Mosamma Badenjan

The dish is locally made in the north of the country.
Ingredients
Serves 4
Chicken, 500 g
Tomatoes, medium, 3 nos
Eggplants, medium, 6 nos
Onion, 1 no
Canola Oil, 6 tbsp
Unripe grapes, 1 glass
Salt, turmeric and saffron, as per taste
Procedure
Fry chicken pieces in a deep-bottomed pan applying Canola oil. Once fried, remove them from the pan and keep aside. Sauté chopped onion in oil. Once golden in color, season with salt, and turmeric powder. Stir in fried chicken pieces and pour in 1 to 2 cups water. Allow it to cook gently over the mild flame for 20 to 25 minutes.
In the meantime, cut the eggplants in half, lengthwise, and fry them in a pan with 4 tablespoons oil and set aside.
Once Chicken cubes are almost done, add in brewed saffron, finely chopped tomatoes, fried eggplants and unripe grapes and let it simmer. After 10 minutes, the delicious stew is ready.
Mosamma Badenjan is made with chicken. Some might think it is the same as Gheimeh Badenjan or even Badenjan Stew where as in Gheimeh, fried eggplants are used instead of potatoes. Badenjan Stew, too, is made of fried eggplants and stewing meat.
While, Mosamma Badenjan, is a stew dish in which fried chicken and Eggplants are not used.
The only seasoning of the delicious stew is unripe grapes and if you apply large grapes, you will get a far better flavor. You'd better avoid vinegar and lemon juice since they will ruin the taste of the stew.
Key points for better seasoning of the stew:
Chicken cubes should be crisp and golden. First fry the raw chicken pieces in oil and then let them cook in water to cook well.
Never apply red meat in the recipe.
You can arrange the fried eggplants on top of the stew once the stew is done or add them into the stew 10 minutes before removing it from the flame.
In order to avoid crushing the eggplants, don't remove their top head.
Only apply unripe grapes to season the stew.
Proper Spices for the dish include, turmeric and saffron. To get a better color out of the saffron, grind well inside a wooden mortar rather than a metal or stone ones. Once you get the powder, drizzle in drops of hot water. Give it 15 minutes to brew.
In order to retain the texture of the tomatoes, cut them in half, lengthwise or crosswise and add them into the stew in the last 10 minutes. Choose Medium-sized tomatoes rather than too large or small ones.
The dish is basically served with rice, so make sure to spread pieces of Taftoon bread at the bottom of the pot and then put the rice over and cook. It is called Tahdig and has many fans in the country.
You can eat the stew with Litte pickle ( in which eggplants, garlic and herbs are the main ingredients ) or Shirazi salad ( a national salad made of nicely chopped tomatoes, cucumbers, Onions, and mint powder and lemon juice as seasoning).
Since the stew is flatulent, drink thin mint syrup. Of course, you can apply the drinks you like as well if desired.