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Smoky Khoresht Bademjan
A smoky, modern twist on the traditional Persian eggplant stew. Rich tomato stew, infused with saffron and cinnamon. Whole, charred eggplant. Topped with crispy fries and sumac onions. Best Practices: A properly smoky eggplant is key — don’t be afraid to char it deeply. You want blistered, black skin and a fully collapsed, softened interior for maximum smoky aroma. The stew should be thick, not soupy. If it’s still loose near the end, simmer uncovered to reduce until spoonable and dense. Just stir occasionally so the bottom doesn’t catch and burn. Taste for acidity at the end — a touch more lemon can wake the whole dish up, especially since it’s rich and earthy. Salt the potatoes immediately after frying while the oil is still hot and able to hold seasoning. Serve immediately after assembly — the contrast between hot stew, soft eggplant, crisp fries, and bright sumac onions is the magic of the dish.
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