Khoresh Bademjan Nabati (Aubergine and Chickpea Stew)

Slice the aubergines lengthways into 1cm strips.

Layer the aubergine strips in a colander, sprinkle with a little salt and leave to drain for 20 minutes to draw out any bitterness, then pat dry with kitchen paper.

Peel and finely chop the onion, then peel and mince the garlic.

Chop the tomatoes.

Heat 2 tablespoons of the vegetable oil in a large saucepan and cook the onion and garlic until softened, about 5 minutes.

Stir in the ground turmeric, chopped tomatoes and tomato paste and cook for 3 minutes.

Pour in the vegetable stock, add the dried limes and the drained chickpeas, bring to a simmer, cover and cook until the sauce has thickened and deepened in colour, about 25 minutes.

Heat the remaining vegetable oil in a frying pan and fry the aubergine strips in batches until golden on both sides, about 10 minutes.

Lay the fried aubergine strips over the top of the stew, cover and simmer gently for a final 10 minutes so the flavours meld.

Season with the remaining salt and remove the dried limes before serving.