Khoresh-e bademjoon

From Samin Nosrat (NYT Cooking)
“Fresh lemon juice and ghooreh, or unripe grapes, lighten the stew and lend a particularly tart punch. Those sharp flavors contrast nicely with the soft, comforting texture of the eggplant and tomatoes, which grow silky as they cook down.”

I made a simplified vegetarian version of this by skipping the lamb (and the unripe grapes) and adding in carrots.

Go to the recipe