Khoresh Bademjan: Eggplant and Tomato Braise

Slice the eggplants into thick rounds, about 1 inch. Salt both sides generously and let them rest in a colander for 20 minutes to draw out bitterness. Pat dry with clean towels.

In a large heavy pot or Dutch oven, heat half the butter and olive oil over medium-high heat. When the butter is foaming, add the eggplant rounds in batches. Fry until deeply golden on each side, about 4 minutes per side. Remove and set aside.

Reduce heat to medium. Add the remaining butter and oil to the same pot. Stir in the sliced onion and cook gently until softened and translucent, about 8 minutes.

Add the garlic, turmeric, cinnamon, and salt. Stir constantly for one minute until the spices bloom and become fragrant, coating every strand of onion.

Add the chopped tomatoes to the pot, stirring them into the spiced onion base. Let them cook down for 5 minutes until they begin to collapse and release their juices.

Nestle the golden eggplant rounds into the tomato braise, layering them gently. Pour in 1 cup of water, cover the pot, and reduce heat to low. Let everything simmer slowly for 30 minutes until the eggplant is tender and the flavors have married.

While the braise simmers, steep the saffron threads in 3 tablespoons of hot water. Let it sit for 5 minutes until the water turns a vivid amber-gold.

Uncover the pot, stir in the saffron water and the juice of the lemon. Taste and adjust salt. Let the braise cook uncovered for another 10 minutes to reduce the sauce slightly and deepen the flavors.

Scatter the fresh parsley and cilantro over the braise. Serve the Khoresh Bademjan in wide bowls over rice, with a generous dollop of cooling yogurt alongside. Let each guest stir the yogurt into their portion as they wish.