Peel the eggplants and place them in heavily salted water to remove bitterness.

Finely chop the herbs. In a pan, sauté them in a little oil. Grate the onion directly over the herbs (including the onion juice) and mix well. Add salt and turmeric, stirring continuously so the mixture does not stick or burn.

In a separate pan, fry the chicken pieces, then add them to the herb mixture. Remove the eggplants from the salted water, pat them dry, and fry them whole. Add them to the stew.

Dissolve the sour plum paste and pomegranate paste in half a cup of boiling water and add to the stew, stirring gently. Then add 2 more cups of boiling water. Once the stew comes to a boil, reduce the heat and let it simmer until fully cooked.

Cut the tomatoes in half and fry them in oil. After about 45 minutes, when the stew is nearly done and the eggplants are completely soft, add the fried tomatoes. Let it cook for another 15 minutes.

Serve hot with steamed rice.