Author Notes
There is something so fundamentally evocative and transforming about flavor- mustering hidden memories, throwing you back into moments and meals, back in time. For me, nothing is more powerful than traditional Persian saffron and rosewater; as if I’m sitting at my grandparent’s table slurping up a heaping bowl of my grandmother’s deeply nourishing, fragrant, and abundantly savory khoresh- her Persian stew. Loaded with onions, garlic, saffron, turmeric, herbs, and whichever fruits and vegetables were in season, her khoresh were (are) unmatched. Today I am so excited to share a simplified vegan khoresh, an autumnal eggplant stew made with golden turmeric, rose water soaked saffron, plump raisins, and caramelized stringy onions, in an unequivocally divine tomato based broth. The perfect meal for fending off Autumn chill; for getting cozy. I serve my khoresh over a bowl of fresh brown basmati rice, topped with cilantro and lightly toasted walnuts.
Nutritional Information [per serving = about 2 cups]
240 Calories, 38g Carbohydrates, 9.7g Fat, 5.2g Protein, 7.2g Fiber, 20.6g Sugar —Alexandra Tallulah
Ingredients
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.25 cups
coconut oil, divided
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1
large eggplant, rustically cubed
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1 tablespoon
½ teaspoon sea salt, divided
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4
medium yellow onions, thinly sliced into rings
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4
large cloves garlic, minced
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1
pound baby portobello mushrooms, thinly sliced
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.5 teaspoons
ground black pepper
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1 teaspoon
ground turmeric
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1 teaspoon
ground cinnamon
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1/2 teaspoon
saffron threads, soaked in ¼ cup rose water
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1
large can (28 ounces) whole tomatoes
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.5 cups
raisins
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2 cups
filtered water
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juice of 2 limes
Directions
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Place eggplant in a colander, sprinkle with water and 1 tablespoon salt and allow to sit for 20 minutes. Rinse and blot dry.
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In a large skillet heat 2 tablespoons coconut oil over medium-high heat. Add eggplant and sauté, stirring frequently, until eggplant is soft and cooked through. Remove from heat and set aside.
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In a large Dutch oven or oven safe heavy pot, heat remaining 2 tablespoons coconut oil over medium-high heat. Add onion and sauté until just soft (about 6 minutes). Add garlic, mushrooms, and spices and sauté for an additional minute or until spices are fragrant. Stir in tomatoes, raisins, filtered water, and lime juice and bring to a boil. Reduce heat to low, cover, and allow stew to simmer for 30 minutes.
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Meanwhile, reheat oven to 350 degrees F, rack in the middle.
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Gently stir in eggplant and transfer pot, uncovered, to oven. Bake for 30 minutes, serve, and enjoy!
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