Let's cook.
Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add the lamb cubes and sear until browned on all sides, about 5-7 minutes. Remove the lamb and set aside.
Reduce heat to medium, add the chopped onion to the pot, and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and turmeric powder, cooking for another minute until fragrant.
Return the seared lamb to the pot. Stir in the crushed tomatoes, steeped saffron with its liquid, salt, and black pepper. Add 2 cups of water, bring to a simmer, then reduce heat to low, cover, and cook for 60 minutes.
While the lamb simmers, lightly salt the eggplant slices and let them sit for 15 minutes to draw out excess moisture. Pat them dry with paper towels.
In a separate large skillet, heat 2 tablespoons of olive oil over medium heat. Fry the eggplant slices in batches until golden brown and tender on both sides, about 3-4 minutes per side. Set aside on paper towels to drain excess oil.
After the lamb has cooked for 60 minutes, gently nestle the fried eggplant slices into the stew. Cover and continue to simmer for another 30 minutes, or until the lamb is very tender and the flavors have melded.
Taste and adjust seasoning if necessary. Serve hot with Persian rice.
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