Khoresh Bademjan

Method

1. Rinse the fava beans well. Simmer in plenty of water for roughly 35 minutes or until tender but still holding shape. Drain and set aside.
2. Cut aubergines into thick wedges or long quarters and salt for 15 mins then wash the salt off. Then either roast at 220°C with olive oil until deeply browned and soft, or shallow fry until dark and silky. The darker and more caramelised they get, the better the stew tastes.
3. Cook the onion slowly in olive oil until deeply golden and soft. Add the garlic, turmeric, cumin, cinnamon, chilli flakes, and black pepper. Cook for 1 minute. Add tomato paste and fry until darkened slightly and sticky. Add chopped tomatoes and cook down for about 10 minutes until rich and thick.
4. Add the cooked fava beans, stock/water, and half the preserved lemon. Simmer gently for 20 minutes until the beans begin thickening the sauce slightly.
5. Fold in the aubergines gently. Simmer for another 10–15 minutes until everything softens together. Add the remaining preserved lemon right at the end for freshness and brightness.
6. Taste and adjust seasoning with salt, black pepper, extra preserved lemon if needed, or a splash of water if too thick. The stew should be thick, glossy, and slightly rustic rather than neat or refined.
7. Serve with saffron rice, coconut yoghurt, flatbread, fresh herbs, and extra olive oil. This is even better the next day once the preserved lemon settles into the sauce.