Khoresh in Farsi is a kind of slow cooked stew, which is usually made with diced lamb and served with polo (rice). I am a big fan of khoresh especially because they are very versatile and easy to make. I made aubergine khoresh the other day and just thought to share the recipe with you. This serves 3-4 ( I had guests coming over).
Diced lamb: 4-5 pieces
Onion: 1 medium
chopped tomato: 1 tin
Tomato puree: 1 TSp
Dried lime powder: 1.5 tsp
Aubergine: 1 large
rice: 2 cups
Salt, pepper, turmeric: to taste
Lamb stock cube: 1 cube
Chop the aubergines vertically and fry them until golden in vegetable oil and put them aside. chop the onion finely and fry them in a separate pan until golden, then add the lamb with turmeric, dried lime powder and pepper and let it fry for 5-10 minutes. Because I add a lamb stock later I don't add salt. Add the tomato purée and fry the whole thing for a while , then add the chopped tomatoes, cover it with some water and let it be for 90 minutes. when it is 70 minutes into it add the aubergines, if you like you can add some lime juice to it.
To make the polo add 2 cups of basmati rice in a pan and cover it with water and add salt and 1 tsp of veg oil. My rule for adding the water is that it should come up to the first joint of my finger if I put my finger on the surface of the rice (I know people have different fingers but the rule generally had worked). Put the lid on and let it cook slowly until the rice is soft and fluffy . Serve the polo with the khoresh and enjoy. This is perfect for a Sunday lunch and its best if you take a nap after the meal.