Yatimcheh translates to “little orphan”. It is an eggplant or Aubergine Stew. I got the recipe from my friend Rozina. Rozina is Persian, living in Scotland, and has her great channel, “Let’s Cook with Rozina.” Check out her site for some great recipes.
This is another great international YouTube collab, this time we are in Iran. Many top YouTube chefs are participating in this collab, #tahdig. Tahdig is Crispy Persian Rice. This recipe for Yatimcheh for this collab is more traditional and is vegetarian (using eggplants). It is very filling and aromatic.
Iran was Persia until 1935, when the Shah of Iran requested foreign delegates to use the term Iran, instead of Persia, in a conscious reference to the ancient ancestry of the Iranians. Changing the name of a country is not uncommon. Siam became Thailand, Burma became Myanmar, Holland to The Netherlands, Ceylon to Sri Lanka, and many more.
So, everyone is making a recipe from Iran/Persia. Many recipes go back centuries, so some may reference either country’s name. So please check out my fellow co-collaborators and watch their videos, #Tahdig.
About Rozina
Rozina is Iranian but is now living in Scotland with her husband. She is passionate about her cooking. Her recipes are in Farsi and English along with step-by-step photos of preparation. She takes all of her pictures. Rozina learned traditional Persian and Azerbaijani recipes from her mother, and she has learned from her mother.
- Listen to Rozina’s Shows on Ayrshire Online Radio
- Her show is on every Thursday at 10:15 (Persian recipe of the Day)
- Also, every Sunday at 10 pm, her show is called “Love Sings with Rozina”.
- Check out her YouTube Channel for excellent videos and recipes.
Yatimcheh Recipe
Yatimcheh is one of those dishes that has a different recipe in every city. In Shiraz instead of eggplant they use, Zucchini. The Azeri people make it with beans and lentils. In some of the Yatimcheh recipes, it is made with potatoes. Yatimcheh is high in fiber as well as being very tasty.
This recipe is known by many names. Aubergine stew, Yatimcheh, Eggplant Stew. By any name it is a great vegan Iranian one-pot recipe. Some Iranians say that Aubergines are to Iran as potatoes are to Britain. Many years ago, meat was considered a luxury so this Yatimcheh recipe contained only vegetables.
Yatimcheh Cooking Tips
Unlike many Iranian recipes, this dish does not require you to stand over a stove all day to achieve those beautifully blended flavors. You don’t need to stir the pot. Stirring will help the vegetables to break up because they are stewed until very soft.
For a stronger flavor, cook for longer on a lower heat.
Simple Ingredients, Great Flavor for Eggplant Stew
Sometimes, it’s the simplest ingredients that create the most incredible flavors. The secret of Yatimcheh lies in its simple ingredients which are a variety of fresh vegetables.
Yatimcheh Eggplant Stew Taste Test
Yatimcheh (Eggplant or Aubergine Stew)
Materials
- ½ cup olive oil divided
- 1 med onion chopped
- 1 fresh chili minced
- 1 large eggplant peeled and cubed
- ½ lb mushrooms sliced
- 2 carrots chopped
- 8 oz potatoes diced (1/2-inch)
- Salt & Pepper
- 2 cloves garlic minced
- ½ tsp ground turmeric
- 1 can whole plum tomatoes
- ¾ cup water as needed
- Lemon wedges for serving & parsley to garnish
- Naan – Naan is the Farsi word for bread
Instructions
- Heat a large sauté pan, over med-high heat; add the 1/4 cup oil.
- Add onion and chili and cook, stirring occasionally, about 8-10 minutes.
- Add the eggplant, mushrooms, carrots, potatoes
- Sprinkle 1/4 tsp salt, add garlic, turmeric, and reduce heat to med.
- Cook, stirring, until the garlic and turmeric are fragrant, about 2 min.
- Add tomatoes; cook, stirring, for 1 minute.
- Add enough water to cover the bottom of the pan, about 3/4 cup.
- Add the remaining 1/2 tsp salt and pepper, increase the heat to bring the stew to a gentle boil.
- Cover, reduce heat to med-low and simmer, stirring occasionally, about 25-30 minutes.
- Taste the stew as it cooks, adding a little more water if necessary
- Serve with Naan.
Video
Nutrition
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Fun international collab with Iranian/Persian recipes
This is a lovely vegetable dish!
I enjoy the step-by-step photos and instructions.
wonderful dish