such as parsley, mint, basil or green onions, and plain yogurt.
Considering nutrition, I try to include a portion of protein in every meal. To keep this recipe authentic, I haven’t added anything but would suggest adding a can of beans or some walnuts as well as serving with a wholemeal loaf of bread.
This recipe uses simple spices but you can easily try new variations with the ingredients you have in your kitchen. My partner’s favourite twist is to sprinkle in a few strands of saffron, giving the stew an aromatic taste.
You can use a slow-cooker instead of a pot. Follow the instructions but adjust the timing to finish when the vegetables are soft.
Unlike much of Iranian cuisine, this recipe doesn’t require you to slave over a stove all day in order to achieve those beautifully blended flavour harmonies. In fact, I encourage you to be lazy and not stir the pot! This will help the vegetables from breaking up, which happens easily because they are stewed until very soft. So chop up some vegetables and put your feet up while you wait for the stew to work its magic…
So my yatimcheh tips are:
- Be lazy! Don’t stir the pot
- For a more intense flavour, cook for longer on a low heat – use a slow cooker if you have one
- Make extra portions for lunch the next day – the flavours will be even better after time
- Play with different spices or add a high-protein ingredient (beans/nuts) for your own variation
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