In a Dutch oven, heat 3 tablespoons of olive oil over medium heat. Add a third of the sliced onions and sauté until golden brown, about 8-10 minutes. Set aside.

Add the cherry tomatoes to the pot, cooking over medium-high heat for about 5 minutes until slightly charred. Remove and set aside.

Add the remaining onions to the pot. Sauté for 5-7 minutes until translucent, then stir in minced garlic for 1 minute.

Introduce the lamb stew meat to the pot. Sear for 8-10 minutes until browned.

Add advieh, turmeric, ground black pepper, and salt. Stir well, then pour in water and tomato sauce. Add dried limes and bring to a boil, then simmer for 1.5 hours.

Preheat the oven to 425°F (220°C). Slice eggplants, brush with olive oil, and roast for 25 minutes until golden.

Once eggplants are ready, check seasoning of the stew. Add roasted eggplants and lime juice, stir, cover, and simmer for another 30 minutes.

Serve hot, garnished with reserved sautéed onions and charred tomatoes paired with saffron rice and crispy tahdig.