Persian Eggplant Stew Khoresh Bademjan
Ingredients
- .25 cups coconut oil, divided
- 1 large eggplant, rustically cubed
- 1 tablespoon ½ teaspoon sea salt, divided
- 4 medium yellow onions, thinly sliced into rings
- 4 large cloves garlic, minced
- 1 pound baby portobello mushrooms, thinly sliced
- .5 teaspoons ground black pepper
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1/2 teaspoon saffron threads, soaked in ¼ cup rose water
- 1 large can (28 ounces) whole tomatoes
- .5 cups raisins
- 2 cups filtered water
- juice of 2 limes
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