Aubergine khoresh

Serves 4-6 Starters and mains

Aubergines Lentil 2

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Ingredients

  • 400g thin aubergines, sliced into 5mm rounds
  • 90ml olive oil
  • 200g banana shallots, finely chopped
  • 3 cloves garlic, crushed with ¼tsp salt to a paste
  • 1 long mild green chilli, deseeded and finely chopped
  • 100g brown lentils, soaked for 20 minutes
  • 450g-500g skinless, boneless chicken thighs
  • ½tsp turmeric
  • ¾tsp nutmeg
  • 200ml chicken stock
  • 150g spinach leaves
  • 1tsp ground sumac
  • plain rice, to serve

For the topping

  • 100ml sunflower oil, for frying
  • 250g banana shallots, finely sliced
  • 15g bunch mint, leaves removed and chopped
  • rosewater (optional)
  • 2tsp ground sumac, for dusting

Method

To prepare the topping, line a tray with kitchen paper. Heat the oil in a wok on a medium heat (you may want to fry in two batches) and add the shallots. Stir frequently for about 8 minutes until evenly golden. Using a slotted spoon, scoop them onto the tray and spread out to crisp up. When cold and just before serving, put the shallots in a dish and add the chopped mint. Put the aubergine slices in a colander and sprinkle a little salt over each layer. Sit the colander on a plate for 30 minutes so the juices drain out.

Meanwhile, preheat the oven to 200°C/390°F/Gas 6. Heat 3tbsp of the olive oil in a heavy casserole dish on a medium heat, add the chopped shallots, garlic and chilli and sweat for 5 minutes. Drain the lentils then put in a saucepan, cover with cold water and bring to the boil. Lower the heat, simmer for about 20 minutes until al dente and drain.

Cut each chicken thigh into 3 pieces and add to the onion mixture, increase the heat and sear the chicken until tinged golden. Mix in the turmeric, nutmeg, ½tsp black pepper, 1tsp sea salt and the chicken stock, and bring to a gentle simmer. Cover with a circle of baking parchment and a lid and bake for 15 minutes. Add the cooked lentils and bake for another 20 minutes.

Meanwhile, line a tray with kitchen paper and rinse the aubergine slices and pat dry. Heat half the remaining oil in a frying pan and fry half the slices for about 2 minutes each side until golden. Transfer to a plate and repeat with the rest of the aubergine. Fold into the casserole and continue to bake for 10 minutes without the baking parchment and lid until the chicken is cooked through. Add the spinach to a saucepan filled with 1cm boiling water on a medium heat and stir to wilt for a minute, drain and fold into the casserole with 1tsp sumac.

Serve the khoresh topped with the shallot mixture and scattered with the remaining sumac.

Recipes and food styling: Linda Tubby. Photography and prop styling: Angela Dukes.
Aubergines Lentil 2
Recipes and food styling: Linda Tubby. Photography and prop styling: Angela Dukes.

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