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Yatimcheh means little orphan, a sad name for a happy dish. Fried aubergine, onion, garlic, tomato and sometimes potato are cooked down into a soft, savoury stew with no meat at all.
It is one of the cheapest and quickest things you can make in the Persian kitchen, and one of the most comforting.
At a glance: serves four. About an hour. Easy.
Ingredients
- 3 long aubergines, peeled and cut into chunks
- 2 onions, sliced
- 4 cloves garlic, chopped
- 4 ripe tomatoes, chopped, or 2 tbsp tomato paste
- 1 potato, diced (optional)
- 1 tsp turmeric
- Vegetable oil, salt and black pepper
Method
- Salt the aubergines for 20 minutes, pat dry and fry until golden. Set aside.
- Fry the onions until golden, add the garlic and turmeric, then the potato if using, and cook for five minutes.
- Add the tomatoes and a splash of water and cook until they break down.
- Add the aubergines, season and cook gently, covered, for 20 minutes until soft and thick.
Add an egg. Some families break a couple of eggs into the pan for the last few minutes.
Lighter version. Roast the aubergine at 200C instead of frying.
Where to buy the ingredients. Outside Iran, you can order turmeric online.
Serve with rice, or with warm bread, herbs and yoghurt. It tastes just as good at room temperature the next day.
