Persian-inspired eggplant, chickpea and beef stew

Name: Persian-inspired eggplant, chickpea and beef stew
Cook time: 2 h 30 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 3 medium eggplants, cut into large bite-sized cubes; 4 tbsp olive oil; 2 red onions, finely diced; cloves from 1 head garlic, chopped; 1½ tbsp sumac; 750g chuck steak, cut into large bite-sized chunks; 2 tbsp tomato paste; 3-4 cups chicken stock; 400g can chickpeas, rinsed and drained; zest of 1 lemon

Katrina Meynink

July 11, 2023

This Persian-style stew relies on sumac in place of hard-to-find black limes.Katrina Meynink

Time:2 hours +Serves:4

Traditionally, this would get its superb but subtle sourness from dried black limes. We are trying to achieve a similar taste using lemon and sumac – unless you happen to have dried black limes in your possession (try 2-3 or to taste), but for most, this is a more “cupboard staple”-friendly option. It might seem like a considerable amount of sumac, but it’s subtle and lovely with the eggplant and chickpeas.

Ingredients

3 medium eggplants, cut into large bite-sized cubes
4 tbsp olive oil
2 red onions, finely diced
cloves from 1 head garlic, chopped
1½ tbsp sumac
750g chuck steak, cut into large bite-sized chunks
2 tbsp tomato paste
3-4 cups chicken stock
400g can chickpeas, rinsed and drained
zest of 1 lemon

To serve

3 tbsp Greek-style yoghurt per serve
olive oil to drizzle
sumac to scatter
finely chopped coriander
steamed rice and/or flatbreads

Method

Step 1
Preheat the oven to 180C fan-forced (200C conventional).
Step 2
Add the diced eggplant and half the olive oil to a large, flat roasting tray and toss to coat. Season generously with salt and roast for 30 minutes.
Step 3
While the eggplant is cooking, place a large heavy-based pot over medium heat. Add the oil and once shimmering, turn the heat to low, add the onion and sweat until soft and translucent, at least 5-8 minutes. Add the garlic and the sumac and cook until the onion mixture is coated in the sumac and the garlic becomes fragrant.
Step 4
Push to the side of the pot using a wooden spoon then add the steak (in batches if necessary) and cook, browning on all sides. Add the tomato paste and cook until the mixture is incorporated and coating the meat and onion mixture.
Step 5
Add the eggplant and three cups of the chicken stock and simmer for 2 hours with the lid on, checking every hour or so to ensure the liquid hasn’t evaporated too quickly. Add more stock if it has reduced too rapidly, about ½ a cup at a time.
Step 6
Add the chickpeas and cook for another 45 minutes.
Step 7
Season with the zest of 1 lemon and salt and pepper. Divide the stew among bowls. Top with a dollop of yoghurt, a drizzle of olive oil, and a smattering of sumac and coriander. Serve with rice and/or flatbreads.