Lentil and Eggplants Casserole Translated by, Samira Hasanzadeh

Ingredients
Serves 4
Stewing meat with bones, 200 g
Lentil, 1 cup
Eggplants, thin, 4 nos
Onions, large, 2 nos
Lemon Juice, 1 tbsp
Salt, pepper, turmeric, and tomato paste for seasoning
Brewed saffron, 3 tablespoons
Directions
Soak Lentil in water for a couple of hours. Cut the meat into cubes and sauté in a pot with oil. Sprinkle a pinch of turmeric and 1 tablespoon tomato paste. Pour in about 4 glasses of water and let it cook. In the meantime, slice the onions and fry in a pan till golden brown. Remove them and fry the eggplants. Cook lentil in a separate pot with 2 cups water. In a pot, mix all the ingredients, cooked meat and lentil, fried onions and eggplants and season to taste with salt and pepper. Drizzle drops of fresh lemon juice and let it boil. At the end, add in brewed saffron and let it simmer for a few moments. The dish is ready now. Transfer to a large plate and serve with fresh Persian bread. Bon Appetit!