Khoresh Bademjan - Persian Eggplant Stew, خورش بادمجان) | Culinary Butterfly

Ingredients

• 3 tablespoons butter, divided
• 2 pounds chuck roast or lamb, cubed
• 2 teaspoons turmeric, divided
• 1 medium onion, diced
• 2 tablespoons garlic, minced
• 2 teaspoons cumin
• 3 teaspoons salt
• 1 4 ounce can tomato paste
• 1 32 ounce can crushed peeled tomatoes
• 1 cup chicken or beef broth
• 1 cup water, plus more if needed
• 2 medium eggplant, sliced 1/2-inch thick
• 4 cups basmati rice, cooked
• olive oil