Peel and slice the aubergines lengthways. Sprinkle lightly with salt and set aside for 20 minutes to draw out moisture and reduce bitterness. Rinse and pat dry with kitchen paper before frying.

In a large pan, heat enough oil to shallow fry the aubergines until golden on both sides. Remove and place on paper towels to absorb excess oil. Set aside for later use.

Heat 3 tablespoons of oil in a heavy based pot over medium heat. Add the chopped onions and cook until golden. Stir in turmeric, then add the meat cubes, searing them until browned on all sides. This step builds the stew’s depth of flavour.

Add minced garlic, cinnamon, black pepper, and salt. Stir well for a minute to release the aromas. Be careful not to burn the garlic, as it should remain fragrant, not bitter.

Mix in the tomato paste and cook for 2–3 minutes to remove its raw taste. Then add the chopped tomatoes and cook until they begin to soften and blend into the sauce.

Pour in the water or stock, then add the pierced dried limes (or lemon juice if substituting). Bring the mixture to a boil, reduce the heat, and let it simmer covered for about 45 minutes, or until the meat becomes tender.

Once the meat is tender, carefully layer the fried aubergines over the stew. Avoid stirring too much to keep their shape intact. Cover and simmer gently for another 20–25 minutes to allow the flavours to meld.

Check for seasoning and adjust salt or acidity as needed. If the stew appears too thick, add a splash of hot water; if too thin, let it simmer uncovered for a few minutes to reduce.

For extra richness and colour, drizzle the saffron infusion into the stew during the final few minutes of cooking. It adds a subtle floral note that elevates the dish.

Serve the Khoresht Bademjan hot alongside fluffy Persian saffron rice (chelo). Garnish with a few fried aubergine slices or a sprinkle of freshly ground pepper. Serve family style for an authentic Persian dining experience.