Close
Photo: Joy Howard
Prep Time:25 minsAdditional Time:20 minsTotal Time:45 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:25 minsAdditional Time:20 minsTotal Time:45 minsServings:4Yield:4 servings
Prep Time:25 mins
Prep Time:
25 mins
Additional Time:20 mins
Additional Time:
20 mins
Total Time:45 mins
Total Time:
45 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Jump to recipe"The onion isn’t ready yet, it has to be nice and golden or golden-brown with no white parts visible—I see a lot of white pieces. And watch how much salt you add to the eggplant," Maman, my mother, instructs me. I smile and deliver my well-rehearsed lines, assuring her that it’s not a lot of salt, as I bring the phone closer to the sizzling onions to show her thatmostare golden withhardlyany whites peeking through. She presses her face right up to the screen for a close and thorough inspection.It’s a familiar and comforting refrain between us. A two-person show with endless acts. And for the past six months, due to the unforeseen events of a worldwide pandemic, our show has hit the road; a virtual tour. Instead of Maman sitting comfortably at our kitchen table overseeing my work, she appears daily on my phone.These months of quarantine and social isolation have forced the world to shift, adapt and connect in new ways. For me and my mother, who lives 2,000 miles away, it means checking in daily, cooking together and taking comfort in our old scripted rapport. Now, however, simmering between every line, there is the unspoken subtext of not knowing exactly when we’ll be able to see each other again, when we can collapse into each other’s embrace. And so we push through, one day at a time. Today we’ve set out to prepare yatimcheh, as I remind her to lift up the phone so I can see all of her face and not just extreme close-ups of one eye or part of her chin, like a cubist masterpiece. My mother, always the artist.Yatimcheh is a cozy and nourishing late-summer vegetarian Iranian stew that has become my go-to comfort food as of late. Yatimcheh translates to “little orphan.” It’s not exactly clear why it has been named such, but there are a couple of theories. One is that it’s a simple and economical dish requiring few ingredients; the other is that it’s because it’s missing meat.As with many Iranian dishes, yatimcheh can be prepared with slight variations depending on the region and household. At its core, it’s an eggplant dish that is cooked with tomatoes and sometimes other vegetables. Some preparations slice the vegetables thicker and layer them as they cook, and some chop them smaller and combine them. This version includes eggplant, sweet summer tomatoes and potatoes. Of course, like most Iranian stews, even the simplest ones, the flavors are developed in layers starting with getting the onion nice and golden or golden-brown, which is the foundation of the entire dish. Make sure you take your time with cooking the onion. Typically, the eggplant is first softened a little on the stove, but I like to quickly roast it in the oven while the onion cooks. The vegetables are then all simmered together with the addition of turmeric until the eggplant collapses into the tomatoes and the potatoes are soft and creamy. I like to serve yatimcheh with rice, or with a flatbread like lavash or sangak, with a side of plain yogurt, and with fresh herbs, such as mint, basil and green onion.I lift the lid off the pan and focus the phone on the simmering yatimcheh. The camera fogs over from the steam. I tell Maman I wish she could smell it; I say I wish I could transport her a taste through the phone. She lets out her signature carefree laugh and tells me soon enough we’ll be able to do that too. We both laugh and fill the space with all the unwritten and unspoken words. Our yatimcheh isn’t missing anything—it’s soothing and comforting just as it is—but our home and hearts are missing a lot. Our kitchen table is missing all the friends, family and grandparents. Especially the grandparents.
Jump to recipe
“The onion isn’t ready yet, it has to be nice and golden or golden-brown with no white parts visible—I see a lot of white pieces. And watch how much salt you add to the eggplant,” Maman, my mother, instructs me. I smile and deliver my well-rehearsed lines, assuring her that it’s not a lot of salt, as I bring the phone closer to the sizzling onions to show her thatmostare golden withhardlyany whites peeking through. She presses her face right up to the screen for a close and thorough inspection.It’s a familiar and comforting refrain between us. A two-person show with endless acts. And for the past six months, due to the unforeseen events of a worldwide pandemic, our show has hit the road; a virtual tour. Instead of Maman sitting comfortably at our kitchen table overseeing my work, she appears daily on my phone.These months of quarantine and social isolation have forced the world to shift, adapt and connect in new ways. For me and my mother, who lives 2,000 miles away, it means checking in daily, cooking together and taking comfort in our old scripted rapport. Now, however, simmering between every line, there is the unspoken subtext of not knowing exactly when we’ll be able to see each other again, when we can collapse into each other’s embrace. And so we push through, one day at a time. Today we’ve set out to prepare yatimcheh, as I remind her to lift up the phone so I can see all of her face and not just extreme close-ups of one eye or part of her chin, like a cubist masterpiece. My mother, always the artist.Yatimcheh is a cozy and nourishing late-summer vegetarian Iranian stew that has become my go-to comfort food as of late. Yatimcheh translates to “little orphan.” It’s not exactly clear why it has been named such, but there are a couple of theories. One is that it’s a simple and economical dish requiring few ingredients; the other is that it’s because it’s missing meat.As with many Iranian dishes, yatimcheh can be prepared with slight variations depending on the region and household. At its core, it’s an eggplant dish that is cooked with tomatoes and sometimes other vegetables. Some preparations slice the vegetables thicker and layer them as they cook, and some chop them smaller and combine them. This version includes eggplant, sweet summer tomatoes and potatoes. Of course, like most Iranian stews, even the simplest ones, the flavors are developed in layers starting with getting the onion nice and golden or golden-brown, which is the foundation of the entire dish. Make sure you take your time with cooking the onion. Typically, the eggplant is first softened a little on the stove, but I like to quickly roast it in the oven while the onion cooks. The vegetables are then all simmered together with the addition of turmeric until the eggplant collapses into the tomatoes and the potatoes are soft and creamy. I like to serve yatimcheh with rice, or with a flatbread like lavash or sangak, with a side of plain yogurt, and with fresh herbs, such as mint, basil and green onion.I lift the lid off the pan and focus the phone on the simmering yatimcheh. The camera fogs over from the steam. I tell Maman I wish she could smell it; I say I wish I could transport her a taste through the phone. She lets out her signature carefree laugh and tells me soon enough we’ll be able to do that too. We both laugh and fill the space with all the unwritten and unspoken words. Our yatimcheh isn’t missing anything—it’s soothing and comforting just as it is—but our home and hearts are missing a lot. Our kitchen table is missing all the friends, family and grandparents. Especially the grandparents.
“The onion isn’t ready yet, it has to be nice and golden or golden-brown with no white parts visible—I see a lot of white pieces. And watch how much salt you add to the eggplant,” Maman, my mother, instructs me. I smile and deliver my well-rehearsed lines, assuring her that it’s not a lot of salt, as I bring the phone closer to the sizzling onions to show her thatmostare golden withhardlyany whites peeking through. She presses her face right up to the screen for a close and thorough inspection.
It’s a familiar and comforting refrain between us. A two-person show with endless acts. And for the past six months, due to the unforeseen events of a worldwide pandemic, our show has hit the road; a virtual tour. Instead of Maman sitting comfortably at our kitchen table overseeing my work, she appears daily on my phone.
These months of quarantine and social isolation have forced the world to shift, adapt and connect in new ways. For me and my mother, who lives 2,000 miles away, it means checking in daily, cooking together and taking comfort in our old scripted rapport. Now, however, simmering between every line, there is the unspoken subtext of not knowing exactly when we’ll be able to see each other again, when we can collapse into each other’s embrace. And so we push through, one day at a time. Today we’ve set out to prepare yatimcheh, as I remind her to lift up the phone so I can see all of her face and not just extreme close-ups of one eye or part of her chin, like a cubist masterpiece. My mother, always the artist.
Yatimcheh is a cozy and nourishing late-summer vegetarian Iranian stew that has become my go-to comfort food as of late. Yatimcheh translates to “little orphan.” It’s not exactly clear why it has been named such, but there are a couple of theories. One is that it’s a simple and economical dish requiring few ingredients; the other is that it’s because it’s missing meat.
As with many Iranian dishes, yatimcheh can be prepared with slight variations depending on the region and household. At its core, it’s an eggplant dish that is cooked with tomatoes and sometimes other vegetables. Some preparations slice the vegetables thicker and layer them as they cook, and some chop them smaller and combine them. This version includes eggplant, sweet summer tomatoes and potatoes. Of course, like most Iranian stews, even the simplest ones, the flavors are developed in layers starting with getting the onion nice and golden or golden-brown, which is the foundation of the entire dish. Make sure you take your time with cooking the onion. Typically, the eggplant is first softened a little on the stove, but I like to quickly roast it in the oven while the onion cooks. The vegetables are then all simmered together with the addition of turmeric until the eggplant collapses into the tomatoes and the potatoes are soft and creamy. I like to serve yatimcheh with rice, or with a flatbread like lavash or sangak, with a side of plain yogurt, and with fresh herbs, such as mint, basil and green onion.
I lift the lid off the pan and focus the phone on the simmering yatimcheh. The camera fogs over from the steam. I tell Maman I wish she could smell it; I say I wish I could transport her a taste through the phone. She lets out her signature carefree laugh and tells me soon enough we’ll be able to do that too. We both laugh and fill the space with all the unwritten and unspoken words. Our yatimcheh isn’t missing anything—it’s soothing and comforting just as it is—but our home and hearts are missing a lot. Our kitchen table is missing all the friends, family and grandparents. Especially the grandparents.
Cook Mode(Keep screen awake)Ingredients1largeeggplant (about 1 1/4 pounds; see Tips), peeled and cubed (1-inch)½cupolive oil, divided1 ½teaspoonskosher salt, divided (see Tips)1mediumyellow onion, finely chopped2clovesgarlic, crushed to a paste (see Tips)½teaspoonground turmeric1largeYukon Gold potato (about 8 ounces), diced (1/2-inch)2largetomatoes (about 10 ounces), diced (1/2-inch)¾cupwater, as needed¼teaspoonground pepper
Cook Mode(Keep screen awake)
Ingredients
1largeeggplant (about 1 1/4 pounds; see Tips), peeled and cubed (1-inch)
½cupolive oil, divided
1 ½teaspoonskosher salt, divided (see Tips)
1mediumyellow onion, finely chopped
2clovesgarlic, crushed to a paste (see Tips)
½teaspoonground turmeric
1largeYukon Gold potato (about 8 ounces), diced (1/2-inch)
2largetomatoes (about 10 ounces), diced (1/2-inch)
¾cupwater, as needed
¼teaspoonground pepper
DirectionsPlace rack in middle of oven; preheat to 425 degrees F. Line a large rimmed baking sheet with parchment paper.Place eggplant in the middle of the prepared pan; drizzle with 1/4 cup oil, sprinkle with 3/4 teaspoon salt and toss to coat. Spread the eggplant evenly across the pan. Roast until softened, about 15 minutes. (You’re not looking for the eggplant to take on any color here, but it’s OK if it does slightly.) Set aside.Meanwhile, heat a large sauté pan over medium-high heat; add the remaining 1/4 cup oil. Add onion and cook, stirring occasionally, until the onion is nice and golden with a few golden-brown pieces, about 12 minutes. (You really want to draw out all the flavor from the onion here, so take your time. Reduce the heat slightly if necessary, but remember you want the onion to take on color.) Sprinkle with 1/4 teaspoon salt, reduce heat to medium and add garlic and turmeric. Cook, stirring, until the garlic and turmeric are fragrant, about 2 minutes.Add potatoes; cook, stirring, for 2 minutes. Add tomatoes; cook, stirring, for 1 minute. Add the eggplant; stir to incorporate and add enough water to cover the bottom of the pan, about 3/4 cup. Add the remaining 1/2 teaspoon salt and pepper, increase the heat and bring the stew to a gentle boil.Cover, reduce the heat to medium-low and simmer, stirring occasionally, until the eggplant and tomatoes collapse into each other, the potatoes are soft and creamy and all the flavors have melded, 25 to 30 minutes. Taste the stew as it cooks, adding a little more water if necessary and adjusting the seasoning. Most of the water should be absorbed into the vegetables–if the stew is too juicy, uncover and simmer for a few minutes to reach the desired consistency.TipsChoose a shiny firm eggplant. Eggplant seeds can make a dish bitter. If you cut into the eggplant and there are a lot of seeds you can simply trim away some of the seeds. In place of 1 large globe eggplant, you could also use 3 Chinese eggplants or 4 Japanese eggplants.When choosing kosher salt be aware that different brands taste saltier than others and adjust accordingly. For this recipe we recommend Diamond Crystal, which is less salty than other brands such as Morton.To crush garlic to a paste: I like to do this in a mortar and pestle with a little salt that acts as an abrasive. You can also simply use a microplane. Or use a cutting board, the side of the knife and some salt (this takes a little more effort).EatingWell.com, September 2020
Directions
Place rack in middle of oven; preheat to 425 degrees F. Line a large rimmed baking sheet with parchment paper.Place eggplant in the middle of the prepared pan; drizzle with 1/4 cup oil, sprinkle with 3/4 teaspoon salt and toss to coat. Spread the eggplant evenly across the pan. Roast until softened, about 15 minutes. (You’re not looking for the eggplant to take on any color here, but it’s OK if it does slightly.) Set aside.Meanwhile, heat a large sauté pan over medium-high heat; add the remaining 1/4 cup oil. Add onion and cook, stirring occasionally, until the onion is nice and golden with a few golden-brown pieces, about 12 minutes. (You really want to draw out all the flavor from the onion here, so take your time. Reduce the heat slightly if necessary, but remember you want the onion to take on color.) Sprinkle with 1/4 teaspoon salt, reduce heat to medium and add garlic and turmeric. Cook, stirring, until the garlic and turmeric are fragrant, about 2 minutes.Add potatoes; cook, stirring, for 2 minutes. Add tomatoes; cook, stirring, for 1 minute. Add the eggplant; stir to incorporate and add enough water to cover the bottom of the pan, about 3/4 cup. Add the remaining 1/2 teaspoon salt and pepper, increase the heat and bring the stew to a gentle boil.Cover, reduce the heat to medium-low and simmer, stirring occasionally, until the eggplant and tomatoes collapse into each other, the potatoes are soft and creamy and all the flavors have melded, 25 to 30 minutes. Taste the stew as it cooks, adding a little more water if necessary and adjusting the seasoning. Most of the water should be absorbed into the vegetables–if the stew is too juicy, uncover and simmer for a few minutes to reach the desired consistency.TipsChoose a shiny firm eggplant. Eggplant seeds can make a dish bitter. If you cut into the eggplant and there are a lot of seeds you can simply trim away some of the seeds. In place of 1 large globe eggplant, you could also use 3 Chinese eggplants or 4 Japanese eggplants.When choosing kosher salt be aware that different brands taste saltier than others and adjust accordingly. For this recipe we recommend Diamond Crystal, which is less salty than other brands such as Morton.To crush garlic to a paste: I like to do this in a mortar and pestle with a little salt that acts as an abrasive. You can also simply use a microplane. Or use a cutting board, the side of the knife and some salt (this takes a little more effort).
Place rack in middle of oven; preheat to 425 degrees F. Line a large rimmed baking sheet with parchment paper.
Place eggplant in the middle of the prepared pan; drizzle with 1/4 cup oil, sprinkle with 3/4 teaspoon salt and toss to coat. Spread the eggplant evenly across the pan. Roast until softened, about 15 minutes. (You’re not looking for the eggplant to take on any color here, but it’s OK if it does slightly.) Set aside.
Meanwhile, heat a large sauté pan over medium-high heat; add the remaining 1/4 cup oil. Add onion and cook, stirring occasionally, until the onion is nice and golden with a few golden-brown pieces, about 12 minutes. (You really want to draw out all the flavor from the onion here, so take your time. Reduce the heat slightly if necessary, but remember you want the onion to take on color.) Sprinkle with 1/4 teaspoon salt, reduce heat to medium and add garlic and turmeric. Cook, stirring, until the garlic and turmeric are fragrant, about 2 minutes.
Add potatoes; cook, stirring, for 2 minutes. Add tomatoes; cook, stirring, for 1 minute. Add the eggplant; stir to incorporate and add enough water to cover the bottom of the pan, about 3/4 cup. Add the remaining 1/2 teaspoon salt and pepper, increase the heat and bring the stew to a gentle boil.
Cover, reduce the heat to medium-low and simmer, stirring occasionally, until the eggplant and tomatoes collapse into each other, the potatoes are soft and creamy and all the flavors have melded, 25 to 30 minutes. Taste the stew as it cooks, adding a little more water if necessary and adjusting the seasoning. Most of the water should be absorbed into the vegetables–if the stew is too juicy, uncover and simmer for a few minutes to reach the desired consistency.
TipsChoose a shiny firm eggplant. Eggplant seeds can make a dish bitter. If you cut into the eggplant and there are a lot of seeds you can simply trim away some of the seeds. In place of 1 large globe eggplant, you could also use 3 Chinese eggplants or 4 Japanese eggplants.When choosing kosher salt be aware that different brands taste saltier than others and adjust accordingly. For this recipe we recommend Diamond Crystal, which is less salty than other brands such as Morton.To crush garlic to a paste: I like to do this in a mortar and pestle with a little salt that acts as an abrasive. You can also simply use a microplane. Or use a cutting board, the side of the knife and some salt (this takes a little more effort).
Tips
Choose a shiny firm eggplant. Eggplant seeds can make a dish bitter. If you cut into the eggplant and there are a lot of seeds you can simply trim away some of the seeds. In place of 1 large globe eggplant, you could also use 3 Chinese eggplants or 4 Japanese eggplants.When choosing kosher salt be aware that different brands taste saltier than others and adjust accordingly. For this recipe we recommend Diamond Crystal, which is less salty than other brands such as Morton.To crush garlic to a paste: I like to do this in a mortar and pestle with a little salt that acts as an abrasive. You can also simply use a microplane. Or use a cutting board, the side of the knife and some salt (this takes a little more effort).
Choose a shiny firm eggplant. Eggplant seeds can make a dish bitter. If you cut into the eggplant and there are a lot of seeds you can simply trim away some of the seeds. In place of 1 large globe eggplant, you could also use 3 Chinese eggplants or 4 Japanese eggplants.
When choosing kosher salt be aware that different brands taste saltier than others and adjust accordingly. For this recipe we recommend Diamond Crystal, which is less salty than other brands such as Morton.
To crush garlic to a paste: I like to do this in a mortar and pestle with a little salt that acts as an abrasive. You can also simply use a microplane. Or use a cutting board, the side of the knife and some salt (this takes a little more effort).
EatingWell.com, September 2020
Rate ItPrint
Nutrition Facts(per serving)376Calories28gFat31gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
