Recipe by Sue Lau
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 homestyle cooking at its best!
Top Review by davinandkennard
You just gave me chills!!!! I grew up next door to Mrs. Mooshi (who used to harvest out grape leaves at dawn when the dew was still on them) and the Lazars. I ate this in their home so many times. Bless you for sharing and completing a thread in my history. Promise not to laugh? In our neighborhood in Turlock 4th of July was dolma, this dish, Persian baked rice, and lamb on the grill. This dish emotional fireworks!!! Thanks!
- 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
- 1⁄2 teaspoon ground nutmeg
- fresh ground pepper
Directions See How It's Made
- 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; saute egplant until tender.
- Add a little oil as needed to prevent sticking.
- In large kettle, heat 2 tbsp.
- olive oil; add onions and saute 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 1/2 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.