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Yatimcheh
Yatimcheh (یتیمچه): Isfahan's meatless aubergine and tomato stew
Yatimcheh means 'little orphan', the joke being that this Isfahan stew has no meat to look after it. Cooks in Isfahan and the towns around Kashan make it in late summer when aubergines are glossy and cheap, frying them until silky and then letting them collapse into onion, garlic, turmeric and ripe tomato. It is eaten warm with plain rice or torn lavash, with a bowl of yogurt and a plate of herbs on the side. A common mistake is frying the aubergine pale: it needs a deep golden colour or the stew tastes flat and spongy. Chef's tip: a spoon of verjuice or lemon juice stirred in at the very end lifts the sweetness of the tomato.
- Total time
- 55 min
- Difficulty
- easy
- Serves
- 4
Ingredients
To serve
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Method
0/6 doneStep 1: Toss the 3 aubergines with a third of the ½ tsp salt and leave in a colander for 15 minutes. Pat dry with a clean cloth; drier pieces drink less oil.
15 minStep 2: Heat two thirds of the 4 tbsp sunflower oil in a wide pan over a medium-high heat and fry the aubergine in two batches for 8–10 minutes, turning, until deep golden on all sides and soft when pressed. Lift onto a plate.
18 minStep 3: Add the rest of the 2 tbsp sunflower oil and the 2 onions and fry over a medium heat for 10 minutes until golden. Stir in 4 cloves garlic, 1 tsp ground turmeric and ½ tsp black pepper for 1 minute, then the 1 tbsp tomato purée for 1 minute more until it darkens.
12 minStep 4: Add the 4 ripe tomatoes, 1 green chilli, ¾ cup water and the remaining 1 tsp salt. Simmer for 5 minutes until the tomatoes start to break down.
5 minStep 5: Return the aubergine, cover and cook gently for 15 minutes, stirring once or twice, until the aubergine is collapsing and the sauce is thick and glossy with oil on the surface.
15 minStep 6: Stir in the 1 tbsp verjuice or lemon juice, taste for salt and serve warm with 1 ⅓ lb cooked basmati rice or lavash.
Nutrition per serving
- Calories
- 290 kcal
- Protein
- 4 g
- Carbs
- 22 g
- Fat
- 21 g
- Fibre
- 8 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does yatimcheh take?
- About 55 minutes in total: 15 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onions?
- 2 shallots per onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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