Yatimcheh (Persian Vegetable Stew)

A simple Persian Yatimcheh summer stew made with eggplant, tomatoes, potatoes, bell peppers, onions, and a rich tomato sauce.

Yatimcheh dish featuring a vibrant sauce surrounded by flavorful vegetables.

Made with layers of eggplant, tomatoes, potatoes, bell peppers, and onions, everything slowly cooks together until tender and full of flavor. I especially love making this during the summer when tomatoes and eggplant are at their best, which is why I like to think of it as my Persian summer stew. It’s comforting, wholesome, and made with simple ingredients you can find almost anywhere.

Yatimcheh Ingredients

For the Vegetables

• 1 large eggplant, peeled

• 1 white onion

• 1 medium tomato, sliced

• 1 Idaho potato

• 1 red bell pepper

• 1 green bell pepper

• 2 tbsp avocado oil

• Salt and black pepper, to taste

• 1 tbsp pomegranate molasses

  
  

For the Tomato Sauce

• 1/4 cup tomato paste

• 1 tsp cinnamon

• Garlic powder, to taste

• Onion powder, to taste

• Salt and black pepper, to taste

• 1 cup water

• Avocado oil, for cooking

A fresh selection of vegetables: a tomato, onion, potato, and two eggplants rest on a wooden surface.

Yatimcheh Instructions

1. Prepare the vegetables.

   Wash and prepare all of the vegetables. Peel the eggplant, then slice the eggplant, onion, potato, bell peppers, and tomatoes into even slices about 1/4-inch thick. Try not to cut them too thin so they hold their shape as they cook.

2. Layer the vegetables.

   Add the avocado oil to the bottom of a large pot. Begin layering the vegetables, starting with the sliced onion, followed by the eggplant, bell peppers, potatoes, and tomatoes.

   Continue layering until all of the vegetables have been added to the pot.

3. Season the vegetables.

   Season the vegetables with salt and black pepper, then drizzle the pomegranate molasses evenly over the top.

4. Prepare the tomato sauce.

   In a separate small pot, heat a drizzle of avocado oil over medium heat. Add the tomato paste along with the salt, black pepper, cinnamon, garlic powder, and onion powder.

   Stir everything together and allow the tomato paste to cook for about 1 minute to deepen the flavor.

5. Add the water.

   Pour 1 cup of water into the tomato paste mixture and stir until everything is smooth and well combined.

6. Cook the Yatimcheh.

   Pour the tomato sauce evenly over the layered vegetables. Cover the pot and allow everything to gently cook together until the vegetables are completely tender and have absorbed the flavorful tomato sauce.

7. Serve & Enjoy.

   Serve Yatimcheh warm with fresh Persian bread or rice. Spoon some of the rich tomato sauce over the vegetables before serving and enjoy!

   
   

Final Thoughts

Yatimcheh is proof that you don’t need complicated ingredients to make something incredibly comforting and flavorful. The eggplant, tomatoes, potatoes, peppers, and onions become tender as they slowly cook together, while the tomato sauce and pomegranate molasses add a delicious balance of savory, sweet, and tangy flavors.

It’s an easy vegetarian Persian dish that’s perfect for using up fresh summer vegetables, but it can be enjoyed any time of year. Serve it with warm bread or rice for a simple, cozy meal.