First heat 1 tbsp. of the butter and brown your meat on all sides, then set aside. In the same pot, now add your remaining butter and then saute the onions and garlic with the cumin, turmeric, and salt. Once they've browned, add back your beef, then add your tomato paste and crushed peeled tomatoes. Stir for a few minutes then add your chicken broth. Cook for about thirty minutes, then add your dried limes to the stew. Put the lid on your pot and continue to cook for 1 to 2 hours.

With the eggplants, you have two options. You can either fry them individually or you can bake them. I choose to bake them to make the dish less oily. Place the eggplants onto a baking sheet and spread the oil onto the eggplant. Then bake in the oven for 30 to 45 minutes and then once they are soft transfer them to your stew pot.

Cook together for another 45 minutes. Only stop cooking the khoresht until the beef is very delicate and can be broken apart by pressing down with a fork.

Serve with some fresh rice and enjoy!