Khorak-e Bademjan

Rinse and soak the Basmati Rice for 20–30 minutes. Bring a large pot of water to a boil, season with Salt, add the rice and cook until just tender but not fully soft (about 6–8 minutes). Drain and set aside; toss with a little Neutral Oil to keep grains separate.

Prepare the Eggplant by cutting into 1–2 inch cubes or lengthwise slices, sprinkle with a little salt and let them sit 10–15 minutes to draw out bitterness, then pat dry. Heat enough Vegetable Oil in a wide skillet and fry the eggplant in batches until golden and softened; drain on paper towels and reserve.

Cut the Lamb Shoulder into bite-sized pieces and season lightly. In a heavy pot or Dutch oven, add a couple tablespoons of the oil used earlier, sauté the chopped Onion over medium heat until translucent, then add the lamb and brown on all sides.

Stir in Ground Turmeric and cook for a minute to bloom the spice. Add chopped Tomatoes and a couple tablespoons of Tomato Paste; cook until the tomatoes begin to break down and the paste darkens slightly, which concentrates flavor.

Pour in enough Light Stock to just cover the meat, add the pricked Dried Limes (Limoo Amani) whole (or broken open for more intensity), bring to a simmer, then reduce heat, cover and cook gently until the lamb is tender (about 1–1½ hours).

When the meat is nearly done, add the fried eggplant to the pot so it can absorb the stew flavors during the last 15–20 minutes of simmering. Meanwhile dissolve the Ground Saffron in a tablespoon of hot water and set aside.

Finish the stew by stirring in the saffron infusion and adjust seasoning with Fine Salt and Ground Black Pepper to taste. If the sauce is too thin, simmer uncovered to reduce; if too thick, add a splash of stock.

While the stew finishes, steam the parboiled rice: in a clean pot layer the drained rice, press to form a mound, drizzle a little neutral oil or a knob of butter and steam over low heat with the lid wrapped in a towel for 20–25 minutes to finish cooking and create fluffy grains.

Serve the Khorak-e Bademjan hot over the steamed rice, removing the dried limes if you prefer, and enjoy the deep, aromatic flavors of lamb, eggplant, tomato and saffron together.