A Khoreshe is a type of thickened sauce, usually containing meat and vegetables, that is served over rice. This is one of my favorite Persian dishes, one I used to make for my friend Said. It is Persian home-style cooking at its best!
- 1 large eggplant
- olive oil
- 2 large onions, sliced
- 2 lbs boneless lamb, cut into 1 inch cubes
- 3 large tomatoes, peeled and chopped
- 2 tablespoons fresh lemon juice
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- fresh ground pepper
- Slice the unpeeled eggplant and sprinkle with salt; place in a colander to drain for 25-30 minutes.
- Pat eggplant dry and set aside.
- Heat 2 tbsp olive oil in large saute pan; sauté eggplant until tender.
- Add a little oil as needed to prevent sticking.
- In large kettle, heat 2 tbsp.
- olive oil; add onions and sauté until tender.
- Add lamb cubes, browning on all sides.
- Lower heat and simmer for 20 minutes, then add eggplant, tomatoes, lemon juice, cinnamon, and nutmeg.
- Season to taste with salt and pepper; add ½ cup water.
- Simmer for 1 hour, or until meat is tender.
- Serve over chelo, or steamed basmati rice.
- Lemon wedges also make a good condiment.