There is just something particularly pleasing about stuffing a vegetable! It opens up the door to many possibilities and the potential to transform a vegetable into an entire meal. And there is no shortage of stuffed vegetable dishes in Persian cuisine: stuffed grape leaves, bell peppers, onions, squash, and cabbage, to name just a few….
Khoresh Gojeh Bademjan – Eggplant and tomato stew
Eggplants, otherwise known fondly as the potatoes of Iran, have a special place in Persian cuisine. You will find them fried, baked, charred over open fire, or pickled. Their texture ranges from chewy, smooth, chunky, and soft to creamy. They are cooked into Kuku or preserved as a Torshi (pickled) or integrated as a supporting…